- wheat flour - 1.5 cups
- sugar - 0,5 glasses (plus 1 glass in the filling)
- packs of margarine - 0.5 Pieces
- yolk - 2 pieces (plus 3 yolks per filling)
- rum or cognac - 3-5 drops
- baking powder - 0.5 teaspoons (plus 0.5 packs per filling)
- cottage cheese - 0,5 Kilogram (filling)
- butter - 50 grams (filling)
- proteins - 5 pieces (stuffing)
- packing of vanillin - 1 Piece (stuffing)
- salt - 0.5 teaspoons (filling)
To taste, cheesecake with cottage cheese resembles cottage cheese casserole or cheesecake. If you want, you can add the recipe and add dried apricots, raisins or prunes - it will only get better. Cooking cheesecakes with cottage cheese: Prepare the filling. Skip the cottage cheese through the meat grinder 2 times. Rub the yolks with sugar. Add butter, cottage cheese, baking powder, vanillin and salt. Good shake. Beat the proteins and gradually add to the filling, mix. Leave aside. Mix flour, sugar, baking powder, beaten yolks and rum. Add the melted margarine and knead the dough. Divide the dough into two parts, wrap with plastic wrap and put in the freezer for 30 minutes. Preheat the oven to 180 degrees. Grate half the dough on a large grater on a baking sheet lined with parchment paper. Top with a curd filling. Grate the second part of the dough on top. Bake the cheesecake until cooked. Ready cheesecake slightly cool, cut into pieces and serve.
Servings: 6