Cottage cheese cheesecake in the oven

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to bake cottage cheese cheesecake in the oven? Measure out the ingredients needed to make the dough. Remove the butter from the refrigerator in advance so that it becomes soft. Take butter that is aromatic and tasty. Wash the egg and dry with napkins.

2. STEP 2

   

   Combine flour with baking powder and cocoa, mix. Sift the flour mixture through a sieve to enrich it with oxygen. Thanks to this, the dough will be more porous and tender after baking.

3. STEP 3

   

   Grind soft butter with sugar until smooth.

4. STEP 4

   

   Beat the egg into the butter mixture and mix thoroughly. You can use a regular fork.

5. STEP 5

   

   Add flour sifted with baking powder and cocoa into the resulting mixture and mix. Please note that you may need more or less flour than I did. Focus on the consistency of the dough. It will be thick here.

6. STEP 6

   

   Quickly knead the chocolate shortbread dough. Long kneading will affect the properties of the dough after baking. It won't turn out so tender and crumbly.

7. STEP 7

   

   Cover the bottom of a baking dish (d=18-20 cm) with parchment. Spread the dough over the bottom and sides of the pan, forming high sides. Place the form with the dough in the refrigerator.

8. STEP 8

   

   For the filling, take soft cottage cheese of any fat content. Vanilla sugar can be replaced with vanillin. Potato starch will also work. Canned fruits can be anything.

9. STEP 9

   

   If the cottage cheese has a heterogeneous structure, grind it in a blender with egg and sugar. Add starch.

10. STEP 10

    

    The curd mass should be smooth, homogeneous, without lumps, so that the cheesecake turns out tender.

11. STEP 11

    

    Place canned fruit in a sieve to drain excess syrup. Cut the fruit into small cubes.

12. STEP 12

    

    Place the pureed curd mass into a convenient container. Add vanilla sugar, coconut and chopped fruit. Stir gently.

13. STEP 13

    

    Remove the form with the dough from the refrigerator. Place the curd filling into the mold and smooth it out.

14. STEP 14

    

    Bake the cheesecake in an oven preheated to 180C for 35-40 minutes. When choosing the cooking temperature and duration, consider the characteristics of your oven.

15. STEP 15

    

    Let the finished cheesecake cool. Before serving, if you wish, you can decorate the dessert with any berries, chocolate, mint leaves... Or you can not decorate it with anything. Bon appetit!

Comments on the recipe

Lucy

23.10.2023

4.7

I love baking with cottage cheese, both casseroles and cookies, so when I saw this recipe, I immediately wanted to make it. When I made the dough, there was very little of it for my mold with a diameter of 24 cm, I had to make another batch, to which I no longer added cocoa, despite the fact that I already put it in 2 times less, only 10g. I didn’t increase the filling, it turned out just right, only I put a little less sugar, 30 g, not 50 g, and I didn’t have coconut flakes, but even without it everything turned out great: on a sand base with a chocolate flavor, the most delicate The curd filling with canned peaches is moderately sweet, just the way I like it. In general, this cheesecake will take its rightful place on my list of homemade baked goods. Thank you very much for the recipe!

bonamente2011

23.10.2023

4.7

I have this) 24cm mold, 600g cottage cheese. There are no peaches, there were pineapples) Everything is very super! Thanks for the recipe!😍