Tender Cheesecake
Baking and Desserts • Russian
Description
I do not recommend replacing 9% cottage cheese with cottage cheese mass or low-fat cottage cheese — it loses its fluffiness. And of course, let your imagination run wild. You can add lemon and lime zest, pineapples, bananas, tangerines, oranges (I list what I have tried), etc., and each time it will be special! Experiment!!! For baking, I use a springform pan.
Ingredients
- Chicken Egg 4 pieces
- Butter 5 oz
- Fructose to taste
- Baking Powder 2 teaspoons
- Vanillin 1 teaspoon
- Cottage cheese 20 oz
- Wheat Flour 1 cup
Step-by-Step Guide
Step 1
For the dough, add baking powder and 1.5 tablespoons of fructose to the flour.
Step 2
To the resulting mixture, add 1 egg yolk and finely chopped butter.
Step 3
Mix thoroughly by hand. Add 1 tablespoon of water. Knead the dough. It should become shiny and elastic.
Step 4
Place the resulting dough in the refrigerator for 20–30 minutes.
Step 5
For the filling, separate the yolks from the whites.
Step 6
Beat the yolks with 3 tablespoons of fructose (you can adjust to taste) and vanillin.
Step 7
Add the cottage cheese to the yolk mixture and beat with a mixer on low or medium speed until smooth.
Step 8
Whip the egg whites until thick and airy foam (about 2–3 minutes).
Step 9
Add the whipped egg whites to the yolk-cottage cheese mixture.
Step 10
!!!Gently!!!! slowly!!! mix with a SPOON!!! (this is very important, otherwise the cheesecake will not turn out tender and airy).
Step 11
Spread the dough, forming the edges. Add the filling. Preheat the oven to 355°F and place our cheesecake in for 30–40 minutes. The filling will rise and a golden crust will form on top.
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