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Cheesecake with curd cheese with baking
10 servings3 hours
Shortbread cookies - 350 grams, Butter - 150 grams, Curd cheese - 600 grams, Fat cream - 150 ml, Powdered sugar - 150 grams, Eggs - 2 pcs., Corn starch - 40 grams, Lemon juice - 20 ml, Vanilla - to taste
How to bake a cheesecake with curd cheese? Prepare the necessary ingredients for the base. I used homemade cookies, for me they are more natural and tasty, if not homemade, take your favorite shortbread cookies. Grind the cookies into crumbs. If desired, you can replace the third part of the cookies with ground walnuts or almonds, having previously fried them, it will be more aromatic and tasty. Melt the oil in the microwave and cool to room temperature. 
Add the melted butter to the liver and mix. 
Brush the sides of the split shape (I have a diameter of 20 cm) with butter, cover the bottom with parchment and, if necessary, also brush with butter. Compress the mixture of biscuits and butter into a shape, forming sides 7-8mm thick. Send the tin to the freezer for about 20 minutes. 
Prepare the necessary ingredients for the filling. Get all the products in advance from the refrigerator, they should be at room temperature. Turn on the oven 180 degrees, heating mode - top/bottom without convection. Add the caster sugar to the curd cheese and stir with a spatula or spoon until the powder dissolves and a smooth smooth mass is formed. I use powder as it dissolves faster than sugar. 
Add cream, eggs, vanilla, lemon juice and starch to the curd mass. Stir everything gently with a spatula, while whisking the mass slightly. If the mixture is oversaturated with air bubbles, then when baking, the cheesecake can swell and crack. 
Pour the filling into the mold. Twist the mold several times to remove excess air and level the cheesecake surface. 
Place a tray of water on the bottom level of the oven. Bake the cheesecake for half an hour at 180 degrees, then lower the temperature to 150 and bake for another half hour. Leave the cheesecake in the oven turned off with the door ajar for an hour. Remove the cheesecake from the oven and, when it has cooled completely, wrap the top of the tin with cling film and put in the fridge overnight. Run a sharp knife along the mold walls before serving, remove the parchment and transfer the cheesecake to a dish. 