Cheesecake without cottage cheese with sour cream from cookies in the oven
Composition / ingredients
8
Servings:
Cooking method
Put sour cream in a towel and hang for 12 hours in a cool place. The serum should drain from it.
Crumble almonds and cookies in a blender. We heat the oil, pour it to the crumbs, mix.
We put the cookies on the bottom of the mold, level them.
We put it in a preheated oven to 170 and bake for 10-15 minutes .
Beat sugar with sour cream with a blender. Drive in the eggs one at a time, continuing to beat slowly.
Pour sour cream into a cookie mold, put it in a preheated 160 gr. oven for 40-50 minutes. We do not open the door.
The finished sour cream cheesecake will be firmer at the edges, and soft in the middle. Let it cool in the oven, it will settle there.
Then we put the cheesecake in the refrigerator for six hours.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Almonds nuts - 609 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Shortbread cookies - 716 kcal/100g
