Cheesecake recipe with cookies. Cheesecake decoration

The cheesecake recipe has many cooking variations - from classic, based on simple and affordable ingredients, to intricate, from many components that require several stages of preliminary preparation. Below are the most interesting recipes that you must try!

Classic cheesecake with cream cheese

sand cookies - 200 gr;
milk - 80 ml;
drain. cheese (traditionally Philadelphia) - 800 gr;
sugar - 220 gr;
cream - 160 ml;
eggs - 4 units;
lemon peel;
vanilla extract - 1 tsp;
lemon juice - 1 table. l.

Crumble the biscuits until they are very fine crumbs. Pour in the milk in a thin stream, stirring with a spatula. Spread the shortcrust pastry evenly into the baking sheet.

Combine cheese and sugar and stir with a whisk until smooth. We introduce one egg at a time, each time kneading the mass until smooth. The result is a paste-like homogeneous mass. For flavor, add juice, vanilla and extract. We mix. Add cream and whisk again.

Wrap the bottom and walls of the mold with foil - it is necessary to isolate the mold for the subsequent preparation of the cheesecake in a water bath. It is recommended to use 2-3 layers of foil.

Pour the cheese mass onto the base, evenly distribute. We put in a deep pan, into which we pour a little water. We bake at 150 degrees. within one and a half hours. Water needs to be added periodically, as it will evaporate.

Allow the cheesecake to cool to room temperature and then remove from the mold. It is recommended to serve this delicate dessert with berry toppings.

On a note. Cookies can be used classic shortbread or chocolate. Milk is suitable for the classic component for moisturizing the mass. Brewed coffee goes well with a chocolate product.

no-bake recipe

We offer to prepare a no-bake cheesecake with melon flavor.

500 gr of fatty cottage cheese;
300 gr of ripe melon pulp;
200 gr of heavy cream;
180 grams of sugar;
tsp lim. juice;
20 g of gelatin per 120 g of water;
200 gr cookies;
80 gr plums. oils.

Grind cookies in a convenient way. Combine with melted butter and mix by hand.

We put the form on a flat dish, inside we lay out and ram the sand base. We send it to the cold.

We mix cottage cheese, melon and sugar with an immersion blender or meat grinder - you get a smooth, homogeneous mass. We introduce melted gelatin, juice, work with a whisk for several minutes.

Separately, beat the chilled cream until firm foam. We combine with the curd mass, mixing with a spatula.

Fill the base with cream. We send it to the refrigerator for the night. Before serving, we recommend adding salted caramel and crushed nuts.

On a note. Cream can be replaced with sour cream.

In a slow cooker

Philadelphia cheese - 600 gr;
biscuit cookies - 175 gr;
drain. oil - 75 gr;
sugar powder - 250 gr;
vanilla. sugar - 1 tsp;
eggs - 2 units;
cream - 80 ml.

The base is prepared in the same way as in the previous versions - the cookie crumbs are mixed with melted butter, rammed onto the bottom of the multicooker bowl, covered with baking paper.

Cream mass is also prepared by combining cheese, cream, eggs, powder and sugar. It pours over the base.

The cheesecake is baked for an hour in the "Baking" mode.

Cottage Cheesecake with Cookies

Cottage Cheesecake is a dessert that replaces the traditional Philadelphia with cottage cheese. Cheesecake will taste best with a high-fat homemade product. If you want to reduce the calorie content of dessert, use low-fat cottage cheese.

To prepare the base, use homemade cookies "fingers" - from it the cake turns out to be very tender and moderately dense.

With mascarpone at home

butter - 120 gr;
sugar - 160 gr;
shortbread cookies - 220 gr;
cream - 220 ml;
eggs - 3 units;
vanilla bean (you can use powder) - 1 unit;
Italian cream cheese - 500 gr.

Break the cookies into crumbs with your hands, then mix with soft butter.
Stir until smooth.

Choose a removable form, with a diameter of 20 - 22 cm. Transfer the finished base, collect the cake with edges more than 2 cm high. Move to a cold place for 20 minutes.
Mix cream cheese with sugar until smooth.

Slowly add heavy cream, stirring vigorously.

Now you can enter the eggs.

Finish the preparation of the filling with vanilla seeds, mix.

Remove the form from the refrigerator, wrap it with thick foil in 4 layers. Pour the contents of the filling over the base.

