Honey cheesecake
Description
Homemade baked goods for tea. To prevent cracking, cool the cheesecake in stages: first in the oven, then at room temperature, and keep it in the refrigerator for about three hours, at least. Then the creamy structure of the cheesecake will fully develop.
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Pulse the sugar cookies in a blender until they turn into a very fine crumb.
- 2
Step 2
Melt the butter and honey in the microwave until liquid. Continuing to work in pulse mode, gradually pour in the melted butter and honey.
- 3
Step 3
Place the mixture into a removable mold and press it down well. It’s convenient to do this with the bottom of a glass. You can put the mold with the base in the refrigerator.
- 4
Step 4
Blend the cottage cheese in a blender until smooth, adding sour cream, honey, starch, and eggs.
- 5
Step 5
Pour the cottage cheese mixture onto the cookie base. Gently tap the mold against the table a couple of times to release any excess air.
- 6
Step 6
Bake the cheesecake for about an hour. The edges should set and become slightly browned, while the center should remain a bit wobbly. I have a gas oven, which I'm just getting used to, so I overbaked it a little, but the toasted edges are very tasty!
- 7
Step 7
Cool the cheesecake step by step and let it rest in the refrigerator. When serving, drizzle with cranberry or lingonberry sauce or jam.