Ingredients for "Cheesecake that always works": Cookies ("Whipped Milk" or the like) - 400 g Butter - 150 g Cottage cheese (not less than 15% fat content) - 800 g Cream (20% fat content) - 120 g Sugar (2 tbsp.) - 200 g Egg of chicken - 3 pieces Vanilla sugar - 1 pack. Vanillin (to taste) Raspberry (can be replaced with any other berries or fruits) - 400 g Sour cream (20% fat content) - 250 g Chop the cookies into a crumb.
We melted the butter in a microwave oven. I took this process 45 seconds (at a power of 800 watts).
While the oil cools down, we cover the bottom of the mold with parchment paper. I do not cover the removable part of the form with parchment, the sides never stick and do not stick, I just walk the knife between the form and the base, just in case, and then easily remove the shape. I advise you not to cut off the edges of parchment paper, then it will be easier to move the finished cheesecake to a serving dish.
Pour the melted butter into a container with cookies and mix the ingredients carefully.
We mass the mass in a split form. The thickness of the bottom of the cheesecake is slightly more than 10 mm, the sides - about 5-7 mm. Turn the oven on 170 degrees (I turn on the two-side heating). Send the base for the cheesecake in the fridge and go to the most delicious - to the filling.
Ideally, the cottage cheese should not be granular, then it will be easier for him to "pretend" necessary for making cheesecake cream-chizom. It is not necessary to use for this dish a low-fat cottage cheese, it always contains small grains, to get rid of which even a sieve will not help. Also, I do not recommend using cottage cheese, in any case, the one that came across to me, behaved unpredictably and spoiled the taste of cheesecake with its frank "curdiness." We rub cottage cheese through a sieve or "rub" with a blender before changing its texture into a homogeneous, almost creamy. Using a blender, this takes about 4 minutes.
We begin the transformation of cottage cheese into a kind of cream-chicha - we add cream and again "grind" the blender before the acquisition of a mass of glossy and delicate texture.
Add in the resulting mass of 3 eggs, 200 grams of sugar and a package of vanilla sugar (I have in the package - 10 grams). Again, "grind" all the ingredients with a blender, trying to avoid excessive saturation of the curd mass with air - move the blender inside the mass, as little as possible removing it to the surface.
We remove from the refrigerator the basis for cheesecake and evenly fill it with cottage cheese mass. After carrying out the above manipulations, I know that you need to knock the form on the table to rid the cheesecake of excess air. I do not understand the mechanism of this action and I do not know if it really helps, but I repeat this technique every time.
We send the cheesecake to the oven heated to 170 degrees and leave it alone for 50 minutes. This is your personal time. Cheesecake is quite predictable behaves for 50 minutes - it does not spread, does not rise, does not burn. Open the oven during its baking I do not recommend.
We beat the sour cream with 2 tbsp. l. sugar and vanilla until homogeneous.
After 50 minutes, remove the cheesecake from the oven. You will notice that the mass is substantially condensed. Increase oven temperature to 200 degrees. Pour sour cream over curd cheese, if necessary, lightly "smooth" with a spoon. We send the cheesecake to the oven heated to 200 degrees for 7 minutes. After 7 minutes we take the cheesecake from the oven, decorate the berries and send it to the refrigerator for the whole night.
Cookies ("Whipped Milk" or the like) - 400 g
Butter - 150 g
Cottage cheese (not less than 15% fat content) - 800 g
Cream (20% fat content) - 120 g
Sugar (2 tbsp.) - 200 g
Egg of chicken - 3 pieces
Vanilla sugar - 1 pack.
Vanillin (to taste)
Raspberry (can be replaced with any other berries or fruits) - 400 g
Sour cream (20% fat content) - 250 g
Chop the cookies into a crumb.
We melted the butter in a microwave oven. I took this process 45 seconds (at a power of 800 watts).
While the oil cools down, we cover the bottom of the mold with parchment paper. I do not cover the removable part of the form with parchment, the sides never stick and do not stick, I just walk the knife between the form and the base, just in case, and then easily remove the shape. I advise you not to cut off the edges of parchment paper, then it will be easier to move the finished cheesecake to a serving dish.
Pour the melted butter into a container with cookies and mix the ingredients carefully.
We mass the mass in a split form. The thickness of the bottom of the cheesecake is slightly more than 10 mm, the sides - about 5-7 mm.
Turn the oven on 170 degrees (I turn on the two-side heating).
Send the base for the cheesecake in the fridge and go to the most delicious - to the filling.
Ideally, the cottage cheese should not be granular, then it will be easier for him to "pretend" necessary for making cheesecake cream-chizom. It is not necessary to use for this dish a low-fat cottage cheese, it always contains small grains, to get rid of which even a sieve will not help. Also, I do not recommend using cottage cheese, in any case, the one that came across to me, behaved unpredictably and spoiled the taste of cheesecake with its frank "curdiness."
We rub cottage cheese through a sieve or "rub" with a blender before changing its texture into a homogeneous, almost creamy. Using a blender, this takes about 4 minutes.
We begin the transformation of cottage cheese into a kind of cream-chicha - we add cream and again "grind" the blender before the acquisition of a mass of glossy and delicate texture.
Add in the resulting mass of 3 eggs, 200 grams of sugar and a package of vanilla sugar (I have in the package - 10 grams). Again, "grind" all the ingredients with a blender, trying to avoid excessive saturation of the curd mass with air - move the blender inside the mass, as little as possible removing it to the surface.
We remove from the refrigerator the basis for cheesecake and evenly fill it with cottage cheese mass. After carrying out the above manipulations, I know that you need to knock the form on the table to rid the cheesecake of excess air. I do not understand the mechanism of this action and I do not know if it really helps, but I repeat this technique every time.
We send the cheesecake to the oven heated to 170 degrees and leave it alone for 50 minutes.
This is your personal time. Cheesecake is quite predictable behaves for 50 minutes - it does not spread, does not rise, does not burn. Open the oven during its baking I do not recommend.
We beat the sour cream with 2 tbsp. l. sugar and vanilla until homogeneous.
After 50 minutes, remove the cheesecake from the oven. You will notice that the mass is substantially condensed.
Increase oven temperature to 200 degrees.
Pour sour cream over curd cheese, if necessary, lightly "smooth" with a spoon.
We send the cheesecake to the oven heated to 200 degrees for 7 minutes.
After 7 minutes we take the cheesecake from the oven, decorate the berries and send it to the refrigerator for the whole night.
Here he is - our cheesecake.