Place the cheesecake on a wide baking sheet, fill halfway with water.
Preheat the oven to 160 degrees, bake for 80 minutes. Remove the cake, carefully separate the base from the sides. Do not take out, it will cool at room temperature.

Transfer the warm cheesecake to a large dish, place in the refrigerator for several hours. Garnish with fragrant sprigs of mint or fresh strawberries.

Cheesecake Andy Chef with raspberries

Andy Chef's Raspberry Cheesecake is a dessert with a summery, sweet, berry flavor. It will perfectly refresh in the summer season and give warm memories of summer days in the winter.

For cooking you will need:

Italian cream cheese - 750 gr;
zest of 1 lemon;
lemon juice - 1 tbsp. l.;
egg - 3 units;
cream - 120 ml;
sugar - 270 gr;
yolks - 2 units;
cookies - 220 gr;
starch - 15 gr.

Break cookies or use a blender. Combine softened butter with sand crumbs.

Place the cake in a removable form. Decorate the sides with an ordinary tablespoon.
Squeeze the juice from the lemon, prepare the zest. Mix tender cheese with sugar, starch, grated zest. Whip until smooth. Add eggs and yolks gently while stirring.

Now combine the curd-cream mixture with lemon juice, heavy cream. Mix well.

Pour 1⁄2 of the cream mixture into the mold, sprinkle with fresh berries. Cover with the rest of the finished cream.

Preheat the oven to 200 degrees, place the cheesecake pan for 10 minutes. Reduce heat to 105 degrees. Cheesecake stand 60 - 90 minutes.

Decorate the finished dish with raspberries.

On a note. The cheesecake will shrink quickly if you keep the oven door open. Avoid sudden changes in temperature.

With strawberries

cookies without additives - 0.3 kg;
gelatin - 20 gr;
sweet cheese - 510 gr;
cream - 0.2 l;
butter - 145 gr;
sugar - 145 gr;
fresh strawberries - 0.1 kg

Pour gelatin with purified water, place in a cold place for 1 hour. Prepare the base for the cheesecake.

Finely break the cookies, combine with softened butter. Lightly oil baking paper and place in the bottom of a baking dish. Put the cake, place in the refrigerator for 25 minutes.

Put gelatin in a container on fire. When it boils, remove. Combine cream with powdered sugar, add cheese and warm gelatin. Mix thoroughly.
Divide the berries into 2 parts. The first one is set aside for processing. Mix the second with the filling, beat with a mixer or whisk. Transfer to the mold over the base.
Decorate with another strawberry half, put in a cool place for 4 hours. After the dessert has hardened, add sprigs of mint.

chocolate cheesecake

sand biscuits - 300 gr;
gelatin - 30 gr;
fatty cottage cheese - 600 gr;
fatty chilled cream - 500 gr;
sugar powder - 130 gr;
bitter chocolate - 2 tiles;
sl. oil - 110 gr;
coffee dissolved in water - 100 ml;
cocoa for decoration

Crush the cookies with a blender or rolling pin. Stir in melted butter. Put the mass in the form, tamp and send to the refrigerator.

Prepare a small cup of coffee and pour gelatin over it.

Using a blender, turn the curd into a paste. Whip the cream until firm foam, add the powder and work with a whisk for a couple more minutes.

Melt the chocolate, cool and add to the curd mass. Enter gelatin and cream, mix well.

Put the cream on the cake, cover the form with a film and put it in the refrigerator for several hours. Sprinkle with cocoa when serving.

How to cook with bananas?

Calculation of products for a split mold with a diameter of 24 cm.

The basis:

200 gr flour;
100 gr melted plums. oils;
egg;
50 grams of sugar;
½ tsp slaked soda.

Souffle:

300 gr cream cheese;
1.5 st. l. gelatin;
100 grams of sugar;
1 st. l. van. Sahara;
4 egg yolks;
200 ml 33% cream;
3 Wednesdays banana
tsp baths. Sahara;
2 tbsp. l. lemon juice.

Immediately prepare the form by lining it with paper.

We combine the bulk components of the base, three oil. Grind by hand into crumbs. Enter the egg and stir. You will get a dense lump of dough - it needs to be distributed along the bottom of the mold. To make the base even, we pierce it with a fork in many places. We put in the refrigerator for half an hour or a quarter of an hour in the freezer. We bake at 200 degrees. within 20 minutes.

