Homemade cheesecake with cottage cheese and ricotta cheese
8 servings
100 minutes
Homemade cheesecake with cottage cheese and ricotta is a delicate and airy treat from European cuisine. Its roots trace back to the classic American cheesecake but gains a lighter texture and rich dairy flavor thanks to the addition of cottage cheese. The buttery and cinnamon-infused cookie crust perfectly complements the creamy filling where ricotta, cottage cheese, and vanilla sugar harmoniously blend. A hint of lemon juice adds a refreshing note, while chocolate sprinkles finish the composition with a pleasant bitterness. This dessert is perfect for cozy family tea times or festive tables, enchanting with its exquisite simplicity. The key is to let it rest in a cool place for all flavors to unfold beautifully.
1
Crush the cookies into fine crumbs, add 2 tablespoons of sugar and a teaspoon of cinnamon, mix with butter until smooth. Spread evenly in the bottom of a pan, bake for 15 minutes in a preheated oven at 180 degrees.
- Yubileynoye biscuits: 400 g
- Sugar: 7 tablespoons
- Cinnamon: 1 teaspoon
- Butter: 150 g
2
Mix cheese and cottage cheese with a mixer, add 4 tablespoons of sugar (more if you like it sweet), add vanilla sugar, lemon juice, sour cream, and flour. Mix everything with a mixer until smooth. Add eggs and mix again.
- Ricotta cheese: 350 g
- Soft fat-free curd cheese: 400 g
- Sugar: 7 tablespoons
- Vanilla sugar: 25 g
- Lemon juice: 3 teaspoons
- Sour cream: 3 tablespoons
- Wheat flour: 2 tablespoons
- Chicken egg: 3 pieces
3
Pour the obtained mass into the form with the crust that has been taken out of the oven. Place a container with water under the pie in the oven. Bake for 60-80 minutes at 180 degrees.
4
When the pie is ready and browned, take it out and sprinkle with chocolate.
- Dark chocolate: 50 g
5
Let cool for a few hours in a cold place.
