Cheesecake with Mascarpone and Cottage Cheese
Baking and Desserts • European
Description
You can add cocoa, cinnamon, chocolate to the cookie base — whatever you like! After baking, the center of the cheesecake may wobble slightly, which is normal; it will set a bit later.
Ingredients
- Cottage cheese 5 oz
- Mascarpone Cheese Unagrande 10 oz
- Farm fresh eggs 2 pieces
- Sugar 5 oz
- Vanilla salt 0 oz
- "Jubilee Cookies" 10 oz
- Butter 5 oz
- Sour Cream 5 oz
- Dried Apricots 7 pieces
Step-by-Step Guide
Step 1
Crush the cookies together with the butter into a uniform mass. Spread it on the bottom of a 24 cm springform pan. Create small edges on the sides. Press it down firmly with your hands, smoothing the surface. Place the pan in the refrigerator while preparing the filling.
Step 2
In a separate bowl, beat the mascarpone cheese and sour cream with a mixer. Add the eggs. Then gradually add the sugar and vanilla.
Step 3
Wrap the bottom of the pan with 2 layers of foil. Place it in a deep baking tray. Pour the cheese (cottage cheese) mixture into the pan and place it in a preheated oven at 340°F. Pour boiling water into the baking tray and bake for 1 hour 15 minutes.
Step 4
Turn off the oven, slightly open the door, and let the cheesecake cool for 15 minutes.
Step 5
Then refrigerate it overnight. Optionally, decorate the cheesecake with fresh berries or something else to your taste (I used dried apricots).
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