Tasty Cheesecake

Today I propose to cook the most delicate, light, airy curd cheesecake on a spicy, fragrant carrot base. The combination of moist carrot cake with nuts and curd layer with citrus notes is just perfect! Cheesecake recipe based on cottage cheese, without cream cheese and heavy cream. Simple and very tasty!

Ingredients

• For carrot cake:
• Carrots (grated on a fine grater and squeezed out of juice) - 110-120 g
• Walnuts (roasted, lightly chopped) - 50 g
• Orange (zest) - 1 pc.
• Egg - 1 pc.
• Vegetable oil - 35 g
• Sugar - 50 g
• Flour - 80 g
• Ground spices (a mixture of cinnamon, cloves, nutmeg and cardamom) - ½ teaspoon
• Salt - 1 g (1 pinch)
• Soda - ¼ teaspoon
• Baking powder - ¼ teaspoon
• For the curd layer:
• Cottage cheese (I have a pasty, fat content of 5%) - 400 g
• Egg white - 2 pcs.
• Yolks - 3 pcs.
• Sour cream with a fat content of 20% - 50 g
• Milk 2.5% - 160 g
• Sugar - 90 g
• Corn starch - 30 g
• Orange juice - 20 g
• Salt - 1 pinch

Directions

1. Let's start with carrot cake.
2. All liquid ingredients must be at room temperature!
3. I combine the sifted flour with baking powder, soda, salt and ground spices. I mix and set aside.
4. I remove the zest from an orange with a fine grater (only the brightest part).
5. I combine sugar with orange zest and grind.
6. Then add the egg and beat well for 2-3 minutes.
7. The mass will turn white and increase slightly.
8. I add vegetable oil and continue beating.
9. Then I add dry ingredients and just mix everything.
10. And at the very end - carrots, grated on a fine grater, without juice. And walnuts - roasted and chopped. I mix everything gently.
11. I bake in a detachable ring shape with a diameter of 19 cm. I covered the bottom with foil, smeared the sides with vegetable oil.
12. I spread the dough, level it.
13. I bake in an oven preheated to 170 degrees for 30 minutes, until a dry toothpick.
14. Remove from the mold and let cool completely on a wire rack.
15. Products for the curd layer.
16. All liquid ingredients should be at room temperature.
17. I beat the whites with a pinch of salt and half of the sugar (45 g) until white, to “medium” peaks. While I leave.
18. Cottage cheese (pasty, 5%) can be rubbed through a sieve or pierced with an immersion blender for a more uniform consistency. To make it easier to kill, you can add a little milk from the total.
19. Curd mass should be homogeneous, without lumps. While I leave.
20. Beat the yolks with the remaining sugar until white and fluffy. I add sour cream (20% fat) and milk (2.5% fat). I mix everything.
21. Then starch, orange juice, and mix again. Or beat at low speed. (You can add vanilla.)
22. I also add cottage cheese in parts.
23. And at the very end, with gentle movements, so as not to disturb the splendor, whipped squirrels.
24. The mass will turn out lush, light and quite liquid.
25. At the cooled cake, I trim the top, cutting off the "cap".
26. I collect the cheesecake in a detachable ring form (diameter 18.5-19 cm). The bottom was lined with foil.
27. I put the cake in the form with the cut up.
28. I pour curd on top. You can hit the mold on the table several times to release the largest air bubbles.
29. I bake cottage cheese cheesecake in the oven with steam! To do this, I put a container with boiling water on the bottom of the oven.
30. I send the cheesecake to the oven, preheated to 150 degrees, for 1 hour. Make sure the cheesecake does not rise too much, otherwise reduce the temperature.
31. After the time has passed, I leave the cheesecake in the oven with the door ajar until it cools completely.
32. Then I cover the curd cheesecake with a film and put it in the refrigerator - for 3-4 hours, but better at night!
33. Removing the cheesecake from the mold
34. Cottage cheesecake on a carrot-nut base decorate as desired.
35. For the autumn season, with a cup of hot tea or fragrant coffee, a piece of such a cheesecake is bliss! :)