American cheesecake with cottage cheese.
A delicate, melt-in-your-mouth dessert with a light, cloud-like cottage cheese filling. It's simple to make, but perfect for the holiday table! Christine, thank you so much for the recipe!
Constituents(per 27 cm diameter mold):
- vanilla breadcrumbs (or oatmeal cookies — 15 pcs). - 12 pcs.
- cream butter - 50 gr. and butter for greasing the mold
- sugar - 210 gr.
- eggs - 6 pcs.
- soft cottage cheese - 600 gr.
- sour cream - 100 gr.
- the juice and zest of 0.5 lemon
- leavening agent - 1 tbsp.
- starch - 4 tbsp.
- sugar powder (optional)
Preparation:
In a food processor, grind the breadcrumbs into fine crumbs and mix with 60g of sugar and butter. If you don't have a food processor, you can crumble the breadcrumbs into pieces, put them in a plastic bag and roll them out with a rolling pin.
Separate the yolks from the whites and combine with the cottage cheese, remaining sugar, sour cream, lemon juice and zest.
Add the leavening agent and starch and mix everything thoroughly with a mixer until smooth and uniform.
Whisk the egg whites into a stiff foam, combine with the cottage cheese mixture and mix gently from bottom to top, being careful not to disturb the protein structure.
Pour the resulting cottage cheese cream into the mold onto the shortcake and smooth it out.
Bake cheesecake in a preheated 140-150 degree oven for 50-60 minutes (baking time may vary depending on oven).
Cool the finished cheesecake slightly in the mold and carefully remove. You can sprinkle the cheesecake with powdered sugar before serving.
Enjoy!
