Description
Cheesecakes baked in the oven, are slightly different from those cooking in the pan. First, they come out very airy and delicate and will melt in your mouth, and secondly they are much healthier because cooked without frying in oil.
Ingredients
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Cheese
200 g
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Sour cream
2 Tbsp
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Drain
150 g
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Black currants
150 g
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Chicken egg
1 piece
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Sugar
4 Tbsp
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Flour
3 Tbsp
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Potato starch
1.5 Tbsp
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Water
800 ml
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Vanilla sugar
1 pack
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Salt
Cooking
Curd grind with a fork with egg and sour cream until smooth.
Then add sugar,
vanilla sugar and a pinch of salt. Again mix everything thoroughly.
Add the sifted flour and knead well cottage cheese to avoid lumps.
My drain, dry, remove the bones and cut into small slices.
Add a drain in the cottage cheese mass and gently stir.
Take the silicone molds and fill them with the cheese mass. Put the molds in a preheated to 180 gr oven. Bake until tender ~ 30 minutes.
While baked cakes, prepare the jelly. Squeeze the juice from the berries or grind through a sieve.
In a saucepan, add 800 ml of water, the juice of currants, add sugar and put on fire.
Take 1.5 tbsp corn starch and stir in 2 tbsp of water. When the water with the juice of currants to the boil, pour a thin stream of starch and periodically stir until the jelly will not become thick, about 1-2 minutes. Remove the jelly from the stove and cooled.
Ready and slightly cooled cheesecake, remove from the molds and serve with jelly of currants. Pancakes can be sprinkled with powdered sugar and pour sour cream. Bon appetit!
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