Chizkek cottage cheese

To prepare a curd cheesecake with pastries, the following products are needed: fat cottage cheese (I have 12%), sugar and vanilla sugar, sand cookies, butter, chicken eggs and sour cream (the fatter, the better — I use 26%). All dessert components must be at room temperature, so take them out of the refrigerator in advance and leave them on the kitchen table.

First of all, we turn on the oven to bask — 180 degrees. We will engage in the basis for the cottage cheese cheese: 100 grams of any sand cookies are converted into large crumbs convenient for you. If desired, you can take chocolate, nut or replace part of the cookies with chopped nuts.

I like the most of all to do this in a blender: broke cookies, literally 15-20 seconds and large baby is ready. For lack of a blender or food combine, you can break cookies, put in a bag and roll with a rolling pin. We melt 50 grams of butter in advance (you can on the stove, but I like it more in the microwave) and let it cool to room temperature. Connect the sand crumbs with melted butter and mix everything thoroughly.

In a blender or kitchen combine, I advise you to do this on a pulsating mode and not for long (literally 3-4 presses), otherwise a homogeneous mass will turn out, which when baking will turn out to be dense and cool.

For baking cottage cheese cheesecake, I recommend taking a detachable shape of a small diameter — 16-20 cm (I have 18 cm). If you choose a large, finished dessert will turn out to be low and flat. It is advisable to cover the bottom of the form with parchment paper.

We pour sand crumbs directly into the shape — such a amount of cookies with butter is designed only to cover the bottom. If you want to make sides, increase products for the sand base by half.

Gently level the sandy crumb with your fingers. As an option, after that you can additionally compact and leve the foundation of the bottom of an ordinary glass. We put a form with a workpiece in an average oven to an average level to 180 degrees and bake for about 10-15 minutes. During this time, the sand base should grasp and lightly brown. If this is not done, moisture from the filling will simply absorb into the sand base and that will soften.

While the base is baked, we will quickly make the curd filling for the cheesecake. Unlike the Chizkek New York, where all the components of the filler are connected using a tablespoon or corolla, in this case, the ideal option will be a submersible blender. The fact is that any cottage cheese is a granular mass, so these grains will be felt in finished pastries. But thanks to the immersion blender, a perfectly homogeneous mass will turn out without grains of cottage cheese. We put 500 grams of fat cottage cheese in a suitable dish, add 150 grams of sour cream and sugar, as well as a tablespoon of vanilla sugar. If desired, you can replace sugar sugar sugar, but this is not fundamentally.

We pierce everything with a submersible blender until the sugar is completely dissolved — for about a minute.

Then, one in a medium -sized chicken eggs. We intervene the first in the sweet curd mass, achieving homogeneity of the mass, only after that add the second and third eggs.

The result is an absolutely smooth and silky curd filling. It is faint and in consistency resembles a pouring liquid sour cream.

During this time, the sand foundation for our future dessert managed to bake. We take out the shape of the oven and let the cake cool a little. We do not turn off the oven itself, but only reduce the temperature to 160 degrees.

We pour the curd filling into the shape — it is not necessary to level it, since it itself will become even.

Then we wrap the shape of a baking foil in 3-4 layers so that a waterproof Pantsyr is obtained. The fact is that we will prepare a cottage cheese cheese in a water bath, so it is important that the water cannot penetrate the form.

We build a water bath. To do this, we place the shape with the future curd cheesecake in a deep dish (shape or baking sheet) of a larger size. Pour boiling water into a large form so that the water level reaches the middle of the height of the mold with dessert.

We put the structure in a hot oven to an average level and prepare at 160 degrees for about 80 minutes. The cooking time depends on the features of your oven and may differ. You can simply check the readiness of the curd cheesecake: if you slightly push the shape with the dessert, its middle will shine a little (like jelly). Turn off the oven, take out the shape with a cheesecake from a water bath, release it from foil and leave it in an already turned off oven with an hour and a half-award.

After that, we give the dessert to completely cool on the table (preferably on the grille) to room temperature. In fact, the curd cheesecake is ready and it can be served, but it is still desirable to give him time to ripen. To do this, we tighten the top of the shape with cling film and put the dessert in the refrigerator for 6-8 hours, and even better at night.

To gently extract it from the mold, we take a long thin knife, smear it in hot water, quickly dry it with a towel and draw it along the side. Thus, we separate the curd cheesecake from the walls of the shape. Remove the detachable ring. To shift the cheesecake itself to a flat dish or plate, you can use two blades. We decorate the finished dessert, as fantasy will tell, and serve.

Cut this dessert, like all cheesecakes, you need a sharp hot knife. After each incision, we can blame the blade, heat in boiling water and quickly dry. This is if you don’t care how even, smooth and neat will turn out to be a slice. Polynochka, thank you very much for this delicious order — I hope the recipe will come in handy. Prepare for health, friends, and pleasant appetite!