Shortcrust pastry cheesecake base
Description
Homemade baked goods with tea. A delicious cheesecake is easy to make at home too, treating your family to an appetizing dessert. It is served chilled with hot drinks. Keep in mind that when the cheesecake is still warm the filling hasn’t fully set yet, so it may run when sliced. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the indicated ingredients.
- 2
Step 2
Melt the butter in a deep container over a double boiler or in the microwave, but do not bring it to a boil. Beat in a chicken egg, add 2 tbsp sugar and salt, and whisk everything with a whisk or a fork.
- 3
Step 3
Add the wheat flour and knead into a stiff shortcrust pastry. Cover with cling film (plastic wrap) and refrigerate for 20 minutes.
- 4
Step 4
Put the cottage cheese and sour cream of any fat content into a deep container. Add the remaining sugar there as well, the lemon zest, and beat in the egg white—you do not need to add the yolk. Blend everything with an immersion blender until smooth so there are no lumps of cottage cheese.
- 5
Step 5
Preheat the oven to 220 degrees. Spread the shortcrust pastry evenly in the tin, pressing it well up the sides. Bake the cheesecake base for 10–12 minutes in the oven. If it puffs up, prick it with a wooden skewer to release the air from underneath. The tin is 22 cm in diameter.
- 6
Step 6
Pour the filling into the centre of the shortcrust base and bake the cheesecake for a further 30–40 minutes, reducing the oven temperature to 180°C.
- 7
Step 7
The finished cheesecake should turn golden brown, and the crust should bake through. Do not pour the filling onto raw dough — it will not bake through! Leave the cheesecake to cool in the oven; it will shrink slightly, then move it to the refrigerator for about 2 hours.
- 8
Step 8
When serving, cut into pieces.