Ingredients
🍪 For the Crust:
- Flour - 250 grams (2 cups)
- Eggs - 2
- Butter - 100 grams (0.5 cup), cold
- Baking powder - 1 teaspoon
- Sugar - 60 grams (0.5 cup)
- Salt - 1/4 teaspoon
🧀 For the Cheesecake Filling:
- Cottage cheese - 360 grams (12.5 ounces)
- Eggs - 2
- Sour cream - 150 grams (2/3 cup)
- Sugar - 140 grams (2/3 cup)
- Cornstarch - 25 grams (3 tablespoons)
Equipment
- Mixing Bowls
Ensure you have a large and medium-sized bowl for mixing your ingredients. Stainless steel or glass works best as they don't retain flavors.
- Spatula
A sturdy spatula for combining your ingredients without overmixing.
- Pie Form
A 9-inch pie form is ideal for this recipe. Make sure it has a removable base for easy serving.
- Blender
A high-powered blender ensures a smooth and creamy cheesecake filling. A food processor works just as well.
Instructions
Step 1
🥄 Preparing the Crust:
Step 2
🧀 Preparing the Filling:
Step 3
🥧 Baking:
Servings
Serving Suggestions and Ideas 🍰✨
Once your cheesecake has cooled and settled, it’s time to decide how you’ll serve this masterpiece. A classic choice is to top it with a medley of fresh berries—strawberries, blueberries, and raspberries add a delightful burst of color and flavor. Drizzle a bit of honey or a fruity sauce on top for an extra touch of sweetness and visual appeal. 🍓🍯
In the mood for something a bit more indulgent? How about adding a layer of melted chocolate or a caramel swirl? Simply melt your favorite chocolate and drizzle it over the cheesecake in artistic patterns. For the caramel, you can use store-bought or make your own. A sprinkle of sea salt on the caramel adds a lovely contrast of flavors. 🍫🥄
If you're serving this at a special occasion, consider pairing the cheesecake with a glass of chilled dessert wine or a strong espresso for an after-dinner treat that’s sure to impress. And remember, presentation counts! Garnish each slice with a mint leaf or a sprinkle of powdered sugar for that extra WOW factor. Cheers to delicious moments! 🥂💫
Variations
Gluten-Free and Vegan Variations🌱🌾
Gluten-Free: Replace the regular flour in the crust with a gluten-free flour blend. Ensure your baking powder is also gluten-free. The rest of the ingredients are naturally gluten-free, so you’re good to go! 🎂✅
Vegan: For the crust, use a vegan butter substitute and replace the eggs with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg). For the filling, opt for a dairy-free cottage cheese or tofu, a vegan sour cream substitute, and a plant-based cream cheese. Use cornstarch as specified, and you’re on your way to a delicious vegan cheesecake! 🥥🌿
Faq
- What kind of pie form should I use?
A 9-inch pie form with a removable base works best. It helps with easy removal and serving of the cheesecake.
- Can I use a hand mixer instead of a blender?
Yes, a hand mixer or food processor works just as well to achieve a smooth cheesecake filling.
- How can I prevent my crust from getting soggy?
Chill the crust for at least 20 minutes before adding the filling. This helps to firm up the butter and creates a barrier.
- Why did my cheesecake crack?
Cracking often occurs if the cheesecake is overbaked or cools too quickly. Make sure to bake it at the recommended temperature and allow it to cool gradually in the oven with the door slightly open for the first hour.
- Can I freeze my cheesecake?
Absolutely! Wrap it tightly in plastic wrap and foil before freezing. It can be stored for up to 3 months. Thaw in the refrigerator before serving.
- How can I add different flavors to the filling?
Feel free to mix in vanilla extract, lemon zest, or even a swirl of fruit puree into the filling for extra flavor. Just be sure not to add too much liquid to keep the filling firm.
