Easy Homemade Curd Cheesecake

Airy, tender, soft. Eaten down to the last crumb! You can easily make curd cheesecake from sour cream and cottage cheese even without buying expensive mascarpone. The characteristic creamy consistency can be achieved using ordinary products available to everyone. Even novice housewives will be able to make this dish.
cook time: 5h
Ruby Colston
Easy Homemade Curd Cheesecake

Nutrition Facts (per serving)

286
Calories
16g
Fat
24g
Carbs
9g
Protein

Ingredients (8 portions)

The basis:

Cookie 250 g
Butter 80 g

Filling:

Cottage cheese 500 g
Sour cream 200 g
Sugar 150 g
Eggs 3 pc
Lemon zest 1 tbsp

Recipe instructions

Step 1

Step 1
How to make curd cheesecake from sour cream and cottage cheese with baking at home? Prepare all the necessary ingredients to prepare the base. You can use sugar or biscuit cookies, with additives in the form of ground nuts, chocolate pieces, or regular ones.

Step 2

Step 2
Melt the butter over low heat or in the microwave and cool to room temperature.

Step 3

Step 3
Grind the cookies into fine crumbs in a blender. Instead of using a blender, you can crush the cookies by hand or using a rolling pin.

Step 4

Step 4
Pour the butter into the cookies and beat everything in the blender again.

Step 5

Step 5
You should get a moist, homogeneous crumb.

Step 6

Step 6
Line a baking pan with greased baking parchment. This will make it easier to remove the cheesecake and will not stick. I used a culinary ring without a bottom with a diameter of 20 cm. A springform pan with a diameter of 20 to 24 cm is also suitable. Place the cookies in the pan and compact them well, trying to ensure that they fit tightly to the walls and the semi-liquid filling does not leak out. If desired, you can form the sides*. Place the cookie sheet in the refrigerator.

Step 7

Step 7
How to make cheesecake filling with cottage cheese and sour cream in the oven? Prepare all the necessary ingredients. To make the cheesecake have a soft creamy filling, it is better to use soft cottage cheese with a fat content of 5-9%. The sour cream needs to be thick enough to hold a spoon in it. Before using cottage cheese and sour cream, drain the whey, if any, from them.

Step 8

Step 8
Place soft cottage cheese in a bowl, add sugar and beat with a mixer until fluffy. If your cottage cheese is grainy, then it is better to beat it with a submersible blender. Read about cottage cheese in the article at the end of this recipe.

Step 9

Step 9
Add sour cream and mix with a mixer on low speed until smooth.

Step 10

Step 10
Add the eggs one at a time, beating until smooth each time. Eggs can greatly thin out the mass, especially if the mass was not very thick before. Therefore, it is better to use small eggs. If the mass still turns out to be very liquid, sift 1-2 tbsp directly into it. l. flour and stir. Leave for 5-8 minutes for the flour to swell and thicken the mass. You can also replace the flour with cornstarch.

Step 11

Step 11
Finally, add the lemon zest and stir with a spoon or spatula. It is better not to use a mixer, as all the zest will collect on the whisks.

Step 12

Step 12
The final mass should be fluid, but not like water, but slightly viscous.

Step 13

Step 13
Place the pan with the base on a parchment-lined baking sheet. Pour the filling onto the cookie base. It will disperse on its own in an even layer. It is advisable not to pour out all the filling at once. First pour a little bit along the sides of the pan with a spoon to check whether the filling will flow between the cake and the pan. If everything is fine, you can pour out the remaining mass.

Step 14

Step 14
Bake the cheesecake for about 1 hour at 170°C, then let it stand in the cooling oven with the door open for another 10-15 minutes. The times are approximate, be guided by the operating characteristics of your oven. The cheesecake will rise a lot at first. But as it cools, it will fall off and take on an even shape. When the cheesecake is hot, the center will jiggle.

Step 15

Step 15
Cool the cheesecake completely at room temperature, then refrigerate for 6 to 8 hours to cool completely. As it cools, the filling will take on the consistency of a classic cheesecake.

Step 16

Step 16
Cut the cheesecake with cottage cheese and sour cream into portions and serve. Bon appetit!

Additional rubrics

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