Cottage Cheese Cheesecake with Pastry
Description
For cheesecake, full‑fat cottage cheese is best, and if the cottage cheese is low‑fat, you can add 30–50 g of butter to the cheese mixture. The baking process needs to be monitored. If a light golden crust appears, lower the temperature. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl, add flour, 3 spoons of sugar, and butter. Mix everything until you get a crumbly dough.
- 3
Step 3
Transfer the dough into the pan, spread it over the bottom, and press it down slightly.
- 4
Step 4
We prepare the cottage cheese mixture. In a bowl we add eggs, salt and a spoon of sugar. Beat everything until frothy.
- 5
Step 5
Next, add the cottage cheese and 150 g of boiled condensed milk.
- 6
Step 6
Blend with a blender until smooth.
- 7
Step 7
We pour the cottage cheese mixture onto the layer of dough crumbs and place it in the preheated oven for 40–45 minutes.
- 8
Step 8
Bake for the first 20 minutes at 190 °C, then lower the temperature to 160 °C and bake for another 20–25 minutes. Next, turn off the oven and let the cheesecake stay in the warmth for an additional 5–7 minutes. Cool in the pan, then transfer to a serving plate.
- 9
Step 9
For the glaze, add cream, sour cream, or natural yogurt to the condensed milk. The cooked condensed milk should become fluid and less sweet. Then, you can pour the glaze over the entire cheesecake, or cut the finished cheesecake into pieces, arrange them on individual plates, and drizzle each piece separately.
- 10
Step 10
Cottage cheese cheesecake with condensed milk is ready.