Tender cottage cheese with raspberries

This cottage cheese turns out to be incredibly tender and airy. In the original recipe, the cottage cheese had to be combined with cream and whipped together. I decided to whisk the cream first and then add cottage cheese in the expectation that the filling will turn out more tender. And I was not mistaken. It tastes almost like cheesecake, and the structure is like a whipped ice cream. It's just divine.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Base:

Cookies (chocolate)

250

Butter

100

Cottage cheese (soft)

350

Raspberry

150

Filling:

Cream (33-35%)

100

Sugar

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 35 % 17 g

Carbohydrates 49 % 24 g

298 kcal

GI: 8 / 63 / 29

Step-by-step cooking

Cooking time: 2 h

Step 1:
Foundation.
Step 2:
Grind cookies in a blender into crumbs.
Step 3:
Melt butter
Step 4:
Pour butter into cookies. Mix well.
Step 5:
Put the cookies in the mold and tamp well. Form the sides. If the mass turns out to be dry and does not hold on the sides, you can moisten your hands with water. Put the cake in a preheated 160 ° C oven for 10 minutes. Then remove the mold from the oven.
Step 6:
Filling. Combine cottage cheese with sugar, mix. Add the eggs one at a time, stirring each time. The mass will be quite liquid.
Step 7:
Wash and dry the raspberries.
Step 8:
Whisk cream with sugar into a stable foam. Add the eggs one at a time, stirring each time. The mass will be quite liquid.
Step 9:
Add the cottage cheese and beat again.
Step 10:
Add the eggs one at a time, stirring each time.
Step 11:
The mass will be quite liquid. That's how it should be.
Step 12:
Pour the curd filling on the cooled cake.
Step 13:
Spread raspberries on top. Put the curd in the oven for 50 minutes. Put a container with hot water on the bottom. After the time has elapsed, turn off the fire, open the door slightly and let the curd stand for another 30 minutes. Finally cool the cottage cheese at room temperature and put it in the refrigerator overnight.