Ingredients
Base
flour
360g
12.60oz
1.44cup
24tbsp
82.5% butter
140g
4.90oz
0.56cup
9.38tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
salt
pinch
Cottage cheese filling
6 to 9% cottage cheese
670g
23.45oz
2.68cup
45tbsp
eggs (3 pcs)
170g
5.95oz
0.68cup
11.39tbsp
egg yolk
1pc
sugar
120g
4.20oz
0.48cup
8tbsp
cornstarch
10g
0.35oz
0.67tbsp
vanilla paste or sugar with natural vanilla
10g
0.35oz
0.67tbsp
salt
pinch
Method
All ingredients except the butter should be at room temperature. Prepare an 18 cm | 7 inches round baking tray with parchment on the bottom.
Filling
- Rub the cottage cheese through a fine sieve (author: I advise you not to skip this step).
- Add the sugar, starch, vanilla paste (or vanilla sugar), salt, eggs, and egg yolk. Then mix it all with a blender until smooth.
Base
- In a separate container, sift the flour, add sugar, salt, and chopped cold (not frozen) butter. In portions, beat the creamy mass in a blender until homogeneous crumbs. It turns out very soft, well-formed (if you squeeze it in the palm of your hand), and crumbles at a touch (you may find a photo in the recipe's image gallery).
- Form the bottom and sides of the tray with ⅔ of the crust, pressing well. Spread the cheese filling evenly on top and sprinkle with the remaining ⅓ of the crumbs. Bake at 347F | 175C for 45 minutes (author: I used the convection mode).
- Leave the finished cheesecake in the oven until completely cooled, slightly opening the oven door. Then, cool in the fridge for 5 to 6 hours. Decorate with berries as desired.
Bon appetit!
