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Soft cottage cheese cheesecake
When I tried cheesecake for the first time, I realized that I fell in love ... And so, my long and thorny path of finding the recipe for my perfect cheesecake began. I almost despaired - I thought that it was very expensive, long and difficult. And so, today I am ready to share a recipe for cheesecake, which can be prepared from the products that you find in your refrigerator, it takes very little time, and most importantly, it ALWAYS turns out to be very tasty. I bet when you try the first piece, you will definitely want to repeat.
How to cook Soft cottage cheese cheesecake
Step 1
Preheat oven to 180°C. Grease the sides and base of a 20 cm diameter baking dish with a free bottom.
Step 2
Place cookies in a food processor and grind quite finely. Mix crushed biscuits with melted butter and place in prepared pan. Smooth out in an even layer.
Step 3
Blend cottage cheese, sour cream, eggs, sugar, honey, lemon zest and vanilla sugar in a food processor or blender for a few seconds until smooth.
Step 4
Pour the cookie mixture into the mold and gently shake and flatten the mold so that the ricotta mixture forms an even layer. Bake in the oven for 40-45 minutes. or until the cheesecake is pale golden and wiggles slightly in the middle when you shake the pan.
Step 5
Remove from oven, cover with foil and cool and refrigerate overnight.
Step 6
Use a knife to remove the cheesecake from the mold. Transfer to a platter and garnish with cocoa.
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