Cheesecake with sponge cake dough
Description
Delicious baked treat for the whole family. During baking, the cottage cheese filling will slightly sink to the bottom, while the sponge dough will rise up—resulting in a lovely round cake resembling a vatrushka. For making a cottage cheese cake with sponge dough, use sour cream of medium fat content (10% is enough for me), and cottage cheese that's not too fatty but not fat-free either—otherwise, it will release too much moisture into the cake. You can add berries or nuts to the cottage cheese filling. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Beat the eggs with sugar for the batter.
- 2
Step 2
You can whisk with a fork or a mixer for about 5 minutes.
- 3
Step 3
Add sour cream, baking soda, flour, and butter, which should be melted (you can do this using a water bath or in the microwave).
- 4
Step 4
Knead the dough. It should be smooth and slightly runny.
- 5
Step 5
Using a mixer, beat the eggs for the cottage cheese filling, sugar, cottage cheese, and semolina.
- 6
Step 6
Until smooth.
- 7
Step 7
Grease the baking dish with butter and lightly dust with flour. First pour in the biscuit batter. Then place the cottage cheese filling in the center.
- 8
Step 8
Optionally, add berries.
- 9
Step 9
Preheat the oven and place the cake into the oven while it's still heating up. Bake for about 30-35 minutes at 180°C.
- 10
Step 10
Let the finished cottage cheese pie with sponge cake base cool down, then serve with tea or coffee along with jam or sour cream.
- 11
Step 11
The baked goods are ready. Serve with tea.