Pour gelatin with a little water. After a quarter of an hour, we heat it over low heat, stirring so that it dissolves.

cracker cookies - 100-150 gr;
drain. oil - 70 gr;
sifted flour - 70 gr;
sugar - 2 tbsp.;
sour cream - 1 tbsp.;
eggs, 4-5 units;
Philadelphia - 1300 gr.

Turn the cookies into crumbs and add butter to it.
Next, pour the mass into the mold and bake for at least 15 minutes.
At the next stage, beat the cheese and add all the other dry ingredients to it. The whole mass is thoroughly worked out with a mixer and poured onto the cake.
Place the mold on a baking sheet, in which you first pour a little hot water. Bake for 40-50 minutes, while the temperature is 170-180 degrees, then reduce the temperature to 150 degrees. and bake for another 30 minutes.

Pumpkin cheesecake with cottage cheese

peeled pumpkin - 0.5 kg;
cookies - 0.25 kg;
cottage cheese - 0.3 kg;
3 eggs;
starch - 40 gr;
butter - 55-65 gr;
sugar - 250 gr;
cinnamon - 1.5 gr;
vanillin.

For this delicacy, you can use both homemade cottage cheese and store curd mass.

Turn the cookies into crumbs and add butter, an egg to it and grind everything. Form a ball from the resulting mass and put it in the refrigerator.

Boil the pumpkin until soft, make a puree from it. Cool down.

Whisk eggs and sugar. Add cottage cheese and beat again - you should get a gentle homogeneous base.

Then add the remaining ingredients: vanilla, cinnamon, lemon zest, starch.
Combine pumpkin and cottage cheese mass, mix.

Lubricate the form with butter and lay out the cookies. Lay pumpkin-curd mass on top.

Bake at 180 degrees for about 40 minutes.

Cheesecake is one of the most popular desserts in the world today. It is prepared both in America and Europe, and in Asia, as well as in the countries of the former CIS. The main advantage of this dessert, no doubt, is its delicate and unusual taste. It is for his sake that the hostesses are ready to spend a couple of hours in the kitchen. We offer today to get to know this dessert better, as well as find out how to cook cheesecake at home.

History of dessert

Many mistakenly believe that this delicacy came to us from America. In fact, it was known as early as the 6th century BC in ancient Greece, where cheesecake was especially appreciated by athletes participating in the Olympic Games, who used it to maintain strength. A little later, the Romans also mastered the recipe for this dessert. By the way, cheesecake was Caesar's favorite delicacy. Gradually, the recipe for this dish spread throughout the Roman colonies and was brought to England. And from there, emigrants transferred the ability to cook cheesecake to the United States.

Cheese desserts have been prepared in Rus' since ancient times. So, the domestic ancestor of the modern cheesecake can be called a cheese loaf.

Varieties of cheesecake

Today, recipes for this dish are divided into two broad categories: baked and raw. Therefore, a classic cheesecake can be different, and there is no one standard recipe. So, for example, in Foggy Albion, this dessert is not baked, but the filling for it is made from cheese, cream, milk and sugar, and then laid out on a pancake made from crushed biscuits mixed with butter. The most popular recipe for this dish is American. So, the classic New York cheesecake is baked with a filling based on Philadelphia cheese. Previously, it was replaced with cottage cheese with ricotto, havarti and other varieties.

Cheesecake main ingredient

Since the name of this dessert literally translates as "cheese pie", its main component is cheese. However, it should be borne in mind that not every product is suitable for preparing this dish. The ideal option, of course, is Philadelphia. After all, it is from it that a classic American cheesecake is prepared. However, in our country, this product can not be bought everywhere, so it is necessary to find a worthy replacement for it. Please note that you should not use processed cheese for cheesecake. Because in this case, you get the usual cottage cheese casserole. Try to find cheese with a consistency close to Philadelphia. Some housewives make their own. To do this, they mix cream cheese (for example, "President") with five percent cottage cheese (not grainy and reminiscent of pasta). Thus, a suitable cheese for a cheesecake is obtained, which is no worse than Philadelphia.

So, we learned about where this delicious dessert came from. We also figured out its varieties and the main ingredient. Now we propose to move on to the most interesting, namely, to study the recipes for preparing this dish. Let's start with the classic American version.

How to make New York Cheesecake?

