Curd cheesecake
7 servings
60 minutes
Cottage cheese cheesecake is an exquisite dessert with a delicate texture and subtle creamy-vanilla flavor that has become a symbol of American cuisine. Its roots trace back to Ancient Greece, but the modern version emerged in New York in the 20th century. The base is a crispy crust made from butter-soaked cookie crumbs, while the filling is an airy cream of cottage cheese, cream, and lemon zest that adds a light refreshing tang. Slow baking helps maintain its velvety structure. This cheesecake pairs perfectly with fresh berries that highlight its balance of sweetness and slight acidity. It is suitable for a morning treat with coffee or as an evening dessert on a festive table, remaining a favorite among gourmets.
1
Crush the cookies into crumbs using a rolling pin. In a deep bowl, mix the crumbs with butter until homogeneous and pliable, then spread it in a springform pan and compact the base with a spoon; shape the edges. Bake in a preheated oven at 160°C for 10 minutes, then let it cool completely. Reduce the oven temperature to 120°C.
- Biscuits (cookies): 450 g
- Butter: 180 g
2
Beat the cream cheese with powdered sugar until smooth. Add lemon juice, grated lemon zest, cream, and mix everything at low speed until homogeneous. Then add 1 egg and 3 yolks, beating the mixture at low speed for no more than 1 minute. Spread the filling on the cooled base.
- Cream cheese (curd cheese spread): 600 g
- Icing sugar: 150 g
- Lemon: 0.5 piece
- Heavy (double) cream: 100 ml
- Chicken egg: 1 piece
- Egg yolk: 3 pieces
3
Place a tray with water on the bottom level of the oven, and put the cheesecake on the top level, bake at 120°C for about 50 minutes.
4
Garnish the chilled dessert with fruits
- Fresh berries: to taste
