CREAMY CURD CHEESE CAKE
Creamy Curd Cheese Cake is a delectable dessert that combines the rich, creamy texture of curd cheese with the sweet indulgence of a classic cheesecake.
Mold 21 cm
600g cottage cheese
250g cream cheese (+ 70g topping)
20g vanilla sugar
30g corn starch
1 pinch of salt
This dessert is a delightful blend of flavors and textures, with a buttery graham cracker crust serving as the perfect base for the luscious curd cheese filling. The filling is typically made with a combination of curd cheese, sugar, eggs, and vanilla extract, resulting in a smooth and velvety consistency.
1. Beat the cottage cheese, cream cheese, starch and egg yolks.
2. Beat the egg whites with a pinch of salt, sugar, vanilla sugar. Pour the beaten egg whites into the cheese mixture and combine the two masses with light movements.
3. Pour the prepared mixture into a mold and bake in a preheated oven at 160 degrees for 45-50 minutes.
4. Let the cake cool in the pan to room temperature, then cover the pan with aluminum foil and leave it in the refrigerator for 2 hours.
5. Cover the surface of the cake with cream cheese and arrange the raspberries.