Curd cheesecake made from sour cream and cottage cheese

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make curd cheesecake from sour cream and cottage cheese with baking at home? Prepare all the necessary ingredients to prepare the base. You can use sugar or biscuit cookies, with additives in the form of ground nuts, chocolate pieces, or regular ones.

2. STEP 2

   

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

3. STEP 3

   

   Grind the cookies into fine crumbs in a blender. Instead of using a blender, you can crush the cookies by hand or using a rolling pin.

4. STEP 4

   

   Pour the butter into the cookies and beat everything in the blender again.

5. STEP 5

   

   You should get a moist, homogeneous crumb.

6. STEP 6

   

   Line a baking pan with greased baking parchment. This will make it easier to remove the cheesecake and will not stick. I used a culinary ring without a bottom with a diameter of 20 cm. A springform pan with a diameter of 20 to 24 cm is also suitable. Place the cookies in the pan and compact them well, trying to ensure that they fit tightly to the walls and the semi-liquid filling does not leak out. If desired, you can form sides*. Place the pan with cookies in the refrigerator.

7. STEP 7

   

   How to make cheesecake filling with cottage cheese and sour cream in the oven? Prepare all the necessary ingredients. To make the cheesecake have a soft creamy filling, it is better to use soft cottage cheese with a fat content of 5-9%. Sour cream must be thick so that a spoon can stand in it. Before using cottage cheese and sour cream, drain the whey from them, if any.

8. STEP 8

   

   Place soft cottage cheese in a bowl, add sugar and beat with a mixer until fluffy. If your cottage cheese is grainy, then it is better to beat it with a submersible blender. Read about cottage cheese in the article at the end of this recipe.

9. STEP 9

   

   Add sour cream and mix with a mixer on low speed until smooth.

10. STEP 10

    

    Add the eggs one at a time, beating until smooth each time. Eggs can greatly thin out the mass, especially if the mass was not very thick before. Therefore, it is better to use small eggs. If the mass still turns out to be very liquid, sift 1-2 tbsp directly into it. l. flour and stir. Leave for 5-8 minutes for the flour to swell and thicken the mass. You can also replace the flour with cornstarch.

11. STEP 11

    

    Finally, add the lemon zest and stir with a spoon or spatula. It is better not to use a mixer, as all the zest will collect on the whisks.

12. STEP 12

    

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

13. STEP 13

    

    Place the pan with the base on a parchment-lined baking sheet. Pour the filling onto the cookie base. It will disperse on its own in an even layer. It is advisable not to pour out all the filling at once. First pour a little bit along the sides of the pan with a spoon to check whether the filling will flow between the cake and the pan. If everything is fine, you can pour out the remaining mass.

14. STEP 14

    

    Bake the cheesecake for about 1 hour at 170°C, then let stand in the cooling oven with the door open for another 10-15 minutes. The times are approximate, be guided by the operating characteristics of your oven. At first, the cheesecake will rise greatly. But as it cools, it will fall and take on an even shape. In a hot cheesecake, the center will tremble.

15. STEP 15

    

    Cool the cheesecake completely at room temperature, then refrigerate for 6 to 8 hours to cool completely. As it cools, the filling will firm up to a classic cheesecake consistency.

16. STEP 16

    

    Cut the cheesecake with cottage cheese and sour cream into portions and serve. Bon appetit!

Comments on the recipe

Anastasia

14.09.2023

5

I tried curd cheesecake made from sour cream and cottage cheese for the first time, I think for the first time it’s not bad, the main thing is delicious)

Lidia Alexandrovna

14.09.2023

4.7

Wonderful recipe!

Yulichkina

14.09.2023

4.6

I really love all sorts of curd delicacies, I’m taking your recipe for sour cream cheesecake as a note. I think if you add a little cinnamon and garnish with candied fruits, it will be no less tasty and beautiful, but this is a matter of taste.

Veronica

14.09.2023

4.5

Maria, I have long wanted to try making cheesecake without mascarpone. It’s good that I came across your recipe. I will definitely make your cheesecake!!! Maria, tell me, the cookie base cannot be replaced with crumbs made from flour, sugar and butter. The cake will still bake. If possible, then in what proportion. Thanks a lot!!!

Irozah Lano

14.09.2023

4.6

Thank you for the recipe, a simple, delicious cheesecake, with products available in every store. It's delicious when cold and with jam/caramel. Added flour by default

Check mark

14.09.2023

4.8

I agree with you completely! The recipe is really great! I was very afraid to make cheesecake from sour cream because I heard that it would be difficult for an inexperienced cook, but I did it without much effort! Thanks for the recipe!

Anna Klimenko

14.09.2023

4.5

I wanted to know what size pan you used for the 8 serving cheesecake?