Start preparing a day in advance, cooking the curd with a wonderful sourdough from the company Oursson. This time I was prepared with three liters of milk and decided to try to do it in the slow cooker. I have no function "yogurt", but nonetheless everything was great. Milk poured into a bowl multi, added yeast and stirred. Included the function of "heating", 30 minutes multivarka disconnected from the mains and left for the night. This morning was a good bunch, I cut, turned the slow cooker on "warm up" and warmed up for 1 hour. Cool, put in a sieve and let drain serum because I needed a soft, delicate curd, and hung it for 3 hours. Here's the result, a soft and very delicate curd turned out. 3 liters of milk turned out to 650 gr. cheese.

Now prepare the dough. The original used powdered sugar and almond flour finely. I have large almond flour from whole almonds, I have it with regular sugar, slightly ground in a blender.

Sift the flour. Add butter cut into slices and dust off any crumbs, it is convenient to do it with a fork.

Add the almond flour, sugar, salt, yolk.

Knead a soft dough. If the dough will gather into a ball, add just one teaspoon of cold water.

Classically it is recommended to remove the dough in the cold for 1 hour. I prefer to do so. In a split form with a diameter of 24 cm put the baking paper, spread the dough and put into the refrigerator for 30 minutes.

Preheat the oven to 200 degrees (I have gas) and bake the cake for 12-15 minutes until light Browning. Cool.

While the dough is in the refrigerator and is baked, prepare the food directly for cheesecake. I have 12 protein weigh 445 grams.

Proteins whisk in a solid foam about 6-8 minutes in my mixer whipped for 3 minutes. Gradually we pour them 130 gr. sugar, continue whisking until stiff peaks. Remove while in the fridge.

To prepare the curd mass take a large, comfortable bowl or pan. Talk a little about the cheese. In the classic recipe uses Fromage blanc, a very soft cheese, creamy structure. my curd turned out denser than you need, I got 500 gr. cottage cheese (if it's grains, it is necessary to wipe through a fine sieve) and added 70 g. thick yoghurt cooked in the same way using sourdough Orsik.

To break the immersion blender for 2-3 minutes. That such tenderness should get.

Then add two kinds of starch (do not suggest to replace one, as these two starches have different properties, accordingly, each performs its role in the filling), add 100 gr. sugar and dry milk.

Lightly stir and add the egg yolks, lemon juice. Stir as it should, you can lightly beat with a mixer or immersion blender.

Now in 3-4 hours add the whipped whites, each time carefully interfering with them strictly in one direction and from the bottom up. It turns out very soft, fluffy mass. Ve the time, you need to put the oven to preheat to 250 (240) degrees.

On the cooled crust of dough spread cheese mass, it will be full, I really didn't fit all. Put in oven for 10-15 minutes, the top should be lightly browned, now reduce the temperature to 160 degrees, unveiled the door, puts anything she would not shut down and bake for another 1 hour. At the end of baking switch off the oven, leave for 10 minutes as it was, then the door just a little bit unveiled, but not completely. Leave for another 20 minutes. Then remove cheesecake and chill.

The remaining mass, I poured in a mold measuring 300 ml. and baked, turned out great souffle.

The cooled cheesecake extracted from the mold, gently slide a knife around the edge. Decorate with powdered sugar and berries as desired.

Here is an airy, delicate bite. Help yourself!