Cheesecake with cottage cheese and berry jelly
8 servings
120 minutes
Cottage cheese cheesecake with berry jelly is a delicate and airy treat inspired by classic Russian desserts. Its base is a crunchy nut and cookie crust that harmoniously pairs with a smooth cottage cheese filling. The sweetness and slight tartness of cherries create a bright contrast of flavors, while the berry jelly adds elegance and freshness to the cheesecake. This dessert is perfect for family evenings or festive gatherings, pleasing the eye and delighting the taste buds. Historically, cottage cheese desserts were popular in Russia due to the availability of ingredients and their nutritional value. Modern variations like this cheesecake combine traditions and culinary innovations to create exquisite flavor combinations. Serving it with a cup of tea or coffee highlights its softness and harmony.
1
Cut the butter into cubes, place it in a saucepan, and melt it over low heat while stirring. Allow the butter to cool slightly.
- Butter: 90 g
2
Grind the nuts and cookies separately in a blender into fine crumbs.
- Roasted hazelnuts: 30 g
- Shortbread: 200 g
3
In a bowl, mix the nuts and cookies. Pour in melted butter and knead until it reaches a moist crumb state.
- Roasted hazelnuts: 30 g
- Shortbread: 200 g
- Butter: 90 g
4
Line a 24 cm diameter removable form with parchment, add the crumbs, and roll with a glass to create an even, dense crust.
5
Bake in a preheated oven at 180 degrees for 10 minutes, then let it cool completely.
6
Prepare the filling. Blend the cottage cheese with 200 grams of sugar and vanilla sugar until smooth and homogeneous. The sugar should completely dissolve.
- Full-fat curd cheese: 400 g
- Sugar: 300 g
- Vanilla sugar: 10 g
7
Add sour cream and mix well again.
- Sour cream: 200 g
8
Add the eggs one by one to achieve a uniform mixture, but do not beat it too hard.
- Chicken egg: 3 pieces
9
Spread the filling on the crust, smooth it out, and place the cheesecake mold in a preheated oven at 180 degrees for 5 minutes. Reduce the oven temperature to 140 degrees and leave the cheesecake in for another hour; the mass should slightly settle and become denser.
10
Let the finished cheesecake cool in the mold and refrigerate for 3 hours.
11
Prepare jelly. Pour cherry juice into a saucepan, add gelatin, and let it sit for 10 minutes.
- Cherry juice: 400 ml
- Gelatin: 10 g
12
Add 100 grams of sugar, place the mixture on the stove and heat to 60 degrees. Remove from heat and stir until the gelatin is completely dissolved. If there are lumps, strain the mixture through a fine sieve. Allow the gelatin mixture to cool without letting it set.
- Sugar: 300 g
13
Place berries on the surface of the cooled cake and pour a thin layer of juice over them. Send the cake to the refrigerator for another 30 minutes to let the jelly set completely.
- Pitted cherries: 150 g
- Cherry juice: 400 ml
14
Remove the cheesecake from the mold, slice it, and serve.
