- flour - 1 3/4 Cups
- sugar - 1/2 cup
- salt - 1/4 teaspoons
- chopped chilled butter - 1 1/2 Pieces (12 tablespoons)
- large egg yolk - 2 pieces
- extract of vanilla - 1 teaspoon
- thick cherry jam - 1/3 Cups (filling)
- cream cheese, room temperature - 270 Grams (filling)
- grain cottage cheese, room temperature - 240 Grams (filling)
- sugar - 3/4 Cups (filling)
- salt - 1/4 Teaspoons (filling)
- ground cinnamon - 1 pinch (filling)
- Nutmeg - 1 Pinch (stuffing)
- large eggs, room temperature - 2 pieces (stuffing)
- powdered sugar, for sprinkling - To taste (optional)
1. Lubricate the split shape with a diameter of 22 cm with oil and sprinkle with flour, shake off the excess. Place the form on a baking sheet lined with parchment or silicone rug. Cut the butter into small pieces. Mix flour, sugar and salt in a food processor. Add pieces of butter and mix until the consistency of crumbs. Add yolks and vanilla extract, stir until homogeneous. Put the dough on the work surface. Form a ball out of the test, wrap it in a plastic wrap and cool for about 20 minutes. Put the dough into the prepared form, forming the side edges along the edges 3.5 cm long. Put in the refrigerator for at least 30 minutes. 2. Preheat the oven to 190 degrees. Lubricate the sheet of aluminum foil with oil, cover with foil the form with a dough (greased side). Pour rice or beans on top. Bake in oven for 20 minutes, then remove the foil with rice or beans and bake for another 5 minutes. Lay on the rack for cooling. Lower the oven temperature to 175 degrees. Make a stuffing. Stir the jam and grease them with a warm crust. 3. Whip the cream cheese and cottage cheese in the food processor for 2 minutes until you get a gentle cream mixture. Add sugar, salt and spices, whisk for 30 seconds. While the combine is working, add the eggs and mix for 1 minute. Pour the filling over the jam. Bake a cheesecake for 60 to 70 minutes. Allow to cool to room temperature. Remove the cheesecake from the mold, cool it in the refrigerator and sprinkle with powdered sugar before serving (if desired).
Servings: 8