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Sand cheesecake

Author
Cookinero 14 Mar 2025
6060
Sand cheesecake

A shortcrust pastry vatrushka with a delicate curd-lemon filling will become the center of attraction at any festive table, tea party or brunch.

How to cook Sand cheesecake

Step 1

Sand cheesecake

First, prepare the shortcrust pastry. To do this, sift the flour into a large, deep bowl. Add pieces of cold butter, salt, and sugar. Rub the butter and dry ingredients thoroughly until crumbs form.

Step 2

Sand cheesecake

Add the chicken egg to the flour crumbs. Mix the dough thoroughly.

Step 3

Sand cheesecake

Knead the dough until it becomes a plastic mass. Form a ball out of the dough.

Step 4

Sand cheesecake

Wrap the dough in cling film and refrigerate for 30 minutes.

Step 5

Sand cheesecake

Meanwhile, prepare the filling. Place the cottage cheese in a deep bowl.

Step 6

Sand cheesecake

Add sour cream, egg and sugar to the cottage cheese. Beat all ingredients until smooth. It is best to use a mixer or blender, so the filling will be more airy and creamy.

Step 7

Sand cheesecake

Grate the zest of half a lemon and add to the cream. Stir.

Step 8

Sand cheesecake

Roll out the chilled shortcrust pastry and place it in a baking pan, forming the sides. Make multiple punctures in the dough with a fork.

Step 9

Sand cheesecake

Place the filling and smooth it out with a spatula.

Step 10

Sand cheesecake

Place the vatrushka in the oven to bake for 40 minutes. Cool the finished vatrushka a little and remove it from the mold.

Step 11

Sand cheesecake

The shortbread cheesecake is ready. Enjoy your meal!

Sand cheesecake - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta can be used as a substitute for cottage cheese, but keep in mind the texture will be slightly creamier. You may need to drain excess liquid from ricotta to avoid a soggy crust.
Store the cheesecake in an airtight container in the refrigerator for up to 3-4 days. For best freshness, cover it with plastic wrap to prevent drying out.
Yes, replace the regular flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/2 tsp to mimic the texture of traditional shortcrust pastry.
Pre-bake the crust for 10 minutes at 350°F (175°C) before adding the filling. This creates a barrier and helps maintain a crisp texture.
Yes, wrap the cooled cheesecake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reduce the sugar in both the crust and filling by half, or use a natural sweetener like erythritol. The texture may be slightly less creamy.
Serve with fresh berries, a drizzle of honey, or a dollop of whipped cream. A dusting of powdered sugar also adds a nice touch.
Absolutely! Orange or lime zest can be used for a different citrus twist. Adjust the amount to taste, as some zests are stronger than others.

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