Tender raspberry cheesecake with a crunchy crust
Description
The recipe won't take much time. Cheesecake can rightfully be called the most delicate cottage cheese pie, especially if you prepare the cottage cheese beforehand (by pressing it through a sieve or blending it). Sour cream makes the cheese mixture more tender, beaten eggs make it fluffy, and raspberries add a special touch. The shortcrust base melts in your mouth, especially when served with tea or coffee. You can decorate this dessert with chocolate glaze, crumbled shortbread, or fresh berries. Serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. Beat soft butter with powdered sugar, egg, and sour cream using a blender until smooth. Neutralize the baking soda with vinegar, add it to the butter mixture, and then sift in the flour.
- 2
Step 2
2. The dough should be slightly firm, so knead it by hand on a work surface. Let the dough rest in the refrigerator for 15 minutes. Line a 20 cm diameter pan with parchment paper.
- 3
Step 3
3. Roll out the dough into a thin circle 30-35 cm in diameter, place it into a pan, and shape the sides. Chill the dough in the refrigerator for 20 minutes.
- 4
Step 4
4. Prepare the filling: beat the eggs with powdered sugar using a mixer, then add sour cream, salt, vanilla sugar (optional), a little flour, and beat again until well combined. Gradually add the cottage cheese in small portions, and finally mix in the raspberries.
- 5
Step 5
5. Mix the mixture with a spatula. Place the cottage cheese filling into the pie crust, smooth the surface, and bake in a preheated oven at 180 degrees for 1 hour.