Cheesecake with cottage cheese and berries
4 servings
60 minutes
Cottage cheese cheesecake with berries is a delicate, airy treat that embodies the best traditions of American cuisine. Its history begins in the USA, where the classic cheesecake gained popularity due to its velvety texture and rich creamy flavor. This version uses cottage cheese, making the dessert lighter and giving it a subtle tanginess. The protein base adds tenderness, while berry jelly and fresh fruits complete the flavor composition, creating a refreshing contrast. Ideal as a morning dessert, an addition to family tea time or festive treats.
1
We process the cottage cheese with a blender, adding about 100 g of sour cream. The main thing is to get a smooth mass without lumps from the cottage cheese.
- Cottage cheese: 700 g
- Sour cream: 150 g
2
Separate the eggs into whites and yolks, beat the whites into a foam with half a cup of sugar. Gradually add 0.5 cups of flour, the remaining 5 yolks, and 0.5 cups of odorless vegetable oil to the whipped whites. Pour part of the mixture into a form with high walls.
- Chicken egg: 5 piece
- Sugar: 1 glass
- Wheat flour: 0.5 glass
- Vegetable oil: 0.5 glass
3
Add the prepared cottage cheese to the remaining mass. Salt the mixture, add 0.5 cup of sugar, 1/3 cup of milk, and vanilla sugar. Mix the mass with a mixer and carefully pour it over the first layer. The first layer will inevitably rise at the edges.
- Cottage cheese: 700 g
- Sugar: 1 glass
- Milk: 0.3 glass
4
Place in a preheated oven for 40-60 minutes at 180-200 degrees. During the process, the cake rises and takes on a brown hue. After removing it from the oven, coat with sour cream mixed with sugar — 50 g of sour cream and 2 tablespoons of sugar. Place in the turned-off cooling oven.
- Sour cream: 150 g
- Sugar: 1 glass
5
Place fruits and/or berries on the cake - fresh or canned. Pour jelly over them - two cups of syrup in which the fruits were blanched, and 1 cup of dissolved gelatin (2 tablespoons of gelatin per 1 cup of water).