French cheesecake
4 servings
45 minutes
French Vatrushka is a tender and airy pie that harmoniously combines crumbly shortcrust pastry, soft cottage cheese filling, and light protein cream. Despite its name, this dish has firmly entered Russian cuisine, adorning family tea gatherings. Its delicate texture and creamy-sweet taste make Vatrushka a beloved dessert. The flavor is rich but not cloying, thanks to the harmony of cottage cheese and airy proteins. It is perfect as a morning breakfast with a cup of coffee or as an exquisite dessert on a festive table. When baked, the dough acquires a crispy crust while the proteins turn into a light cloud of sweetness. It is simple to prepare but looks impressive, bringing coziness and warmth to every home.
1
Prepare the filling. Mash the cottage cheese with 1/3 of the sugar and 2 yolks.
- Curd cheese (tvorog): 300 g
- Sugar: 1 glass
- Chicken egg: 4 pieces
2
Prepare shortcrust pastry. Mix 2 yolks, 1/3 cup of sugar, and 100 grams of butter, add baking soda (dissolved in vinegar), and add sifted flour.
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Butter: 100 g
- Baking soda: 0.5 teaspoon
- Vinegar: 1 teaspoon
- Premium-grade wheat flour: 1.8 glass
3
Spread the shortcrust pastry in the mold.
4
Top with a filling of cottage cheese.
- Curd cheese (tvorog): 300 g
5
Place in a preheated oven (180–200 degrees) for 15–20 minutes.
6
Whip the cold egg whites (4 pcs.) with sugar.
- Chicken egg: 4 pieces
- Sugar: 1 glass
7
Remove the pie from the oven and spread whipped egg whites on top.
8
Put in the oven for 10-15 minutes.
