Ingredients:

  • Cottage cheese – 600 g
  • Sugar – 1 tbsp.
  • Butter – 200 g
  • Eggs – 6 PCs.
  • Milk – 1 tbsp.
  • Flour – 100 g
  • Starch – 50 g
  • Baking powder – 1 tsp
  • Lemon juice – 2 tsp

Preparation:

  1. Start preparing the curd mass. Take fresh raw eggs, and separate whites from yolks. Melt the butter. Thoroughly RUB the cheese with a fork.
  2. In a large bowl, mix softened butter and egg yolks. Add to half Cup of sugar. Whisk everything together until the appearance of a homogeneous mass.
  3. Add in the mass of curd and whisk with a blender.
  4. Pour the resulting mixture of milk and whisk again. It is necessary to achieve a smooth liquid consistency.
  5. Add the pastry flour, baking powder and starch. Mix thoroughly.
  6. Whip the egg whites with the remaining sugar in a separate bowl. You should now have a light and airy mass. Pour it in the lemon juice, to fix protein.
  7. Pour the protein mass in cheese. Mix the dough with a spoon from the bottom up until they achieve homogeneity.
  8. Take a round deep shape. Lubricate the walls of the mould with vegetable oil. The bottom of the form cover a large sheet of baking paper so that it completely covered the surface.
  9. Long strip of paper for baking, place on greased sides of the form.
  10. When you are sure that the form is completely covered with baking paper inside, pour into it the dough.
  11. Put the form with the future cheesecake in a different form, large in diameter. Pour water into it. Preheat the oven to 160 degrees and put it in our design.
  12. After baking, reduce oven temperature to 120 degrees. Depakite for half an hour.
  13. After the expiration of the desired time, turn off the oven and leave the cheesecake to sit for another 20 minutes.
  14. Remove the finished cheesecake from the oven, allow to cool. Remove the baking paper. You can optionally decorate with whipped cream and serve.