Royal Cottage Cheese Cheesecake

Made from crumbly dough, with a delicate filling, very tasty! The Tsarʼs cheesecake with cottage cheese fully lives up to its name. This is truly a royal treat that will be appreciated by both family and guests. Ease of preparation and excellent taste make baking very attractive for novice housewives.
cook time: 1h 10 min
Ava Prescott
Royal Cottage Cheese Cheesecake

Nutrition Facts (per serving)

285
Calories
13g
Fat
30g
Carbs
10g
Protein

Ingredients (6 portions)

Dough:

Salt 0.5 tsp
Sugar 50 g
Wheat flour 300 g
Butter 100 g
Baking powder 0.5 tsp

Filling:

Sugar 150 g
Lemon zest 1 tbsp
Eggs 3 pc
Sour cream 150 g
Cottage cheese 400 g
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make royal cheesecake with cottage cheese at home? As easy as pie. To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. The oil should be cold.

Step 2

Step 2
Add flour, sugar and vanilla sugar to the blender bowl, add cold butter cut into cubes, add baking soda and salt.

Step 3

Step 3
Beat everything until it becomes a moist crumb. If the crumbs are too loose and fine, add 1-2 tablespoons of cold water and beat everything again. The crumbs will be moister and larger. But she shouldnʼt get into a ball. If you end up with large lumpy clumps, there is too much water. You need to add 1 tbsp. l. flour and beat again. Place the crumbs in the refrigerator.

Step 4

Step 4
Now prepare the necessary ingredients for the filling. It is better to take cottage cheese with a fat content of 5% or higher. Take sour cream with a fat content of 15% or higher. Large, selected eggs are needed. If the eggs are small, take 1 more.

Step 5

Step 5
Place cottage cheese, two types of sugar, sour cream, eggs and lemon zest into a blender bowl.

Step 6

Step 6
Beat everything until you obtain a homogeneous viscous mass. Instead of a blender, you can use a mixer or food machine. But in this case, the cottage cheese will need to be rubbed through a sieve to avoid lumps. Still, I advise you to use a blender — the filling will whip up in just a minute.

Step 7

Step 7
Pour most of the crumbs, about 3/4, into a parchment-lined baking dish with a diameter of 20-21 cm (I use a baking ring instead of a springform pan). Form the bottom and sides.

Step 8

Step 8
Pour the curd filling onto the dough. It should not be higher than the dough sides. Ideally, the sides should rise at least slightly above the filling, because the filling will rise slightly during baking.

Step 9

Step 9
Sprinkle the remaining crumbs over the top of the pie. Bake the cheesecake in an oven preheated to 170°C for about 45 minutes. The filling should set well and the top should be browned. The exact time depends on your oven.

Step 10

Step 10
Remove the pie from the oven and cool to room temperature. Then refrigerate for 4-5 hours or overnight. Cut the chilled cheesecake into pieces and serve. Bon appetit!

Additional rubrics

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