Curd cake
8 servings
60 minutes
Cheesecake is an exquisite dessert of British cuisine that combines the tenderness of cottage cheese with subtle notes of vanilla and cinnamon. Its base of shortbread cookies and butter adds a pleasant crunch that contrasts with the velvety texture of the cheese mixture. Historically, cheesecakes appeared in Europe during the Middle Ages, and the British version is characterized by a rich creamy flavor. This dessert is perfect for both morning tea and evening coffee. Baked in a water bath, it becomes extraordinarily airy while retaining its juiciness. After cooling, it achieves the ideal density, revealing deep flavor nuances. Cheesecake can be decorated with fresh berries or caramel to highlight its harmonious sweetness.
1
Crush the sand cookies into fine crumbs, add cinnamon, melted butter, and mix. Line a baking tray with parchment paper, add the resulting crumbs, shape the pie base with edges, and press down well.
- Butter: 70 g
- Ground cinnamon: 1 teaspoon
- Shortbread: 200 g
2
Place the cottage cheese in a deep bowl and whisk in the cream while continuously stirring, then add 1 egg, sugar, salt, and vanilla. Pour the resulting liquid mixture into the pie crust.
- Soft cottage cheese: 500 g
- Cream 33%: 100 ml
- Chicken egg: 1 piece
- Cane sugar: 150 g
- Sea salt: pinch
- Vanilla pod: 1 piece
3
Preheat the oven to 180 degrees. Place the pie dish in a deep baking tray with water. Bake the pie in a water bath for 60 minutes. Leave the finished pie in the turned-off oven to cool completely, then transfer to the refrigerator for a few hours.