Description
The idea of this cheesecake I got from a cooking magazine, but replaced the cream cheese for cottage cheese. It turns out a very delicate dessert that will appeal to fans of cheese cakes. The flavor will remind you of the long-awaited summer.
Ingredients
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Cookies
250 g
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Butter
130 g
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Cheese
750 g
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Sugar
1 cup
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Lemon peel
1 tsp
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Salt
0.75 tsp
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Chicken egg
3 piece
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Lemon juice
2 Tbsp
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Sour cream
400 g
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Raisins
100 g
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Candied
100 g
Cooking
Soak in hot water raisins. Candied fruit can also be soaked if they are too hard. Cookies grind into crumbs. Mix with oil. I used vegetable crackers and my "dough" was too crumbly, not very well glued. To "dough" was going better, you can take more butter or use more butter cookies.
Shape with a diameter of 24 cm with the height of the rim is not less than 4 cm covered with baking paper. Put in it the resulting "dough" and hand form a base with sides. Refrigerate for 30 minutes.
Meanwhile, preheat the oven to 180 degrees. Curd grind with sugar, salt and zest. I had 2 packs of 9% and one pack of low fat cream cheese.
One by one add the eggs, carefully stirring or whisking after each addition.
Add the lemon juice. Then sour cream. If you want classic cheesecake, substitute cottage cheese for cream cheese and 400g sour cream - 180ml 33% cream.
At the end add the raisins and candied fruits.
Pour the filling over the base.
Bake for an hour until the filling doesn't "grab". Ready to leave cheesecake in oven with door ajar for 1 hour.
Then remove from the oven and allow to cool completely in the form. Preferably before serving to hold for several hours in the refrigerator.
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