Cheesecake with Physalis

8 servings

70 minutes

Cheesecake with physalis is a refined combination of soft creamy filling and the tangy acidity of an exotic fruit. Originating from American cuisine, this dessert has long captured the hearts of gourmets worldwide. Its velvety texture and delicate aroma of vanilla, lemon zest, and cinnamon create a unique flavor that evokes warm memories. Physalis adds freshness and a light fruity tang, making the cheesecake not only sweet but also harmoniously balanced. This dessert is perfect for special occasions and cozy evenings, highlighting an atmosphere of sophistication and enjoyment in every bite.

Energy value per serving

• Calories: 585.1
• Proteins: 8.8g
• Fats: 35.7g
• Carbohydrates: 51.8g

Ingredients

• Shortbread: 150 g
• Ground cinnamon: 0.5 tsp
• Melted butter: 50 g
• Sugar: 300 g
• Cottage cheese: 450 g
• Chicken egg: 3 pc
• Vanillin: 1 tsp
• Sour cream 25%: 450 g
• Physalis: to taste
• Lemon: 1 pc

Cooking steps

1. Crush the cookies into crumbs, add butter and cinnamon, and mix well. Grease the mold with butter and place a circle of parchment at the bottom. Pour the cookies into the mold, spread evenly, press down, and place in the refrigerator.

   Required ingredients:

   • Shortbread: 150 g
   • Melted butter: 50 g
   • Ground cinnamon: 0.5 teaspoon

2. Beat the cream cheese with a mixer on low speed, gradually add sugar, and beat for another two minutes until fluffy. Add eggs one at a time, mixing well after each, then add vanilla and lemon zest. Finally, add sour cream. The mixture should be well combined but not overbeaten.

   Required ingredients:

   • Cottage cheese: 450 g
   • Sugar: 300 g
   • Chicken egg: 3 pieces
   • Vanillin: 1 teaspoon
   • Lemon: 1 piece
   • Sour cream 25%: 450 g

3. Take the base out of the fridge and spread cream on it, then place it in a preheated oven at 160 degrees in a water bath (for example, place the mold on a tray filled with hot water). Bake for 50 minutes without opening the oven and under no circumstances testing for doneness with a skewer — cracks will form. After baking, turn off the oven and leave the cheesecake inside to set for another hour. Then remove it, carefully separate the edges from the mold with a knife, transfer to a plate and refrigerate for at least 4 hours.

   Required ingredients:

   • Cottage cheese: 450 g
   • Sour cream 25%: 450 g

4. Decorate the cheesecake as desired — I decorate it with physalis and reduced apricot liqueur.

   Required ingredients:

   • Physalis:  to taste