Cheesecake from Cottage Cheese

Cottage cheese cheesecake is our answer to culinary snobs who believe that such a cake can only be made with crême. This is not true at all! Our cheesecake turns out to be very tender and no less tasty than its “cheese” counterpart. Just remember that for cooking, you should choose natural dry cottage cheese of the correct fat content without any herbal additives. The quality of sour cream should also be at its best. Then the filling of the cheesecake with cottage cheese is guaranteed to acquire the correct consistency, thanks to which, as expected, it will simply melt in your mouth!

Ingredients

• butter - 150 g
• dry sweet cookies - 350 g
• cottage cheese with a fat content of 18% - 350 g
• eggs - 3 pcs.
• fine sugar - 300 g
• sour cream with a fat content of 30% - 400 g
• vanilla extract - 1 tsp

Directions

1. Prepare a curd cheesecake base. Cut the butter into cubes, place in a small saucepan and melt, stirring occasionally. Let cool slightly.
2. Place the cookies in a food processor or blender and grind into crumbs. Stir in 4 tbsp. l. Sahara. Add melted butter. Stir again.
3. Put the resulting mixture in a tall mold with a diameter of 24 cm and tamp it tightly and evenly (it is convenient to do this with the bottom of the glass). Place the curd cheesecake base in the refrigerator for 30 minutes.
4. Prepare the cheesecake filling. Rub the curd twice through a fine sieve into a bowl. You can additionally punch it with a blender at low speed so that it becomes tender and gets a uniform consistency.
5. Whisk eggs with 200 g sugar (do not beat!). Add cottage cheese and vanilla extract. Pour the mixture over the chilled cheesecake base. Heat the oven to 180 ° C. Put the form with the future cheesecake on a baking sheet and bake for 5 minutes. Then turn the heat down to 140 ° C. Bake for another 50-55 minutes.
6. Mix the remaining sugar with sour cream. Pull the baking sheet with the almost finished cheesecake out of the cottage cheese very carefully. Pour the mixture over the cake. Bake for 5 minutes and turn off the oven. Leave the finished cheesecake inside until it cools completely. Then, without removing from the mold, place his refrigerator for at least 6 hours, or better - overnight.