Cottage cheese I usually weighed half an hour, that is, strain off excess liquid. But without fanaticism, how much whey will drain freely. Then weigh and add the missing.

Baking dish (split, 20 - 22 cm in diameter) should be prepared. At first I made the bottom with baking paper and then "button up" the ring around it sides. Bumpers on the inside thoroughly with butter. Outside the form carefully wrap in two layers of foil. Cookies grind to a state of fine crumbs, mix with softened butter and place the fondant on the bottom of the form, carefully tamping. A clean shape with the base in the fridge. To put the kettle, preheat the oven to 180 ° C.

Cream cheese beat with a blender until smooth, add the sugar, vanilla seeds and three eggs. Beat again.

Separate three egg yolks and add to the cheese mass. Pour 1.5 tbsp of lemon juice and beat until smooth.

You need to bake in a water bath. For this, we need cookware with a larger diameter than the uniform. I used a low wide pan from the oven "miracle." This "miracle" has long rested in the Lord, and the pot from him ideal for the water bath. On the bottom I put a cloth napkin. So cheesecake will not "hang out". Put the form with the base in a bowl for the water bath, pour the cheese mass and neatly between the sides to pour boiling water on half of height of the form with cheesecake. Bake 50 minutes at 180 ° C. on the middle shelf of the oven.

Mix the sour cream (creme fraiche) with vanilla sugar.

When will the required 50 minutes, remove the form and gently shake it. Edges must be tight, middle, and lightly shake. If this did not happen and the weight has not yet reached the desired density, then leave the cheesecake for another 5-7 minutes in the oven.

Pour sour cream mixture over cheesecake and send it to the oven for another 10 minutes. Remove from the oven. After 20 minutes remove the ring sidewall shape and leave to cool. To withstand before serving 8-12 hours in the refrigerator.

When baking cheesecake I used sugar Mistral brown fine.