Cheesecake with Mousse 'Angel's Tears'

Baking and Desserts • Russian

Time 1 hour

Ingredients 10

Servings 12

Description

The photo features 200 grams of cottage cheese and 3 eggs. 'Angel's Tears' is a poetic name for this dessert, which comes from the golden droplets that appear on the surface of the meringue after baking, resembling tears. To ensure the egg whites whip up better, they should be chilled before beating. To add a decorative touch to the dessert, simply drag a fork across the top layer of egg whites, creating continuous wavy lines from one end to the other across the entire surface. The cake can also be baked in a springform pan, giving it a cake-like appearance, but for this, it is necessary to reduce the quantity of all ingredients by half.

Ingredients

Butter 5 oz
Sugar 1½ glasses
Sour Cream 5 oz
Vinegar essence ½ spoons
Wheat Flour 2 glasses
Activated Baking Soda ½ spoons
Chicken Egg 4 pieces
Vanillin to taste
Cottage cheese 20 oz
Salt a pinch

Step-by-Step Guide

Step 1

Melt the butter for the base and let it cool slightly, or use softened butter, and place it in a bowl.

Step 2

Pour in 100 grams of sugar, add a pinch of salt, and place 100 grams of sour cream.

Step 3

Dissolve the baking soda in vinegar and add it to the dough; you can also use baking powder (1 teaspoon) instead.

Step 4

Add 2 cups of flour and knead the dough. It will turn out quite elastic.

Step 5

Line a large baking sheet with parchment paper, then roll out the dough on it to a thickness of about 7 mm.

Step 6

Place the baking tray in the oven at medium heat and bake for 20 minutes, or until the crust turns golden brown. 355°F!

Step 7

For the filling, place the cottage cheese in a bowl and mash it with a fork.

Step 8

Add 100 grams of sugar (0.5 cup) and vanilla, and mix everything thoroughly.

Step 9

Carefully separate the egg whites from the yolks, and add the yolks to the cheese mixture.

Step 10

Mix everything gently. The smoother the cottage cheese and the fewer lumps it has, the tastier the filling will be.

Step 11

For the cream, beat 5 egg whites with a mixer until stiff peaks form, adding a pinch of citric acid (literally on the tip of a knife) for better whipping.

Step 12

While continuing to beat, gradually add 100 grams of sugar to the egg whites. This will result in a thick, homogeneous egg white mixture.

Step 13

After you take the cake out of the oven, immediately spread the cottage cheese filling on top, gently distributing it over the entire surface of the pie. Then return it to the oven for 10-15 minutes to allow the cheese to set.

Step 14

Spread the protein cream over the cottage cheese, carefully distributing it evenly across the entire surface.

Step 15

Place the pie in the oven at medium heat for 10–15 minutes, until the egg whites begin to lightly brown.