Curd cheesecake with blackberries

8 servings

120 minutes

Cottage cheese cheesecake with blackberries is an amazing combination of tenderness and refreshing berry tartness. While Thai cuisine is famous for its spicy and aromatic dishes, this dessert brings notes of European pastry tradition into it. A crispy shortcrust base soaked in butter becomes the perfect foundation for a light cottage cheese cream that harmoniously intertwines vanilla sweetness, a hint of lemon tartness, and a velvety texture. The finishing touch is a thick berry mixture of strawberries and blackberries that adds juiciness and rich flavor. This cheesecake is not just a treat but a true work of art that provides a sense of comfort and enjoyment. It is perfect as an independent dessert and pairs wonderfully with a cup of fragrant green tea or fruit compote.

Energy value per serving

• Calories: 440.7
• Proteins: 16.2g
• Fats: 19.2g
• Carbohydrates: 41.5g

Ingredients

• Shortbread: 300 g
• Butter: 130 g
• Sugar: 100 g
• Soft low-fat cottage cheese: 500 g
• Chicken egg: 2 pc
• Salt: pinch
• Natural yoghurt: 150 g
• Lemon: 50 g
• Blackberry: 380 g
• Strawberry: 150 g
• Vanilla sugar: 1 tbsp

Cooking steps

1. Crush the cookies into crumbs. Melt the butter and mix it with the cookies.

   Required ingredients:

   • Shortbread: 300 g
   • Butter: 130 g

2. Place the crumbs in a greased removable mold and press them down firmly with a spoon or the bottom of a glass, then put it in the refrigerator.

   Required ingredients:

   • Butter: 130 g

3. Remove the zest from half a lemon. Squeeze juice from half of the lemon. Blend the cottage cheese until smooth.

   Required ingredients:

   • Lemon: 50 g
   • Soft low-fat cottage cheese: 500 g

4. Place the cottage cheese in a large bowl, add sugar, yogurt, a pinch of salt, and vanilla sugar. Mix the cottage cheese mixture with a mixer until smooth. Add lemon zest, pour in lemon juice, and mix again.

   Required ingredients:

   • Sugar: 100 g
   • Natural yoghurt: 150 g
   • Salt:  pinch
   • Vanilla sugar: 1 tablespoon
   • Lemon: 50 g

5. Add 2 eggs one by one, mixing the mass well with a whisk each time.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Chicken egg: 2 pieces

6. Pour the resulting cottage cheese cream into a form with a shortcrust base. Smooth the surface with a spatula or spoon.

7. Bake the cottage cheese pie in a water bath. For this, pour boiling water into a large deep baking tray. Place the pie mold in the tray with boiling water.

8. Bake for 1 hour at 160–170 degrees. Remove the finished pie from the oven, cool it, then place it in the refrigerator for 4 hours.

9. Blend strawberries and half of the blackberries until smooth. Spread it on the pie, distributing well over the surface. Decorate the cheesecake with the remaining blackberries.

   Required ingredients:

   • Strawberry: 150 g
   • Blackberry: 380 g
   • Blackberry: 380 g