Hello honest people. For some reason, they didn't cook such a cheesecake in my childhood - somehow such a pastry dropped out of my life. With such an unpretentious pie made of flour, butter and cottage cheese, I met quite recently and unexpectedly enjoyed it, but I thought it was already difficult to surprise me with food. All the more so simple. So, if anyone has not tried it yet, I propose to correct this misunderstanding and cook your homemade royal cheesecake with cottage cheese.
Ingredients:
Cottage cheese - 500g.
Sugar - 1.5 cups
Flour - 2 cups
Lemon zest - from half a lemon
Eggs - 4 pcs.
Vanilla sugar - 1 sachet (10g)
Baking powder - 1 tsp
Butter - 150g.
Powdered sugar - optional
How to cook:
Prepare food. Set aside and measure everything, so that later you do not fuss around the kitchen. And by the way, the sugar and flour indicated in the components are measured with ordinary homemade cups. Here you just need to respect the proportions. You don't have to get attached to the weight.
Break eggs into cottage cheese and add 1 cup of sugar.
Remove the zest from the lemon using a regular grater.
Add zest and vanilla sugar to the filling. Grind the mass with a mixer. But it's even easier to do everything in a blender.
Separately, pour flour into a bowl, add sugar and baking powder (you can replace it with 1/2 tsp baking soda).
Grate the oil on a coarse grater. In order not to get lost in a lump, it is convenient to dip it in flour every time, and periodically mix the grated oil with the total flour. Then the sand crumbs will come out more uniform, and the process will not cause difficulties.
Mix butter and flour with your hands, rubbing with your fingers. You should get a small fraction of sand crumbs. Let me remind you that for convenience the oil should be cold, but not "oak" from the freezer.
Cover a baking dish, about 25 cm in size, with parchment. It is convenient to use a detachable container and cover it with paper so that the edges remain outside. The excess can be cut off.
Pour two-thirds of all the sand crumbs into a mold and, pulling the mixture to the edges, form small sides. It is not necessary to press and press. I have a high shape and I raise the edges just a couple of centimeters.
Gently pour in the filling - it will fill the form by itself. Use your finger to knock down the edges of the sand crumbs, "pouring" them into the curd mass.
Cover everything with the remaining sand crumbs. Bake in an oven preheated to 200 C for 45 minutes.
When ready, remove the curd cake from the oven, even if the filling seems damp inside. He needs to cool down for several hours and grab.
Sprinkle the finished baked goods with powdered sugar if desired.
The royal curd cheesecake is ready to serve.
Bon Appetit!
During my school days, I had the occasion to try the "school" cheesecake - an open bun made of shortcrust pastry with a curd filling placed in the center. And even though there was not enough cottage cheese in it, I liked such pastries with tea in a glass. The same cheesecake, due to its size, if not Royal, then truly the Master's - it has a lot of juicy, vanilla-smelling curd filling, crispy sides and crumbly top. Bite it fresh strong tea - pure pleasure. Such a cake looks delicious with berry jam or confiture - lingonberry, currant. It's a pity, this time I didn't think to photograph.
By tradition, I propose to cook, make up your own opinion and tell / show what you got there.
And for today I have everything. Your Bra from Odessa.
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