Description
I want to bring to Your attention the perfect choice for the competition dish. Because the cheesecake needs to be put in the oven and in the fridge. The dish turns out perfectly tender, nutritious and healthy with nice hints of lemon. Cooked very simply, most importantly, do not be alarmed if the cheese will be very liquid, in the oven it will come to the desired consistency.
Ingredients
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Chicken egg
5 piece
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Sugar
100 g
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Honey
100 g
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Cheese
600 g
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Sour cream
250 g
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Cookies
150 g
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Butter
60 g
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Lemon
1 piece
Cooking
Grind cookies in blender or crumble with your hands. Most importantly, not to leave lumps.
Melt butter.
Add the butter to a crumb of biscuit.
Mix well. This dough can be replaced with sand.
Wrap the bottom of a split form (22-24 cm) wide foil.
Spread crumbs on the bottom of the form tightly we stamp mold with a flat bottom. Put in a preheated 160 gr oven, until browned and not attached to the dough. When the cake is ready, give him a chance to cool.
Make filling. Beat the cottage cheese until there are big lumps.
Add sour cream.
Add the honey and sugar.
All whisk until smooth.
Grate lemon zest and add to the stuffing.
Squeeze the lemon juice and add to the cream cheese. Mix fast.
Then one by one add eggs. And quickly stir. Try to do everything at a slow speed to reduce air bubbles in the mass.
Pour the fondant on the cake. Put the form in a fireproof container with water and bake it in the oven for about 80 minutes Cheesecake should be slightly brown and harden. Inside he can be a little sway. Nothing to worry about, as he was then in the refrigerator to harden.
We take out the finished cheesecake, allow it to cool, the edges pass a sharp knife, to avoid ties. And remove the cake in the refrigerator overnight or for 8 hours. Cheesecake is ready. Bon appetit!
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