Hungarian cheesecake with cottage cheese

Step-by-step cooking

1. Step 1:

   

   Dough. To prepare the dough, we will need: flour: cold cream dough; sugar and salt.

2. Step 2:

   

   Cut cold butter into cubes. Put flour, butter, sugar and salt in a blender bowl.

3. Step 3:

   

   Beat everything into a crumb. You can not beat the dough, but grind it into crumbs with your hands, but it takes longer. That's why I always use a blender now if I need to make a similar crumb. Pour the finished crumbs into a bowl and put in the refrigerator while the filling is being prepared.

4. Step 4:

   

   Filling. To prepare the filling for cheesecake, we will need: cottage cheese; eggs; sugar and vanilla.

5. Step 5:

   

   Combine cottage cheese, sugar, eggs and vanilla in a blender bowl.

6. Step 6:

   

   Beat everything into a homogeneous mass. I first added 2 eggs, as indicated in the recipe, but the filling turned out to be very viscous. It was hard to smear it on the dough. This threatened to shift the layers, so I added 3 eggs to the filling and whipped again. The result was a normal semi-viscous fluid consistency, which was very easily distributed over the dough.

7. Step 7:

   

   Grease the baking dish with butter and sprinkle with flour. Instead, I cut out the bottom and handles from the parchment so that the cheesecake could be easily removed from the mold. Pour 1/4 part of the crumbs evenly into the mold.

8. Step 8:

   

   Spread a third of the curd filling on top. Alternating layers, fill in the form. The last layer should be flour crumbs. In total, I got 3 layers of cottage cheese filling and 4 layers of flour crumbs. Layers can be made a little less, but they will be thicker.

9. Step 9:

   

   Put the pie in preheated to 200°From the oven for 40 minutes.

10. Step 10:

    

    Fill. To prepare the filling, we will need: condensed milk and sour cream.

12. Step 11:

    

    Combine condensed milk with sour cream. In the original version, a whole jar of milk and 4 tablespoons of sour cream were needed. It seemed to me that a can of condensed milk in the presence of sugar is a clear overkill. Therefore, I have greatly reduced the amount of condensed milk.

13. Step 12:

    

    Mix everything up. The consistency should not be too liquid (unfortunately, it turned out to be a little thin for me), otherwise, when cutting, the whole condensed milk together with chocolate patterns will simply drain from the surface of the cheesecake. Therefore, I advise you to add sour cream little by little. And sour cream should be greasy. The fatter, the better.

14. Step 13:

    

    Let the cake cool slightly. It has risen a lot, so I waited until the top settles and slightly crushed it with my hands so that the surface is smooth.

15. Step 14:

    

    Pour the cake evenly with a mixture of condensed milk and sour cream.

16. Step 15:

    

    Decoration. To decorate the cake, we will need bitter chocolate.

17. Step 16:

    

    Melt the bitter chocolate. To make the mass a little more fluid, you can add 1-2 tablespoons of milk or cream.

18. Step 17:

    

    Put in a cooking bag with a nozzle in the form of a very narrow round hole. If there is no such nozzle, then you can simply cut off the small tip at the bag itself. Only it is better to do this after filling the bag with chocolate.

19. Step 18:

    

    Apply melted chocolate patterns on the surface of the cake. Cool the cheesecake and cut into pieces.

20. Step 19:

    

    Bon appetit!