Cheesecake

I have made this sweet cheese cake several times, especially when I wanted something easy to prepare for the family. The first time I found the recipe online, I liked that it doesn't require complicated techniques or rare ingredients. The cookie crust comes together quickly, and the filling is creamy without any hassle. Usually, I leave it in the fridge overnight – the next day it has a perfect texture and the taste is more balanced.

Quick Info

Total time: about 2 hours (including cooling)
Preparation time: 20-30 minutes
Baking time: 1 hour
Servings: 10-12
Difficulty: easy
Recipe type: sweet cheese cake, dessert for family or guests

Ingredients

Crust
- 300 g Petit Beurre cookies
- 1 package of butter (about 200 g)

Filling
- 600 g cottage cheese
- 250 g sour cream
- 100 ml liquid cream
- 3 eggs
- 250 g sugar
- vanilla essence (to taste)

Preparation Method

1. Preparing the crust
I put the cookies in a food processor and finely crush them. I melt the butter and pour it over the cookies. I mix everything until I get a moist mixture that holds together. I spread the mixture in a springform pan lined with baking paper, including the edges, pressing down with the back of a spoon or the bottom of a glass. The crust should be as compact as possible. I put the pan in the fridge while I prepare the filling.

2. Preparing the filling
I put the cottage cheese in a large bowl and mix it with the sugar until dissolved, using a mixer. I add the sour cream and mix until smooth. I add the eggs one at a time, mixing each time with a spoon, not with the mixer, so the mixture doesn't get too airy. I whip the cream separately, then fold it into the filling along with the vanilla essence.

3. Assembling and baking
I take the crust from the fridge. I pour the filling over the crust and level it. I put the cake in the preheated oven on low heat. I let it bake for about an hour, until the center is no longer liquid but has a slight jiggle when touched.

4. Cooling and decorating
I let the cake cool completely in the pan. Once it reaches room temperature, I put it in the fridge for a few hours, preferably overnight. I can decorate it with whatever I have on hand – fresh fruits, a thin layer of powdered sugar, or simply slice it as is.

Why I make this recipe often

I enjoy preparing this cake because it doesn't require sophisticated ingredients and doesn't take much effort. It's substantial, keeps well in the fridge, and I can make it a day in advance without any issues. It has a balanced taste, isn't too sweet, and cuts nicely after cooling. It's the kind of dessert that doesn't last long on the table.

Tips and Variations

Tips

- For a firmer crust, I press the cookie mixture as well as I can, including the edges.
- I let the cake cool in the oven with the door ajar, so it doesn't crack on the surface.
- If I use wetter cottage cheese, I let it drain beforehand.

Substitutions

- Petit Beurre cookies can be replaced with any plain cookies, but the classic ones provide a neutral taste and a crunchy texture.
- The butter can be used with a higher fat percentage.
- Liquid cream can be replaced with unsweetened whipping cream.

Variations

- I can add lemon zest or a little lemon juice to the filling for a fresher taste.
- If I want, I can put berries or pitted sour cherries on top of the filling before baking.
- For a different look, I decorate with jam or fresh fruits just before serving.

Serving Ideas

- It is best served cold, cut into large slices.
- It goes well plain or with a little fruit sauce.
- I can cut it into smaller pieces if I have many guests.

Frequently Asked Questions

1. Can I use store-bought cottage cheese in a container?
Yes, but if it's too wet, I recommend letting it drain for a few hours in cheesecloth to get a denser filling.

2. Can it be baked without baking paper?
If I use a springform pan, it's safer to put baking paper, especially on the bottom, so I can easily remove the cake.

3. Why is it important to cool the cake completely?
If I cut it while it's warm, the filling won't have time to set and won't hold well on the crust. It's much easier to portion after a few hours in the fridge.

4. How long should I whip the cream before adding it to the filling?
Just until it thickens and holds its shape. It doesn't need to be very stiff, but not liquid either.

5. Can this cake be frozen?
The texture doesn't turn out the same after freezing, so I don't recommend it. It keeps best in the fridge.

Nutritional Values

The values are approximate, calculated for one serving (out of 12):

- Calories: 350-400 kcal
- Protein: 7-8 g
- Carbohydrates: 30-35 g
- Fats: 23-25 g

These figures may vary depending on the type of cheese, butter, and sour cream used.

Storage and Reheating

The cake keeps in the fridge, covered, for up to 4 days. I do not recommend reheating; it is served cold. If there are leftovers, I keep them in the fridge, covered, so they don't pick up flavors from other foods. It doesn't freeze well, so it's not worth trying.

 Ingredients: Base: 300 g Petite Beurre biscuits, 1 pack of butter. Cream: 600 g cottage cheese, 250 g sour cream, 100 ml whipped cream, 3 eggs, vanilla essence, 250 g sugar.

 Tags:  cheesecake