Cheese pancake
Description
Homemade treats for tea. Perhaps the most delicate type of baking is baking with cottage cheese, especially with a creamy cheese filling. The cheesecake from this recipe is no exception—it turns out incredibly tender, moist just right, and very aromatic. Meanwhile, strawberries give it a special berry flavor and create a beautiful contrast with the white cheesecake and chocolate base. You can optionally bake a sponge cake as the base for the cheesecake, but be sure to try it with a chocolate base—you'll love it. The dessert is ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix cocoa with flour, starch, and baking powder. Beat eggs with sugar using a mixer until fluffy and light. Add vegetable oil and mix again.
- 2
Step 2
2. Combine both mixtures, adding the dry ingredients in several batches. Line the baking pan with parchment paper and pour the batter into it. Bake in a preheated oven at 180 degrees for 15-17 minutes.
- 3
Step 3
3. Blend the fatty cottage cheese with sugar and vanilla sugar. Add eggs, sour cream, and mix well. Add starch and mix again.
- 4
Step 4
4. Spread the cottage cheese mixture over the cooled chocolate crust. Place in a preheated oven at 160°C for 40 minutes. Turn off the oven and leave the cheesecake inside for 20 minutes. Then let it cool completely.
- 5
Step 5
5. Pour cold water over the gelatin and leave to soak. Blend the washed and dried strawberries into a puree using a blender.
- 6
Step 6
6. Simmer the strawberries for 5 minutes, stirring constantly, then remove from heat and add sugar. Add the swollen gelatin and dissolve it completely. Pour the cooled jelly over the cooled curd cake.
- 7
Step 7
7. Refrigerate for three hours. Before serving, carefully remove the cheese pancake from the mold.