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Tsar's cheesecake with cottage cheese
6 servings1 hour 10 min
Wheat flour - 300 gr, Butter - 100 gr, Sugar - 50 gr, Baking powder - 0.5 kl, Salt - 0.5 kl, Cottage cheese - 400 gr, Sour cream - 150 gr, Sugar - 150 gr, Eggs - 3 pcs., Lemon zest - 1 tbsp., Vanilla sugar - 1 kl.
How to make a royal cheesecake with cottage cheese at home? Easy. First, prepare the necessary ingredients according to the list. Take the top grade flour. The oil should be cold. 
Add the flour, sugar and vanilla sugar to the bowl of the blender, put the cold butter cut into cubes, pour in the soda and salt. 
Whisk everything to a wet crumb. If the crumb is too loose and fine, add 1-2 spoons of cold water and whisk everything again. The crumb will be wetter and coarser. But she shouldn't go down in a lump. If you end up with large, downed lumps, then there's too much water. You need to add 1 tbsp. l flour and beat again. Refrigerate the crumbs. 
Now prepare the necessary ingredients for the filling. It is better to take cottage cheese with a fat content of 5% or higher. Take sour cream with a fat content of 15% or more. Eggs need large selection. If the eggs are small, take 1 more. 
Put the curd, two types of sugar, sour cream, eggs and lemon zest in the bowl of the blender. 
Whisk everything until smooth and viscous. Instead of a blender, you can use a mixer or a kitchen machine. But in this case, the cottage cheese will need to be wiped through a sieve to avoid lumps. Nevertheless, I advise you to use a blender - the filling will rise in just a minute. 
Pour most of the crumbs, about 3/4, into a 20-21cm diameter baking dish lined with parchment (I have a cooking ring instead of a split shape). Form the bottom and sides. 
Pour the curd filling onto the dough. It should not be higher than the sides from the dough. Ideally, the sides should at least slightly rise above the filling, because during baking the filling will slightly rise. 
Top the cake with the remaining crumbs. Bake the cheesecake in the oven preheated to 170 ° C for about 45 minutes. The filling should grip well, and the top should brown. The exact time depends on your oven. 
Remove the cake from the oven and cool at room temperature. Then refrigerate for 4-5 hours or overnight. Cut the chilled cheesecake into pieces and serve. Enjoy your meal!