This recipe is a classic. This is how cheesecake is prepared in America. Many domestic bakeries offer their customers pastries according to this recipe, adding variety to it in the form of additional fillings from fruits, berries, chocolate, vanilla, etc. We propose to find out what ingredients we need in order to prepare a classic cheesecake.

Products

So, if you are planning to please your household with this most popular dessert, then prepare the following ingredients: Philadelphia cheese - 700 grams, granulated sugar - 100 grams, 33% fat cream - 100 grams, chicken eggs - three pieces, fatty sour cream - three tea spoons, vanilla extract - one teaspoon. These products will go to the preparation of the filling. For the base of the cheesecake, we need a pound of cookies, 150 grams of butter, as well as one teaspoon of nutmeg and ground cinnamon.

Cooking method

First of all, we need to melt the butter and finely chop the cookies. Mix these ingredients and add nutmeg and cinnamon to them. Mix the mass until a homogeneous consistency and spread on the bottom of the baking dish. It is also necessary to distribute the mixture along the walls. We heat the oven to 150 degrees, after placing a large container of water in its lower part. When the desired temperature is reached, put the mold on the top rack of the oven for a quarter of an hour. Then we take out our base and let it cool. Preparing the cheesecake filling. Beat the eggs well and then add the remaining ingredients to them. Knead the mass and spread it on the base. We send our future classic cheesecake to the oven preheated to 150 degrees for 60 minutes. Then turn off the oven and leave our dessert inside for another 15 minutes. After that, open the door slightly, but do not take out the pastries for another 10 minutes. After that, the cheesecake should be cooled at room temperature and put in the cold for 5-6 hours. Great dessert is ready!

chocolate vanilla cheesecake recipe

If you want to surprise your household or guests with an interesting dessert with a unique taste, then use this recipe. Cooking a cheesecake in this way will not take much time or effort, and the result will exceed all expectations. So, for this dessert, we need products such as chocolate - 150 grams, butter - 100 grams, the same amount of granulated sugar, flour - 75 grams and three eggs. We need these ingredients for the base. For the filling, you will need the following: cream cheese - 600 grams, fat sour cream - 150 grams, four eggs, sugar - six tablespoons, flour - three tablespoons and vanilla.

Cooking instructions

We start by making the chocolate base. To do this, melt the chocolate in a water bath, add butter to it and mix until a homogeneous consistency. Beat eggs with sugar until white foam forms. Then add the chocolate mass and flour. Mix until smooth and pour into a mold. We proceed to the preparation of the filling. Mix cream cheese with sour cream and flour. Beat the eggs with sugar until foamy and carefully add to the cheese-sour cream mass. Carefully transfer the filling to the base. We send our future cheesecake to the oven, heated to 180 degrees, for 45 minutes. Leave the finished dessert to cool at room temperature for several hours.

Cheesecake in a slow cooker

If you are the happy owner of this kitchen helper, then you probably know that it can be used to prepare a wide variety of first and second courses, as well as delicious desserts. The “cheese pie” we are discussing today is also no exception. Therefore, we propose to find out how to cook a cheesecake in a slow cooker. The basis for the dessert will be made from the following products: flour - 220 grams, one egg, 70 grams of sugar, a pinch of salt, butter - 120 grams, 4 grams of baking powder for dough. To prepare the filling, we need ingredients such as three eggs, 120 grams of granulated sugar, 80 grams of 33% fat cream, 450 grams of Philadelphia cheese, 8 grams of vanilla sugar. You can also top the cheesecake with jelly. To prepare it, we need a pack of jelly powder, two tablespoons of sugar and 250 ml of water for pouring. So, if you have all the necessary products at hand, you can proceed to the next step.

First of all, we prepare the base for our cheesecake. Beat the egg with butter at room temperature, add salt, sugar, flour and baking powder. We knead the dough and send it to the refrigerator for a quarter of an hour. At this time, we will deal with the filling, mixing all the ingredients for it into a homogeneous mass. Put the chilled cheesecake dough on the bottom of the multicooker bowl. Also do not forget to make sides about 4 centimeters high. From above, pour the mass for the filling, close the lid and turn on the "Baking" mode for two hours. We cool our future cheesecake to room temperature, and then put it away for several hours (ideally overnight) in the refrigerator. After this time, we take out the pastries from the multicooker bowl and transfer them to a dish. Cook jelly by mixing a bag of gelatin with two tablespoons of sugar and filling it all with water. Cover the cheesecake with jelly. If desired, you can decorate the dessert with berries or fruits.

cheesecake recipe with cottage cheese

So, we figured out how to make this dessert based on Philadelphia cheese or its analogues. Now we propose to figure out whether it is possible to make a cheesecake from a more affordable product in the form of cottage cheese. For this dish, we need the following ingredients: fat cottage cheese - 600 grams, Jubilee-type cookies - 250 grams, butter - 100 grams, the same amount of sour cream, three eggs, sugar - 150 grams, vanillin to taste and zest from one lemon.

