Cheesecake: recipe with cottage cheese

Prepare all the ingredients for the cottage cheese cheesecake. It is better if they are at room temperature.

Take cottage cheese with a fat content of at least 9%. The higher the fat content, the creamier the taste of the finished cheesecake will be.

The sour cream should also have a good fat content. It is best if the fat content of the sour cream is 20-30%.

I used grade C0 eggs for this recipe.

It is better to use crumbly shortbread cookies. Classic types of cookies or "Toffee Milk" work great. Instead of regular butter, you can use chocolate cookies or even homemade ones.

Preheat the oven to 160 degrees.

Prepare the biscuit base for the cheesecake. Put the cookies in a large bowl of a blender or food processor. Crush the cookies until they are finely ground. If you don't have a blender, you can put the cookies in a tight plastic bag and crush them with a rolling pin until they are finely ground.

Add melted butter to the crushed cookies and mix well. The butter should be evenly distributed throughout the cookie mixture.

Prepare a cake baking pan for the cottage cheese cheesecake. Line the bottom of the pan with parchment paper and top it with the cookie and butter mixture. Press it down firmly using the bottom of a glass or a can.

The diameter of the pan suitable for the specified amount of ingredients is 24 cm.

Prepare the main cottage cheese layer for the cheesecake. Place cottage cheese in a deep bowl. Add sour cream, sugar, eggs, and vanilla sugar. To enhance the flavor, you can add a little orange or lemon zest.

Blend the cottage cheese mixture until smooth. If you don't have a blender, you need to strain the cottage cheese through a fine sieve. Then add the remaining ingredients and mix well. The sugar should completely dissolve in the cottage cheese mixture, and it should have a uniform texture.

Pour the resulting cottage cheese mixture onto the compacted layer of biscuits. Spread it evenly over the entire surface of the mold. Place the cottage cheese cheesecake in the center of a preheated oven at 160 degrees Celsius. Bake for 60 minutes. Pay attention to the temperature, it should not be too high, otherwise your cheesecake will crack on the surface.

Remove the baked cottage cheese cheesecake from the oven. Allow it to cool completely without removing it from the mold. This is very important! If you remove the cheesecake when it's still warm, it may fall apart. The hot cheesecake will tremble slightly in the center, like a jelly. This is normal. As it cools, the mass will stabilize and become denser.

After the cheesecake has cooled completely, remove it from the mold. It is best to put it in the refrigerator for an additional 6 hours. But you can also eat it right away.

Serve the cheesecake with fresh berries, jam, or chocolate sauce.

The cottage cheese cheesecake is ready. Enjoy your meal!