Basque cheesecake with cottage cheese
8 servings
60 minutes
Rodion Plakhotin, chef of the Linbistro restaurant, shared the recipe with us.
1
Prepare all the ingredients.
2
Pour cream into the mixer bowl, add eggs, cottage cheese, sugar, and a mixture of vanilla sugar, flour, and starch.
- Cream 33%: 250 ml
- Chicken egg: 9 pieces
- Low-fat cottage cheese: 200 g
- Sugar: 250 g
- Vanilla sugar: 15 g
- Wheat flour: 15 g
- Cornstarch: 10 g
3
The mixture should be kneaded without beating. Therefore, attach the paddle to the mixer and set it to a slow speed. Knead the mixture for 4-5 minutes until the sugar dissolves and the mixture becomes somewhat homogeneous.
4
Add cream cheese in parts, mixing each portion for 2-3 minutes.
- Cremette cheese: 1 kg
5
Add all the cheese and mix the cottage cheese dough for 40 minutes at the lowest speed. Periodically stop the mixer and manually stir the dough from the bottom with a silicone spatula, as the attachment does not reach there well. As a result, the mixture should become completely smooth, tender, and thick.
6
Line a 24 cm diameter mold with parchment. Carefully transfer the dough into the mold, smooth it out, and tap the bottom on the table to release air and make the mixture more uniform.
7
Place the pie in a preheated oven at 200 degrees for 10 minutes. Reduce the temperature to 180 degrees and bake the pie for another 30 minutes.
8
Let the baked pie cool and refrigerate for 12 hours to set.
9
Heat the knife over the fire and cut the pie — then the slices will be perfect. Wipe the knife after each cut and heat it again.
10
Slice the pie onto plates, drizzle with blueberry jam, and serve.
- Blueberry jam: to taste