Let's move on to cooking

The recipe for cheesecake with cottage cheese is quite simple. First of all, you need to prepare the basis for our dessert. To do this, the cookies should be ground into small crumbs. For this purpose, you can use a blender. Then mix it with pre-softened butter. Lubricate the baking dish and put the dough for the base into it, and then send it to the refrigerator for half an hour. In the meantime, let's prepare the filling for the cheesecake. To do this, carefully wipe the cottage cheese, crushing all the lumps. In a separate bowl, beat the eggs, and then add granulated sugar and vanilla to them. We combine the egg-sugar mass with cottage cheese and mix well. Then add sour cream and zest. Beat the mass for about a minute. We take out the form with the base from the refrigerator and put the filling in it. Gently level the curd mass. Then we send the form to the oven preheated to 170 degrees. After an hour and a half, the cheesecake can be removed. We cool it down and serve it on the table. Homemade cheesecake made from cottage cheese, prepared in the described way, is very tasty and healthy. And thanks to the lemon peel, it also acquires a bright sunny hue.

Greetings, dear friends and guests of the culinary site Home Restaurant! I dedicate today's recipe to all fans of cottage cheese desserts and cheesecakes. As you may have guessed from the name of the recipe - we will cook cottage cheese cheesecake. After the publication of the classic New York cheesecake recipe from you, dear friends, on the social networks VK and Instagram, we received a lot of suggestions and requests to make a cheesecake from ordinary cottage cheese, since not all hostesses can afford Philadelphia cheese.

Therefore, today I will tell and show how to cook a cottage cheese cheesecake from ordinary cottage cheese, which you can buy at any store at home, as expected, with baking in the oven.

Recipe for cottage cheese cheesecake verified to the gram at home

Expectations vs Reality

I won’t promise you that the cottage cheese cheesecake in the oven turns out identical to the classic cheesecake with Philadelphia cheese, because it is not. Cheesecake with cottage cheese is learning ... not at all like a cottage cheese casserole, Lviv cheesecake or cottage cheese pudding.

Cottage cheese cheesecake at home is a complete dessert with a delicate creamy taste and soft structure. But don't expect too much from this dessert, let alone compare it to the classic New York cheesecake.

I made the recipe and the proportions of the curd cheesecake myself, so please don’t judge strictly, because I don’t have a confectioner’s diploma yet

Do you know what is the main advantage of cottage cheese cheesecake over the classic brother from the city of the Big Apple? There are no “harmful” cracks in a cottage cheese cheesecake! Therefore, if you are still in doubt whether to cook cottage cheese cheesecake at home or not - feel free to put on aprons, take your phone or tablet with you to the kitchen and go ahead, cook a delicious dessert!

Products for 20 cm form:

For the cheesecake:

600 gr. cottage cheese
160 gr. powdered sugar
2 eggs
1 tbsp starch (25 gr.)
125 gr. cream, min 30% fat

For the base:

100 gr. shortbread biscuits
50 gr. butter

For decoration and serving:

fresh or frozen berries
fresh mint

Technology: step by step

First, prepare the shortcrust base for the cheesecake. Grind cookies in a blender into small crumbs.

Mix cookie crumble with melted butter.

And mix until smooth.

Using a glass, evenly tamp the resulting mass along the bottom of a detachable form. I use a non-stick cheesecake pan, so I didn't line it with baking paper this time.

Bake the sand base

We send the form with a sand base to the oven preheated to 160 degrees for 15 minutes. Grid position in the middle, heating: top and bottom.

We take out the form with a sand base from the oven, let it cool completely. Then we wrap the form with foil so that during the baking of the curd cheesecake in a water bath, water does not get into the form with our dessert. I recommend using a single piece of foil folded three times.

Preparing a gentle curd cream

Mix powdered sugar with starch in a separate bowl.

