Cottage Cheese Cheesecake with Berry Jelly
Baking and Desserts | Russian cuisine
⏳ Time
2 hours + 5 hours
🥕 Ingredients
11
🍽️ Servings
8
Description
Cottage Cheese Cheesecake with Berry Jelly
Ingredients
- Roasted Peanuts - 1.1 oz
- Shortbread Cookies - 7.1 oz
- Butter - 3.2 oz
- Cottage cheese - 14.1 oz
- Sugar - 10.6 oz
- Vanilla salt - 0.4 oz
- Sour Cream - 7.1 oz
- Chicken Egg - 3 pieces
- Marinated cherries - 5.3 oz
- Gelatin - 0.4 oz
- Unsweetened cherry juice - 13 fl oz
Step by Step guide
Step 1
Cut the butter into cubes, place it in a saucepan, and melt it over low heat, stirring occasionally. Let the butter cool slightly.
Step 2
In a separate bowl, blend the nuts and cookies into a fine crumb.
Step 3
In a bowl, mix the nuts and cookies. Pour in the melted butter and combine until the mixture resembles wet crumbs.
Step 4
Line a 24 cm round springform pan with parchment paper, add the crumb mixture, and press it down with a glass to create an even, compact base.
Step 5
Bake in a preheated oven at 356°F for 10 minutes, then let it cool completely.
Step 6
Prepare the filling. Blend the cottage cheese with 200 grams of sugar and vanilla sugar until smooth and homogeneous. The sugar should be completely dissolved.
Step 7
Add the sour cream and mix well again.
Step 8
Incorporate the eggs one at a time, mixing until the mixture is smooth, but do not beat it too vigorously.
Step 9
Spread the filling over the crust, smooth it out, and place the cheesecake in a preheated oven at 356°F for 5 minutes. Then, reduce the oven temperature to 284°F and leave the cheesecake in for another hour; the mixture should slightly settle and become firmer.
Step 10
Allow the finished cheesecake to cool in the pan and then refrigerate for 3 hours.
Step 11
Prepare the jelly. Pour the cherry juice into a saucepan, add the gelatin, and let it sit for 10 minutes.
Step 12
Add 100 grams of sugar, place the mixture on the stove, and heat it to 140°F. Remove from heat and stir until the gelatin is completely dissolved. If there are any lumps, strain the mixture through a fine sieve. Allow the gelatin mixture to cool without letting it set.
Step 13
Arrange the berries on the surface of the cooled cake and pour a thin layer of juice over them. Place the cake in the refrigerator for another 30 minutes to allow the jelly to set completely.
Step 14
Remove the cheesecake from the mold, slice it, and serve.
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