In our country, not much is known about such a dish as cheesecake. More often than not, we cook cottage cheese pie, rather than this dessert with a foreign name. In fact, it is not very difficult to make cheesecake
. To us in restaurants and cafes, this type of cottage cheese pastry came from the United States and Europe. The main highlight of cheesecake is a special filling of cottage cheese in the form of soufflé. It is not completely known whether cheesecake is a cake. In most European cuisines this dish is a cake, as it does not contain whipped cream and frosting
. Although the popularity of cheesecake found in America, the birthplace of the dessert should be considered ancient Greece. It is impossible to explain exactly how the Greeks invented this cake.
Let’s make cheesecake at home from simple products.
Ingredients for cheesecake:
- chicken eggs – 4 pcs;
- vanilla sugar – 16 g;
- salt – a pinch;
- sugar – 120 g;
- butter – 100 g;
- lemon – pcs;
- cottage cheese – 750 g;
- milk – 150 ml;
- cornstarch – 60 g;
- pomegranate – pcs.
Cheesecake preparation:
Eggs should be divided into yolks and whites separately. To the whites we pour vanilla sugar, add a pinch of salt and beat with a mixer until the formation of white stable peaks.
To the yolks pour granulated sugar, beat with a mixer until the formation of a white layer. Melt butter in the microwave until liquid and add it to the yolk mixture. Beat the ingredients until fully combined.
Remove the zest from the lemon using a small grater. Squeeze juice from the rest of the lemon – a teaspoon. Put the juice and zest into the yolk mass, mix the products. Also to the yolks put cottage cheese, beat until homogeneous, gradually pouring milk into the mass.
After all products will be introduced into the mixture of yolks, sift starch into
it.
After integrating the starch, introduce the proteins, working with a mixer.
Cover a 26 cm diameter mold with parchment, grease the surface with oil. Spread the cottage cheese mixture on the bottom, level the surface.
Remove the kernels from the pomegranate, decorate the top of the cheesecake.
Bake the dessert for an hour in the oven at 180 degrees.
As you can see, this cheesecake does not require the transfer of a large number of cookies for the base. Everything is made simply and from available products.
