Tender curd cheesecake

5 servings

70 minutes

The delicate cottage cheese cheesecake is a classic of American cuisine, combining airy lightness with a rich creamy flavor. Its base, a crispy savoiardi crust soaked in butter, perfectly complements the silky texture of the cheese mixture enriched with sour cream and a hint of lemon zest. The cheesecake is baked at a low temperature, keeping its center tender and slightly wobbly. After slow cooling and chilling, it achieves its unique density and rich taste. It pairs perfectly with fresh berries or fruit jam. This dessert is a true embodiment of harmony in flavors, tenderness, and elegance, suitable for cozy home gatherings as well as festive occasions.

Energy value per serving

• Calories: 737.8
• Proteins: 19.6g
• Fats: 33.6g
• Carbohydrates: 88g

Ingredients

• Soft cottage cheese: 600 g
• Sour cream 35%: 120 g
• Savoiardi cookies: 350 g
• Chicken egg: 3 pc
• Sugar: 160 g
• Butter: 120 g
• Lemon zest: 1 tbsp
• Vanillin: to taste

Cooking steps

1. Crush the cookies into crumbs (preferably in a blender) to achieve a uniform crumbly texture without hard pieces. Add melted butter and mix with the cookies. It should be crumbly but hold its shape when pressed in hand.

   Required ingredients:

   • Savoiardi cookies: 350 g
   • Butter: 120 g

2. Place the obtained mass in a removable mold as a layer with edges (about 3 cm high). Press well with your fingers, leaving no gaps.

3. Place the cookie dough in the fridge for 30 minutes for better adhesion.

4. Whisk the eggs with sugar. The mixture should increase in volume and lighten a bit.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 160 g

5. Combine the egg mixture with the cottage cheese (pre-pureed if necessary) and mix. I recommend using a mixer, but at the lowest speed.

   Required ingredients:

   • Soft cottage cheese: 600 g

6. Add sour cream and lemon zest. Whip again for 2 minutes.

   Required ingredients:

   • Sour cream 35%: 120 g
   • Lemon zest: 1 tablespoon

7. Pour the obtained airy cottage cheese mixture into a cold mold with cookies and bake at 170 degrees for 50 minutes. The cheesecake will be ready when the edges are set and the center is slightly 'jiggly'.

   Required ingredients:

   • Savoiardi cookies: 350 g

8. The cheesecake should cool in the oven with the door open. Do not remove it from the mold. Then place it in the refrigerator for 2-4 hours.

9. If desired, you can decorate the finished cheesecake with fresh fruits. I poured cherry jam on it. Enjoy your meal!

   Required ingredients:

   • Vanillin:  to taste