Sour cream and cottage cheese cheesecake

8 servings
5 hours

Prepare the necessary ingredients to make the base. Cookies can use sugar or biscuit, with additives in the form of ground nuts, pieces of chocolate or regular.

Melt the butter over low heat or in the microwave and cool to room temperature.

Grind the biscuits into fine crumbs in a blender. Instead of a blender, you can crush cookies with your hands or using a rolling pin.

Pour butter into the cookies and whisk everything back in a blender.

It should turn out wet homogeneous crumbs.

Line the baking tin with greased baking parchment. So the cheesecake will be convenient to take out and it will not stick. I used a culinary ring without a bottom with a diameter of 20 cm. A split mold with a diameter of 20 to 24 cm is also suitable. Put cookies in the mold and compress well, trying to ensure that the cookies fit tightly against the walls and the semi-liquid filling does not leak out. If you wish, you can form the sides *. Put the tin with the cookies in the refrigerator.

Prepare all the necessary ingredients for the filling. To make the cheesecake a soft cream filling, it is better to use soft cottage cheese with a fat content of 5-9%. Methane is definitely needed thick so that there is a spoon in it. Before using cottage cheese and sour cream, drain the whey from them, if any.

Put the soft curd in a bowl, pour in the sugar and whisk with a mixer until fluffy.

Add the sour cream and stir with a mixer at low speed until smooth.

Add the eggs one at a time, whipping the mass until smooth. Eggs can greatly thin the mass, especially if the mass was not very thick before that. Therefore, it is better to use small eggs. If the mass is still very liquid, sift 1-2 tbsp. l flour and mix the mass. Leave for 5-8 minutes to allow the flour to swell and thicken the mass. Flour can also be replaced with corn starch.

At the end, pour in the lemon zest and stir with a spoon or spatula. It is better not to use the mixer, since all the zest will gather at the weddings.

The total mass should be fluid, but not like water, but slightly viscous.

Place the base tin on a parchment-lined baking sheet. Pour the filling onto the base from the biscuits. It itself will disperse in an even layer. At the same time, it is advisable not to immediately pour out the entire filling. First spoon a little along the sides of the mold to check if the filling will flow between the bark and the mold. If everything is fine, you can pour out the rest of the mass.

Bake the cheesecake for about 1 hours at 170 ° C, then let stand in the cooling oven with the door open for a further 10-15 minutes. At first, the cheesecake will go up a lot. But as it cools, it will fall and take on an even shape. In a hot cheesecake, the middle will twitch.

Cool the cheesecake completely at room temperature, then refrigerate for 6-8 hours to cool completely. As it cools, the filling will acquire the density of a classic cheesecake.

Cut the cheesecake into portions and serve. Enjoy your meal!