Flour (180g.)sift into a bowl, add the powdered sugar, a pinch of salt, cold butter and knead into crumbs. In a separate bowl beat with a fork yolks with water. To add to our little beaten egg yolk and really knead the dough well, so that was not Kosachov drain. oil, and was a homogeneous mass. Here is the dough should look. Put it on 30 minutes in the refrigerator.

The pre-form lay a parchment paper and wrapped up her foil.

Take out the dough from the refrigerator. Roll out the dough for the cheesecake layer between two layers of pergament. This must be done so that the dough doesn't stick to the rolling pin and not torn.

Gently transfer the dough to the form. Do in some places, the punctures with a fork. Preheat the oven to 170* and bake the cake for 15 min.

Do cottage cheese-based cheesecake: cottage Cheese whipped ( I whipped immersion blender) add the eggs one by one, each time carefully whisking mass to the filling to be uniform and had a creamy consistency. A little secret: each egg before adding to the cream cheese, better mix separately in a bowl, and then add the cheese. Add the flour (80g). - stir, add sugar with vanilla sugar mix, then sour cream and mix everything carefully. Ready our Foundation.

Diminish oven temperature to 160*. Pour our filling in the form with the crust and do a water bath, i.e. it is necessary to put a form with the desserts on the tray, which you then pour boiling water not less than to the middle of the form with cheesecake. Our dessert bake 1 hour.

Here we have a get cheesecake.

Very tasty with ice cream! COOK WITH LOVE!!!