10:11, 05 Jul 2024, author: Ermakova M.

Curd cheesecake with cherries

Name: Curd cheesecake with cherries
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Cuisine: European
Ingredients: For the base:; Cookies – 250 g; Butter – 120 g; For the curd filling:; Cottage cheese with 5% fat content – 400 g; Cream with 33% fat content – 150 ml; Sugar – 120 g; Eggs – 3 pcs.; Starch – 15 g; For the berry filling:; Cherries – 220 g (seedless weight); Sugar – 60 g; Corn starch – 15 g

The berry season is in full swing, which means it's time to delight your family with delicious, aromatic and bright baked goods.

Photo source: https://ru.123rf.com/profile_siraphol

Let's make a curd cheesecake with cherries. The finished pastry perfectly combines a cookie base, a delicate curd filling and a layer of cherries. The cheesecake is moderately sweet and cuts well into portions.

Curd cheesecake with cherries

Кухня: European, десерт, калории: 354, время приготовления: 01:00

Ингредиенты

For the base:

Cookies – 250 g

Butter – 120 g

For the curd filling:

Cottage cheese with 5% fat content – 400 g

Cream with 33% fat content – 150 ml

Sugar – 120 g

Eggs – 3 pcs.

Starch – 15 g

For the berry filling:

Cherries – 220 g (seedless weight)

Sugar – 60 g

Corn starch – 15 g

Рецепт

1. Use shortbread cookies of your choice. Cottage cheese of any fat content will do for the filling. You can take half the specified amount of cottage cheese and the same amount of cream cheese.

2. Transfer the cookies to a blender bowl. Grind until fine crumbs. You can place the cookies in a tight bag and roll them well with a rolling pin.

3. Pour the cookie crumbs into a deep bowl.

4. Melt the butter in the microwave. Add to the crumbs.

5. Mix well with a spoon until all the dry mass becomes moist.

6. Turn on the oven to preheat to 170 degrees. Choose a suitable baking dish. I have a round detachable metal form with a diameter of 17 cm. Cover the bottom and side with parchment. Pour in the cookie crumbs. Distribute over the entire bottom, tamping well and making high sides.

7. Transfer the cottage cheese to a deep bowl.

8. Pour sugar into the cottage cheese.

9. Add starch. Corn or potato starch will do.

10. Beat the eggs in there.

11. Pour in the cream.

12. Grind with an immersion blender until smooth and lump-free.

13. Pour the curd mass into the cookie mold. There should be a border of cookies about 1.5-2 cm high above the curd mass.

Put in an oven preheated to 170 degrees for 50-60 minutes. Baking time depends on the power of your oven. The curd mass should set well.

14. Remove the finished cheesecake from the oven and cool to room temperature.

15. Wash the cherries and remove the pits. Place the cherries in a thick-bottomed saucepan.

16. Pour sugar into the saucepan. Place over medium heat. Bring to a boil, stirring. Cook for 7-8 minutes over low heat, continuing to stir.

17. Dilute the starch with boiled water (30 ml) at room temperature.

18. Pour the starch into the cherries in a thin stream. Bring to a boil over medium heat and cook for 2 minutes.

19. Remove the saucepan from the heat. If desired, beat the cherries with an immersion blender or leave them as is. Let cool slightly.

20. Spread the cherry mixture on top of the cooled pie. Refrigerate for 5-6 hours, or overnight.

21. The cottage cheese cheesecake with cherries is ready.

Enjoy your tea!