Cottage Cheesecake with Strawberries

Cakes 351 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Cottage Cheesecake with Strawberries
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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An incredibly delicious creamy texture combined with a delicate biscuit and the aroma of fresh strawberries creates a simply divine taste. The cooking process is laborious, but this cake is worth it.

Ingredients

Directions

  1. Let's prepare the basis for our cheesecake, namely a sponge cake for 2 eggs. Add a small pinch of salt to the eggs and start beating with a mixer, first at low speeds, then gradually increase them.
  2. When the eggs are beaten to a dense foamy mass, add sugar one spoon at a time, without stopping beating. Beat the mass until a dense glossy state and until the volume increases by 3-4 times.
  3. Sift the flour into the beaten egg-sugar mass and gently fold it in with a spatula, whisk or spoon.
  4. We cover a detachable form with a diameter of 24 cm with baking paper, pour the biscuit dough into it, level it and put it in the oven, heated to 180 degrees, for about 15 minutes. We check readiness with a wooden stick - it should be dry.
  5. We take out the finished biscuit from the oven and let it cool completely right in the form.
  6. During this time, prepare the curd mass for the soufflé. Using a blender or food processor with sharp knives, mix all the ingredients except the eggs. Mix for a long time until the mass is pasty, smooth and homogeneous.
  7. Add eggs and mix at low speed for 20-30 seconds.
  8. Assemble and bake cheesecake. I have a detachable form and there is a possibility that the curd filling will flow out of the cracks. Therefore, I wrapped my shape with a refractory film (a cut sleeve for baking), and I also increased the height of the sides with baking paper.
  9. Pour the curd mass onto the biscuit in the prepared form. We put the form with the future cheesecake in a form of a larger diameter, after pouring hot water into it, taking into account that the water reaches half of the form with the cheesecake.
  10. We put in a preheated oven. The curd cheesecake will be baked at 160 degrees for about 1 hour 40 minutes. or 1 hour 50 minutes. The center of the cheesecake should be mobile, but not runny. If the cake is shaken a little, the center sways.
  11. We take out the finished cottage cheese cake from the oven. Remove the cheesecake pan from the water mold. To prevent the cheesecake from cracking during cooling, we separate it from the side walls of the mold with a knife. Let cool for 3-4 hours and you can already eat or additionally decorate with fresh strawberries filled with jelly.
  12. We cut the strawberries into slices and lay them on top of the curd soufflé according to the principle of laying tiles or to your taste. Prepare the jelly according to the instructions on the package. When the jelly is almost cool and begins to thicken, pour it over the strawberries.
  13. We put the cottage cheese cheesecake with strawberries in the refrigerator for at least 2 hours, and preferably overnight, so that the jelly freezes well and the cottage cheese soufflé stabilizes.
  14. I must say that this cottage cheese cheesecake with strawberries on the second and third days is much tastier than on the first day.
  15. I assure you, you will become a real fan and admirer of this curd cake!

Cottage Cheesecake with Strawberries



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

An incredibly delicious creamy texture combined with a delicate biscuit and the aroma of fresh strawberries creates a simply divine taste. The cooking process is laborious, but this cake is worth it.

Ingredients

Directions

  1. Let's prepare the basis for our cheesecake, namely a sponge cake for 2 eggs. Add a small pinch of salt to the eggs and start beating with a mixer, first at low speeds, then gradually increase them.
  2. When the eggs are beaten to a dense foamy mass, add sugar one spoon at a time, without stopping beating. Beat the mass until a dense glossy state and until the volume increases by 3-4 times.
  3. Sift the flour into the beaten egg-sugar mass and gently fold it in with a spatula, whisk or spoon.
  4. We cover a detachable form with a diameter of 24 cm with baking paper, pour the biscuit dough into it, level it and put it in the oven, heated to 180 degrees, for about 15 minutes. We check readiness with a wooden stick - it should be dry.
  5. We take out the finished biscuit from the oven and let it cool completely right in the form.
  6. During this time, prepare the curd mass for the soufflé. Using a blender or food processor with sharp knives, mix all the ingredients except the eggs. Mix for a long time until the mass is pasty, smooth and homogeneous.
  7. Add eggs and mix at low speed for 20-30 seconds.
  8. Assemble and bake cheesecake. I have a detachable form and there is a possibility that the curd filling will flow out of the cracks. Therefore, I wrapped my shape with a refractory film (a cut sleeve for baking), and I also increased the height of the sides with baking paper.
  9. Pour the curd mass onto the biscuit in the prepared form. We put the form with the future cheesecake in a form of a larger diameter, after pouring hot water into it, taking into account that the water reaches half of the form with the cheesecake.
  10. We put in a preheated oven. The curd cheesecake will be baked at 160 degrees for about 1 hour 40 minutes. or 1 hour 50 minutes. The center of the cheesecake should be mobile, but not runny. If the cake is shaken a little, the center sways.
  11. We take out the finished cottage cheese cake from the oven. Remove the cheesecake pan from the water mold. To prevent the cheesecake from cracking during cooling, we separate it from the side walls of the mold with a knife. Let cool for 3-4 hours and you can already eat or additionally decorate with fresh strawberries filled with jelly.
  12. We cut the strawberries into slices and lay them on top of the curd soufflé according to the principle of laying tiles or to your taste. Prepare the jelly according to the instructions on the package. When the jelly is almost cool and begins to thicken, pour it over the strawberries.
  13. We put the cottage cheese cheesecake with strawberries in the refrigerator for at least 2 hours, and preferably overnight, so that the jelly freezes well and the cottage cheese soufflé stabilizes.
  14. I must say that this cottage cheese cheesecake with strawberries on the second and third days is much tastier than on the first day.
  15. I assure you, you will become a real fan and admirer of this curd cake!

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