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Cheesecake with cottage cheese

I met this cozy and very fast cheesecake a couple of weeks ago — since then I have baked it four times already!

I was struck by the simplicity of the recipe, which was not even necessary to write down — it is easily remembered by ear.

Later it turned out that this recipe was transferred to some of my girlfriends from family notebooks with Soviet recipes.

Cooking takes 10 minutes, and baking time depends on the baking dish: the larger the area, the thinner the cheesecake will be and the faster it will bake. Cheesecake You can cook in different forms and even just on the baking sheet.

I like to do it in the coring baking dish.

For the test:

  • 200 g butter
  • 2 1/4 cup flour
  • ½ cup of sugar

For filling:

  • 400 g of cottage cheese (5-9% fat)
  • 3 eggs
  • ½ cup of sugar
  • 1 bag of vanilla sugar (10 g)

What to do:
Heat the oven to 200 degrees.

Beat curd with eggs, sugar and vanilla sugar.

Remove the oil from the refrigerator and grate it on a coarse grater.

Put the butter in a large bowl, add sugar and flour and rub the flour and sugar into the butter.

It should make a dry, crumbly dough, as for a cake with sprinkling.

In the form of pour ¾ dough, then lay out cottage cheese sprinkle with the remaining dough.

Bake the cheesecake in the middle of the oven for about 1 hour.

Ready cheesecake Remove from the oven, cool in the form and shift to a dish.

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:


From the curd can make a lot of semi-finished products, put in the freezer and use as needed. Cheesecakes are in great demand in our family..

See below.

Breton pie

The recipe was brought to me by a friend from a trip to the south of France.

She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.

See below.

Blueberry Muffins

The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries. Then.

See below.

Fig cake

There are such recipes, from which it becomes tasty at the first reading.

Here, for example: «Cut figs into large slices, put in shape.

See below.

Apricot pie

His dry crumbly dough holds the tender flesh perfectly and soaks with fruit juices just enough to become fragrant and slightly moist.

See below.

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