Cheesecake with homemade cream cheese

Many of us love this cake very much, but it is not always possible to cook it at home. One reason is that cream cheese, which is needed to make cheesecake, is expensive. But I found for myself a not very complicated and inexpensive recipe for homemade cream cheese cheesecake.

Ingredients

• For test:
• Dry cookies - 250 g
• Butter - 100 g
• Egg - 1 pc.
• For filling:
• Cream cheese (homemade) - 450 g
• Sugar - 1 cup
• Eggs - 4 pcs.
• Sour cream - 400 ml
• Vanillin - 1 sachet
• For homemade cream cheese:
• Kefir - 0.5 l
• Ryazhenka - 0.5 l
• Sour cream - 0.3 l
• Apple cider or wine vinegar - 1 tbsp. a spoon
• Salt - 2 pinches

Directions

1. Mix sour cream, fermented baked milk and kefir in a saucepan, add salt and vinegar, mix well until a homogeneous mass is formed.
2. We take a colander or a sieve, put it on a large container into which the whey will drain. We cover the colander with a dense clean cloth, pour our mass onto the cloth and leave it for a couple of hours at room temperature.
3. Two hours later, when the mass began to thicken slightly, we wrap the fabric and send our future cheese to the refrigerator for a day.
4. After a day, we take the cheese out of the colander, transfer it to a clean container.
5. Everything, delicious and tender cream cheese is ready. Now you can start making the cake.
6. Grind cookies in a blender to crumbs.
7. Add butter and egg to this crumb, knead the dough.
8. In the form for the cake, we form the bottom and sides of the dough. It is better to take a detachable form, it is more convenient to pull out the finished cake from it. Now we send our dough in the form to the refrigerator.
9. In the meantime, let's prepare the filling.
10. Beat cream cheese with a blender and gradually add sugar.
11. Then we drive in all the eggs one at a time, add vanilla and lastly - sour cream.
12. When the filling is ready, we take out the form with the dough from the refrigerator, pour the filling into it.
13. We send it to the oven preheated to 180 degrees for about 40 minutes.
14. After 40 minutes, turn off the oven, but do not get the cake out of it, leave it to cool there for another hour so that it bakes well.
15. Then we take the cake out of the oven, let it cool completely and send it to the refrigerator for at least 4 hours. Ideally at night.
16. In the morning we take our cake out of the refrigerator. Now you can gently pull it out of the mold. Decorate as you wish and serve.
17. Of course, the preparation of this cake is quite labor-intensive and takes a lot of time, but believe me, it's worth it. The cake is very soft and delicious.
18. Enjoy your meal!