Another recipe for a lightweight cheesecake, which will be appreciated by all lovers of sweet cottage cheese pastries.
It is necessary
- The foundation:
- - 180 g of Savoyardi cookies;
- - 60 g of walnuts;
- - 85 g butter;
- - 0.5 tsp ground cinnamon.
- Curd filling:
- - 1 kg of soft fatty cottage cheese;
- - 360 g of fat sour cream (30-40%);
- - 2 large eggs;
- - 240 g of light brown sugar;
- - 2 vanilla pods.
Instructions
Step 1
Remove the oil from the refrigerator in advance so that it softens. In a food processor, grind nuts and cookies into small crumbs, add cinnamon and softened butter.
Step 2
Line the detachable form with baking paper. Lay out the base mixture, tamp with the bottom of a faceted glass, making small sides.
Step 3
If the cottage cheese is caught with grains, it should first be wiped through a sieve. Remove the seeds from the vanilla pods. Then beat the cottage cheese with a mixer with sour cream, eggs, vanilla and sugar.
Step 4
Preheat the oven to 170 degrees. Put the filling in the mold, cover it with foil and bake for an hour. Then we remove the foil, reduce the temperature to 160 degrees and bake for about 20 minutes: the filling should brown on the sides, but remain tender in the middle!
Step 5
Leave to cool in an open oven to avoid cracking the surface of the cheesecake. Refrigerate overnight. Bon Appetit!