In a large bowl, combine cottage cheese, cream and eggs. I first beat the eggs with three tablespoons of powdered sugar so that the curd mass is easier to interrupt with a blender.

With the help of an immersion blender, we turn the curd-creamy mass into a homogeneous puree.

Then add powdered sugar with starch.

And mix thoroughly, achieving maximum uniformity.

We spread the resulting curd mass in the prepared form with a sand base.

How to bake cottage cheese cheesecake in the oven

We place the form with the cottage cheese cheesecake in another spacious form with high sides for a water bath. We set the heating of the oven only from below to 160 degrees. Without convection and other blowing functions.

Place both cheesecake pans on the middle rack of the oven. Pour boiling water into a large mold, which should reach 1/3 of the level of the cheesecake mold, as in my photo.

Close the oven and bake our cheesecake for 60 minutes. For a small cheesecake on a 20 cm pan, 60 minutes is more than enough. If you are preparing a cheesecake in a large form of 25-26 cm, and a double portion, then the baking time should be increased to 1.5 hours.

It is advisable not to open the oven, but if you are very interested, then you can look with one eye, this cheesecake will still not have cracks.

After baking, leave the cheesecake in the oven with the door ajar for 1.5 hours. Don't expect this cheesecake to have a trembling center - it won't. Focus on the dense surface of the dessert along the entire diameter of the mold.

Next, we take out our almost ready-made cottage cheese cheesecake at home according to the classic recipe, and leave it to cool at room temperature. As in the classic recipe, I covered the cooled cheesecake with cling film and kept the dessert in the refrigerator for 8 hours.

Hi all! Who was waiting for a recipe for baking from cottage cheese, admit it ?! Today I am not with an ordinary pie, but with a cheesecake! Yes Yes. If your kids do not like cottage cheese, then they definitely will not miss this option!

Blackcurrant cottage cheese cheesecake, mmm! Of course, this is not the kind of cheese that can be found in restaurants. It is still more for cozy evenings with family and friends. It tastes like a cross between a classic cheesecake and a regular casserole. But, the taste is more delicate.

The most important thing about this dessert, I think, is its appearance. Indeed, at first glance, we pay attention to the appetizingness of the dish, and if you also tell everyone that this is a cheesecake, and not a Soviet casserole, then the kids will not even guess that so much cottage cheese is hidden there.

So, how to make cottage cheese cheesecake with berries at home recipe with photos step by step.

Ingredients for cheesecake from cottage cheese in 20 diameter:

For the base:

50 grams of sugar
100 grams of butter
1 yolk
200 grams of flour

For filling:

600 grams of cottage cheese (I have homemade)
160 grams of sugar
3 eggs
340 grams of sour cream (25-30%)
200 grams of berries (can be frozen)

Cooking:

To begin with, let's take a look at the base, you don't have to cook it yourself, it's quite possible to get by with just crushed cookies and add melted butter to it. For high sides, you will need 350 grams of cookies and 100 grams of butter. I usually buy Jubilee cookies.

This time I decided to make the base myself.

To do this, beat the butter at room temperature with a mixer until a white fluffy mass.

Continue beating while adding the egg yolk, beating for 2 minutes.

Add flour to this mass and knead the dough.

We form a ball and put it in the refrigerator.

At this time, we will deal with the filling.

If you are using frozen berries, you need to thaw them first. I did this with a microwave.

Berries, as you understand, you can take any, it is limited only by your wishes.

We puree the berry with a blender and rub it through a sieve to get rid of the peel and large seeds, if any.

Cottage cheese must also be rubbed through a sieve, or pierced with a blender until smooth. As you understand, the fatter the cottage cheese, the tastier. But it is quite possible to take a low-fat version, only it is better to take cottage cheese not soft, but dry. If there is a lot of moisture in the cottage cheese, then it is better to throw it over a colander for a short time so that excess moisture is drained.

Sour cream is also better to take 25% or more, but if there is no such fat content, then 20% will do. You can pre-weigh the sour cream over a colander overnight, so the cheesecake will turn out with a creamier taste and the sourness of the sour cream will go away. If there is cream in the house (20-35%), then feel free to use them instead of sour cream. Only their number must be reduced, 100-150 grams will do, depending on how fat they have.

Mix cottage cheese, sour cream, sugar.

Add eggs one at a time, mixing well each time.

Add berry puree and stir until smooth. Everything, the filling is ready. Adjust the sweetness yourself, if you take, for example, lingonberries, then more sugar will be required.

