Cheesecake with cheese "Violett"
10 servings
120 minutes
The 'Violett' cheesecake is a refined combination of soft cottage cheese and crunchy cookies that captivates dessert lovers' hearts. This recipe has roots in American cuisine, where cheesecakes have become an integral part of culinary culture. The delicate texture of the filling with a light creamy sweetness is perfectly complemented by a base of caramelized cookies. Its taste is a balance of airiness and richness, where cream adds velvetiness and sugar enhances the cheese's natural sweetness. This dessert will be the perfect ending to a romantic dinner or a cozy family evening. Thanks to the water bath baking method, the cheesecake turns out incredibly tender and retains its creamy consistency. It can be served with berries or fruit sauce, adding freshness and highlighting its sophistication.
1
Melt the butter in the microwave.
- Butter: 100 g
2
Crush the cookies into crumbs.
- Yubileynoye biscuits: 240 g
3
Mix the butter with the cookie crumbs, spread evenly on the bottom of a springform pan, and press down.
- Butter: 100 g
- Yubileynoye biscuits: 240 g
4
Place in a preheated oven at 180°C, bake for 10 minutes. Leave to cool at room temperature.
5
Grind the sugar into powder.
- Sugar: 250 g
6
Place the cheese in a bowl, add sugar, and mix with a spoon or mixer on low speed.
- Cream cheese (curd cheese spread): 750 g
- Sugar: 250 g
7
Add the eggs one by one (I had category 1 eggs).
- Chicken egg: 3 pieces
8
Add cream and mix everything until a smooth creamy mass.
- Whipping cream 33%: 180 ml
- Cream cheese (curd cheese spread): 750 g
9
Lay it in the mold and smooth it out.
10
Preheat the oven to 170 degrees.
11
Place the mold on the rack in the oven, and a tray with hot water under the rack (as close as possible to each other).
12
Bake for 80 minutes.
13
Take out and let cool.
