Oven-Baked Cottage Cheese Cheesecake

Incredibly tasty, incredibly tender, bright, beautiful! Cottage cheese cheesecake made from cottage cheese in the oven is very easy to prepare, even a beginner can handle it. The shortbread chocolate dough here is amazingly combined with a juicy filling with pieces of fresh fruit. Once you try it, you will do it again and again!
cook time: 1h
Elijah Stroud
Oven-Baked Cottage Cheese Cheesecake

Nutrition Facts (per serving)

229
Calories
12g
Fat
20g
Carbs
10g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Sugar 40 g
Butter 70 g
Baking powder 1 tsp
Cocoa 20 g
Wheat flour 90 g

For filling:

Cottage cheese 400 g
Eggs 1 pc
Sugar 50 g
coconut flakes 20 g
Vanilla sugar 7 g
Corn starch 1 tbsp
Peaches 200 g

Recipe instructions

Step 1

Step 1
How to bake cottage cheese cheesecake in the oven? Measure out the ingredients needed to make the dough. Remove the butter from the refrigerator in advance so that it becomes soft. Take butter that is aromatic and tasty. Wash the egg and dry with napkins.

Step 2

Step 2
Combine flour with baking powder and cocoa, mix. Sift the flour mixture through a sieve to enrich it with oxygen. Thanks to this, the dough will be more porous and tender after baking.

Step 3

Step 3
Grind soft butter with sugar until smooth.

Step 4

Step 4
Beat the egg into the butter mixture and mix thoroughly. You can use a regular fork.

Step 5

Step 5
Add flour sifted with baking powder and cocoa into the resulting mixture and mix. Please note that you may need more or less flour than I did. Focus on the consistency of the dough. It will be thick here.

Step 6

Step 6
Quickly knead the chocolate shortbread dough. Long kneading will affect the properties of the dough after baking. It wonʼt turn out so tender and crumbly.

Step 7

Step 7
Cover the bottom of a baking dish (d=18-20 cm) with parchment. Spread the dough over the bottom and sides of the pan, forming high sides. Place the form with the dough in the refrigerator.

Step 8

Step 8
For the filling, take soft cottage cheese of any fat content. Vanilla sugar can be replaced with vanillin. Potato starch will also work. Canned fruits can be anything.

Step 9

Step 9
If the cottage cheese has a heterogeneous structure, grind it in a blender with egg and sugar. Add starch.

Step 10

Step 10
The curd mass should be smooth, homogeneous, without lumps, so that the cheesecake turns out tender.

Step 11

Step 11
Place canned fruit in a sieve to drain excess syrup. Cut the fruit into small cubes.

Step 12

Step 12
Place the pureed curd mass in a convenient container. Add vanilla sugar, coconut and chopped fruit. Stir gently.

Step 13

Step 13
Remove the form with the dough from the refrigerator. Place the curd filling into the mold and smooth it out.

Step 14

Step 14
Bake the cheesecake in an oven preheated to 180C for 35-40 minutes. When choosing the cooking temperature and duration, consider the characteristics of your oven.

Step 15

Step 15
Let the finished cheesecake cool. Before serving, if you wish, you can decorate the dessert with any berries, chocolate, mint leaves... Or you can not decorate it with anything. Bon appetit!

Additional rubrics

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