We take out the dough, and ram it into a pre-prepared baking dish (grease with oil, put parchment on the bottom), the dough can be pre-rolled into a layer, so it will be a little easier to work. The baking dish should be detachable or you can use a baking ring, then wrap it with foil from below, as in my photo. You can, of course, use the one-piece form, but then the cheesecake will have to be eaten straight from it.

The dough is best distributed with a glass. Form the bottom and sides as needed (in my case, only the bottom). You also need to prick the dough with a fork so that it does not swell from the heat.

We put the dough to bake in a preheated oven at 180º for 15 minutes. You can put parchment on top and pour peas or rice on it, so the base will be perfectly even. I baked without a load, just pricked the dough with a fork. In principle, I will not say that it has greatly changed its appearance.

During this time, the base should become golden in color. We take out the form and cool a little. Then, grease the sides of the mold with butter, so that you can then easily get the cheesecake.

We send our cheese to bake for 1 - 1 hour 20 minutes at a temperature of 160º. If your oven fries very strongly, then you can bake the first 15 minutes at a temperature of 160º, and then lower it to 100º-110º and bake for about 1.5 more hours. For uniform heating, it is better to put a form with boiling water on the bottom of the oven, so the berry cheesecake on cottage cheese will cook better.

How to check the readiness of cheese? Just like with a regular cheesecake, the center should shake a little as you wiggle it.

Attention! Ready cheesecake with cottage cheese should be left to cool in the oven with the door ajar! Next, remove and cool at room temperature for an hour, and only then you can send it to the refrigerator for at least 4-6 hours, and preferably at night. During this time, it stabilizes.

Remove the form only after the cheese has completely cooled! Otherwise, it will crack you. During the cooling time, the cheesecake will move away from the mold a little and it will not be difficult to remove the sides.

That's all! I told you how to cook a cheesecake with the addition of cottage cheese and berries - currants in my case.

This is delicious! I am sure that all cottage cheese lovers will appreciate it!

And on the blog there are also other cheesecakes, already in the classic version based on cream cheese.

Enjoy your meal.

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

First of all, turn on the oven to heat up - 180 degrees. Let's deal with the basis for the cottage cheese cake: we turn 100 grams of any shortbread cookie in a convenient way for you into a large crumb. If desired, you can take chocolate, nut or replace some of the cookies with chopped nuts.

I like to do it in a blender most of all: I broke cookies, literally 15-20 seconds and a large crumb is ready. In the absence of a blender or food processor, you can break the cookies, put them in a bag and roll them with a rolling pin. Melt 50 grams of butter in advance (you can on the stove, but I prefer it in the microwave) and let it cool to room temperature. We combine the sand crumb with melted butter and mix everything thoroughly.

Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you want to make the sides, double the products for the sand base.

Gently level the sand crumbs with your fingers. Alternatively, after that, you can further compact and level the base with the bottom of an ordinary glass. We put the form with the workpiece in the oven heated to 180 degrees to the middle level and bake for about 10-15 minutes. During this time, the sand base should grab and lightly brown. If this is not done, the moisture from the filling will simply be absorbed into the sand base and it will soften.

While the base is baking, quickly make the cheesecake filling. Unlike New York cheesecake, where all the filling ingredients are combined with a tablespoon or whisk, in this case an immersion blender would be ideal. The fact is that any cottage cheese is a granular mass, so these grains will be felt in the finished baking. But thanks to the immersion blender, you get a perfectly homogeneous mass without grains of cottage cheese. We put 500 grams of fatty 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 granulated sugar with powdered sugar, but this is not essential.

Then, one by one, we introduce medium-sized chicken eggs. We mix the first into the sweet curd mass, achieving mass uniformity, only after that we add the second and third eggs.

The result is an absolutely smooth and silky curd filling. It is thin and the consistency resembles pouring liquid sour cream.

During this time, the sand base for our future dessert has also baked. Take the mold out of the oven and let the cake cool down a bit. We do not turn off the oven itself, but only lower the temperature to 160 degrees.

Then we wrap the form with food foil in 3-4 layers so that we get a waterproof shell. The fact is that we will cook the curd cheesecake in a water bath, so it is important that water cannot penetrate inside the mold.

We build a water bath. To do this, place the form with the future curd cheesecake in a deep bowl (form 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 form with dessert.