Strawberry cheesecake with cottage cheese
Description
Homemade baked goods for tea. Using a water bath is not mandatory, but without it, there's a high risk the cheesecake will crack. It's better to use a baking pan with high sides, but if you don't have one, you can extend the sides with parchment paper. The cottage cheese cheesecake will taste even better after sitting for 2-3 days. Remember to serve it cooled or slightly warm.
Instructions
- 1
Step 1
1. To make the sponge cake, beat 2 eggs with a pinch of salt. Start at low speed, then increase to high speed.
- 2
Step 2
2. When the mixture begins to thicken, add the sugar without turning off the mixer.
- 3
Step 3
3. Sift the flour into the bowl in two batches, gently incorporating it with a whisk or spoon.
- 4
Step 4
4. Pour the batter into a springform pan lined with parchment paper. Bake in the oven at 180 degrees for 15 minutes.
- 5
Step 5
5. Place all the ingredients for the cottage cheese filling into the blender bowl, except for the eggs. Beat for a long time and thoroughly until creamy.
- 6
Step 6
6. Add the eggs to the cream, mix at low speed for 20–30 seconds. Then pour the entire mixture onto the cooled biscuit in the baking pan.
- 7
Step 7
7. Bake the cheesecake in a water bath. Therefore, wrap the baking pan with film from a roasting bag to prevent water from getting into the cake, and place it in a container with water, so that the water reaches halfway up the height of the cheesecake. Put everything in the oven and bake for 1 hour and 40-50 minutes at 160 degrees.
- 8
Step 8
8. The center of the baked cheesecake should be "set" but not liquid. Detach it from the edges of the pan and let it cool for 3–4 hours. Slice the strawberries and arrange them on the cheesecake. Prepare the jelly according to the package instructions, and when it has cooled and begins to set, pour it over the strawberries.
- 9
Step 9
9. The cake can be served 2-3 hours after it has chilled in the refrigerator. Here's the beauty we've got!