Curd cheesecake with raspberries
8 servings
90 minutes
Raspberry cheesecake is a delicate dessert that combines the softness of cottage cheese, the sweetness of vanilla, and the slight tartness of fresh raspberries. Its roots trace back to American cuisine, but love for this treat has spread worldwide. The cheesecake's unique texture comes from the alternating airy cottage cheese layer and crunchy cookie crumb, while the sour cream adds a velvety touch. The decoration of melted dark chocolate completes the harmony of flavors, creating a refined blend of sweet and bitter. This cheesecake is perfect for special occasions, festive evenings, or cozy tea times. It is especially delicious after a night in the fridge when all ingredients soak into each other, providing maximum pleasure with every bite.
1
Mix flour, butter, baking powder, and half a cup of sugar.
- Wheat flour: 1.5 glass
- Butter: 100 g
- Baking powder: 1 teaspoon
- Sugar: 1 glass
2
In another bowl, mix cottage cheese, eggs, half a cup of sugar, and vanilla sugar.
- Cottage cheese: 500 g
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Vanilla sugar: 1 teaspoon
3
In a baking dish (I used a detachable one with a diameter of 21 cm), layer 1/3 of the dry dough, pour 0.5 part of the cottage cheese mixture on top, add half of the berries, then dry dough again, cottage cheese mixture, berries, and the remaining dry dough.
- Wheat flour: 1.5 glass
- Cottage cheese: 500 g
- Raspberry: 100 g
- Wheat flour: 1.5 glass
- Cottage cheese: 500 g
- Raspberry: 100 g
- Wheat flour: 1.5 glass
4
Send to the oven preheated to 180 degrees for 1 hour.
5
Cool down, spread the sour cream (whip the sour cream and 3 tablespoons of brown sugar). Melt the chocolate and decorate the cake.
- Sour cream: 4 tablespoons
- Cane sugar: 3 tablespoons
- Dark chocolate: 100 g
6
It is advisable to keep the cake in the refrigerator overnight.