Cheesecake French cottage cheese


The most delicate cheesecake I've ever cooked.

To this end, the cheesecake will need to prepare a home-made cheese. Yes, it is slightly more time consuming, but the result is worth it. I like that this dessert I fully cook their own hands. I'm pretty sure that it is made from natural products, and so it is perfect for people who look for the quality of its food.

All the ingredients needed to prepare this cheesecake, you will find at the end of the article. Enjoy reading!

Cooking method


I have previously published an article where the steps painted cheese preparation process for this cheesecake. Briefly tell how to cook it. A link to a detailed recipe I will leave at the end of the article.

All the ingredients in a saucepan send. Bring to 80 °, then cold cleans in oven for 1 hr. Strain through a sieve with cheesecloth and put them in the refrigerator overnight. You should get about 500-600 grams of cheese.


To do this we need cheesecake shortcrust pastry, but with no added sugar. The French call it the breeze, that is, minced dough.

Butter is put away in the freezer for 20-30 minutes, then grate. Adding flour, salt and triturated in all chips. The yolk is mixed with water and pour into the dough. Rapidly stirring dough with hands until smooth. It is important that the dough is not had time to warm up, if it is warm, it will begin to develop the gluten, but on the contrary, we try to avoid it. The dough is formed into a layer approximately 2 cm thick, packaged in plastic wrap and put away in a refrigerator for 20-30 minutes.

The dough is not sticking, roll it between two sheets of baking paper. Rolling to form size so that the dough covers the bottom and the sides form. The preferred bake releasable form or a steel ring. If you bake the ring bottom of the form obtyanut foil. Form the dough put away in the freezer for at least 10 minutes.

Cheese and base assembly

Until the dough cools, Clean preparing filling.

Fresh cheese rubbed through a sieve, add half the sugar and all the other ingredients, except for protein, stir until smooth. Proteins whip with half of the sugar until light peaks. Phased approach 3 introduce meringue and gently mixing arms so that the weight is not settled. The shape is removed from the freezer and shifts in her cheese stuffing. Stuffing evenly distributed throughout the shape, tap the shape of the table, but it is accurate.

I cut off the excess dough from the board, but this is not necessarily
I cut off the excess dough from the board, but this is not necessarily

Bake at 160 ° around 50 minutes. Readiness check follows. It is necessary to take shape in his hands and gently shaking, if the center of shakes, and no edge - the cheesecake is ready. Cheesecake on a photo I bake at 200 ° for 30 minutes, so it turned out with browned crust, but inside the texture is more dense. If you bake a long time and at low temperature, the texture will be more tender and juicy. After baking cheesecake leave off in an oven until cool and then removed in the refrigerator for at least 6 hours and preferably overnight.

The process of baking sugar
The process of baking sugar

Before serving, I sprinkle a tablespoon of sugar cheesecake and fired his gas burner. This step is optional, but it will be much tastier. Burner thing is inexpensive, it can be bought in the construction or fishing store. My with gas bottle cost me 500 rubles.

My wife loves to pour the cheesecake apple jam, and I like the raspberry. In any case, it is incredibly tasty. Bon Appetit.


Cheese, fromage blanc

1.5 liters of milk

20-30% cream 200g

Yoghurt 3% 250 c

Lemon juice 20g

Sand basis without sugar (breeze)

Butter 60 gr

Flour, 120 gr

Sol 2 c

Yolk 1 pc

Water 25 g (ice)

cheese basis

Cheese, fromage blanc 400g

Cream 33% 90 g (can substitute cream 20%)

Sugar 70g

Eggs 2 pcs

Corn starch 20 g

Vanilla extract 1 hour. tablespoon (10 grams vanilla sugar)

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