Cheesecake with cream cheese and pastries

Name: Cheesecake with cream cheese and pastries
Total time: 3 h
Yield: 10
Ingredients: 350 g Shortbread cookies; 150 g Butter; 600 g Cottage cheese; 150 ml Heavy cream; 150 g Powdered sugar; 2 Eggs; 40 g Corn starch; 20 ml Lemon juice; to taste Vanilla

With a vanilla aroma and creamy taste - impossible to resist! Cheesecake with cream cheese and baked goods turns out incredibly tender and delicious. It’s not difficult to make, the main thing is to accurately follow all the steps from the recipe. The result is worth it!

141

231908

Zoey Perez

Author of the recipe

Cheesecake with cream cheese and pastries

Calories

634Kcal

Protein

9gram

Fat

36gram

Carbs

43gram

*Nutritional value of 1 serving

Ingredients

Servings: 10

350g

150g

600g

150ml

150g

2

40g

20ml

to taste

Step-by-step preparation

Cooking time: 3 hr

STEP 1
How to bake cheesecake with cream cheese? Prepare the necessary ingredients for the base. I used homemade cookies, for me they are more natural and tastier, if you don’t have homemade ones, take your favorite shortbread cookies. Grind the cookies into crumbs. If desired, you can replace a third of the cookies with ground walnuts or almonds, having previously fried them, this will make it more aromatic and tastier. Melt the butter in the microwave and cool to room temperature.
STEP 2
Add the melted butter to the cookies and stir to combine.
STEP 3
Grease the sides of a springform pan (I have a diameter of 20 cm) with butter, cover the bottom with parchment and, if necessary, also grease with butter. Press the biscuit and butter mixture into the tin, forming a 7-8mm thick edge. Place the pan in the freezer for about 20 minutes.
STEP 4
Prepare the necessary ingredients for the filling. Remove all products from the refrigerator in advance; they should be at room temperature. Turn on the oven at 180 degrees, heating mode - top/bottom without convection. Add powdered sugar to the curd cheese and stir with a spatula or spoon until the powder dissolves and a homogeneous, smooth mass is formed. I use powder because it dissolves faster than sugar.
STEP 5
Add cream, eggs, vanilla, lemon juice and starch to the curd mass. Mix everything carefully with a spatula, while lightly whisking the mass. If the mixture is oversaturated with air bubbles, the cheesecake may swell and crack during baking.
STEP 6
Pour the filling into the mold. Swirl the pan several times to remove excess air and level the surface of the cheesecake.
STEP 7
Place a baking tray with water on the lower rack of the oven. Bake the cheesecake for half an hour at 180 degrees, then reduce the temperature to 150 and bake for another half hour. Leave the cheesecake in the turned off oven with the door ajar for an hour. Remove the cheesecake from the oven and when completely cool, wrap the top of the pan in cling film and refrigerate overnight. Before serving, run a sharp knife along the sides of the pan, remove the parchment and transfer the cheesecake to a plate.