Greetings, dear friends and guests of the culinary site Home Restaurant! I dedicate today's recipe to all fans of cottage cheese and cheesecake desserts. As you may have guessed from the name of the recipe - we will prepare a curd cheesecake. After the publication of the recipe for the classic New York cheesecake from you, dear friends, on social networks VK and Instagram, there were a lot of suggestions and requests to make a cheesecake from ordinary cottage cheese, since not all hostesses can afford Philadelphia cheese.

Therefore, today I will tell and show you how to make a curd cheesecake from ordinary cottage cheese, which can be bought at any store at home, as expected, with baked goods in the oven.

Homemade curd cheesecake recipe verified to a gram

Expectations VS Reality

I will not promise you that the oven cheesecake is identical to the classic Philadelphia cheesecake, because it is not. Cheesecake with cottage cheese is taught ... not at all like a cottage cheese casserole, Lviv cheesecake or cottage cheese pudding.

Homemade curd cheesecake is a complete dessert with a delicate creamy taste and soft texture. But don't expect too much from this dessert, much less compare it to the classic New York cheesecake.

I made up the recipe and proportions of the curd cheesecake myself, so, please, don't judge strictly, since I don't have a pastry chef diploma yet.

Do you know what is the main advantage of curd cheesecake over the classic brother from the Big Apple? There are no “harmful” cracks in cheesecake made from cottage cheese! Therefore, if you are still in doubt whether to cook a curd cheesecake at home or not, feel free to put on aprons, take your phone or tablet with you to the kitchen and go ahead, cook a delicious dessert!

Products for the 20 cm mold:

For the cheesecake:

• 600 gr. curd
• 160 g icing sugar
• 2 eggs
• 1 tbsp starch (25 gr.)
• 125 gr. cream, min 30% fat

For the basics:

• 100 g shortbread cookies
• 50 gr. butter

For decoration and serving:

• fresh or frozen berries
• fresh mint

Technology: step by step

First, let's prepare a shortbread base for the curd cheesecake. Grind the cookies in a blender into small crumbs.

Mix the biscuit crumbs with melted butter.

And mix until smooth.

Using a glass, we evenly tamp the resulting mass along the bottom of the split form. I use a non-stick cheesecake pan, so I didn't cover it with baking paper this time.

Bake a sand base

We send the form with a sand base to an oven preheated to 160 degrees for 15 minutes. Grid position in the middle, heating: top and bottom.

We take out the form with a sand base from the oven, let it cool completely. Then we wrap the mold with foil so that while baking the curd cheesecake in a water bath, the water does not get into the mold with our dessert. I recommend using a single piece of foil folded three times.

Cooking a delicate curd cream

Mix the icing sugar with starch in a separate bowl.

Combine cottage cheese, cream and eggs in a spacious bowl. I pre-beat the eggs with three tablespoons of powdered sugar, so that the curd mass is easier to interrupt with a blender.

Using an immersion blender, turn the curd-creamy mass into a homogeneous puree.

Then add the icing sugar with starch.

And mix thoroughly, achieving maximum homogeneity.

We spread the resulting curd mass into a prepared form with a sandy base.

How to bake curd cheesecake in the oven

Place the curd cheesecake pan into another spacious, high-sided bain-marie pan. We expose the heating of the oven only from the bottom to 160 degrees. No convection or other blowing functions.

Place both cheesecake tins on the middle rack on the wire rack. Pour boiling water into a large mold, which should reach 1/3 of the level of the cheesecake mold, as in my photo.

We close the oven and bake our curd cheesecake for 60 minutes. For a small cheesecake on a 20 cm pan, 60 minutes is more than enough. If you are preparing a cheesecake in a large 25-26 cm pan, and a double portion, then the baking time should be increased to 1.5 hours.

It is advisable not to open the oven, but if it is very interesting, then you can look with one eye, this cheesecake will not crack anyway.

After baking, leave the cheesecake in the oven with the door ajar for 1.5 hours. Don't expect this cheesecake to have a trembling middle - it won't. Focus on the dense surface of the dessert along the entire diameter of the mold.

Then we take out our almost ready-made curd cheesecake at home according to the classic recipe, and leave it to cool at room temperature. As in the classic recipe, I tightened the cooled cheesecake with cling film, and kept the dessert in the refrigerator for 8 hours.