Cheesecake with strawberries and cottage cheese
8 servings
120 minutes
Strawberry and cottage cheese cheesecake is a delightful European treat that combines a velvety texture with exquisite flavor. The origins of cheesecake trace back to ancient Greece, but over time it gained popularity worldwide. In this version, soft cottage cheese and mascarpone create an airy cream with light vanilla notes, while the cocoa cookie base adds a soft chocolate richness. The finishing touch is sweet, juicy strawberry berries that add freshness and a slight tartness. This cheesecake is perfect for festive occasions, romantic dinners, or simply for cozy family tea time. Its chilled consistency makes it especially enjoyable on hot days, and the harmony of flavors turns each bite into a true gastronomic delight.
1
Crush the cookies with butter and cocoa into a uniform mass. Place it at the bottom of a 24 cm diameter springform pan, making small edges on the sides. Press firmly with your hands to smooth the surface. Put the pan in the refrigerator while preparing the cream.
- Cookies ""Jubilee"": 200 g
- Butter: 80 g
- Cocoa: 2 tablespoons
2
Whip mascarpone cheese, cottage cheese, and sour cream with a mixer. Add eggs while constantly stirring. Then gradually add sugar and vanillin.
- Mascarpone cheese: 300 g
- Cottage cheese: 250 g
- Sour cream: 200 g
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Vanilla: to taste
3
Wrap the bottom of the mold with 2 layers of foil. Place it in a deep baking tray. Pour the cheese (cottage cheese) mixture into the mold and put it in an oven preheated to 160 degrees. Pour boiling water into the tray and cook for 1 hour and 10 minutes.
- Cottage cheese: 250 g
- Mascarpone cheese: 300 g
- Sour cream: 200 g
4
Turn off the oven, crack the door, and let the cheesecake cool for 15 minutes.
5
Drain the juice from the can, let the strawberries dry well, and carefully place them on the cheesecake. Then put it in the refrigerator overnight.
- Canned strawberries: 1 jar