Creamy Curd Cheese Cake

Beautiful, original, and easy to make! You can make a cake with curd cheese and cream without any problems. Preparing the filling will take time, but the cooking process is accessible even to beginners. You can decorate the cake to your liking: with icing, coconut shavings, fresh berries and fruits.
cook time: 2h
Maya Lindell
Creamy Curd Cheese Cake

Nutrition Facts (per serving)

304
Calories
19g
Fat
21g
Carbs
7g
Protein

Ingredients (10 portions)

The basis:

Cookie 150 g
Butter 80 g

Filling:

Cottage cheese 450 g
Cream 200 ml
Sugar 80 g
Water 50 ml
Powdered sugar 60 g
Egg yolks 3 pc
Lime 1 pc
Gelatin 2 tbsp

Recipe instructions

Step 1

Step 1
How to make a cake with curd cheese and cream? Prepare the ingredients for the cake base. You can take any shortbread cookies you like. Almost anything, the cheapest and simplest, will do here. Take high-quality, aromatic butter. Remove it from the refrigerator in advance so that it is close to room temperature.

Step 2

Step 2
In a deep bowl, crumble the cookies, add soft butter and stir until smooth.

Step 3

Step 3
Pour the resulting sand crumbs into a springform pan lined with parchment (⍉ 20-22 cm), level and compact. Place the mold in the refrigerator.

Step 4

Step 4
Prepare the ingredients for the filling. Cream is desirable with a fat content of 33-35. Take soft curd cheese without additives. Wash the eggs, dry and separate the whites from the yolks. Wash the lime in hot water and dry with napkins.

Step 5

Step 5
Pour gelatin into 50 ml of cold boiled water and leave to swell. Choose the kind of gelatin that is poured with cold water. If you have a different one, prepare it according to the instructions on the package.

Step 6

Step 6
Grate the lime zest on a medium grater. Squeeze out the juice. Combine cottage cheese with powdered sugar, pour juice into it and add lime zest.

Step 7

Step 7
Beat the cheese mixture with a mixer at low speed until smooth.

Step 8

Step 8
In a saucepan, boil the syrup from 50 ml of water and sugar (the syrup is ready at a temperature of 108°C).

Step 9

Step 9
While the syrup is cooking, beat the egg yolks into a light mixture. Continuing to beat, pour hot sugar syrup into the yolks in a thin stream. Continue beating until the mixture turns white.

Step 10

Step 10
Heat the gelatin over low heat until dissolved.

Step 11

Step 11
Separately, beat the cream with a mixer or blender into a strong, stable foam.

Step 12

Step 12
While constantly stirring, pour the melted gelatin into the cheese mixture.

Step 13

Step 13
Add the yolk mixture to the cream and stir. You can do this with a mixer.

Step 14

Step 14
Gently fold the whipped cream into the cream. Do this using a silicone or any other spatula.

Step 15

Step 15
You should get a lush elastic mass, such as in the photo.

Step 16

Step 16
Spread the filling onto the cookie base of the cake. Flatten and refrigerate for 3-5 hours.

Step 17

Step 17
Remove the cake from the refrigerator. Remove the ring from it.

Step 18

Step 18
Decorate the cake with cream and cheese as desired. I melted white chocolate and added grated tangerine and lime zest. I quickly poured chocolate over the cake and decorated with lime, kumquat and mint. This is how beautiful it turned out for me.

Additional rubrics

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