- Cottage cheese - 600 g
- Sugar - 1 tbsp.
- Butter - 200 g
- Eggs - 6 pcs.
- Milk - 1 tbsp.
- Flour - 100 g
- Starch - 50 g
- Baking Powder - 1 tsp.
- Lemon juice - 2 tsp.
- Start preparing the curd mass. Take fresh raw eggs, and separate the whites from the yolks. Melt the butter. Thoroughly rub the curd with a fork.
- In a large bowl, mix the softened butter and the yolks. Pour there a half cup of sugar. Beat it all together until smooth.
- Add to the mass of cheese and whisk with a blender.
- Pour the milk into the mixture and whisk again. It is necessary to achieve a homogeneous liquid consistency.
- Add flour, baking powder and starch to the dough. Mix thoroughly.
- Beat the whites with the remaining sugar in a separate bowl. You should get a light and airy mass. Pour lemon juice into it to fix protein.
- Pour the protein mass into the curd. Stir the dough with a spoon from the bottom up, until you achieve uniformity.
- Take a round deep shape. Lubricate the walls of the mold with vegetable oil.Cover the bottom of the form with a large sheet of baking paper so that it completely covers the surface.
- Place a long strip of baking paper on the greased form walls.
- When you make sure that the form is completely covered with baking paper from the inside, pour the dough into it.
- Put the mold with the future cheesecake in another shape, larger in diameter. Pour water into it. Preheat the oven to 160 degrees, and place our construction in it.
- An hour after baking, reduce the temperature to 120 degrees. Bake for half an hour.
- After the required time has elapsed, turn off the oven and leave the cheesecake to brew for another 20 minutes.
- Remove the finished cheesecake from the oven, cool. Remove baking paper. You can, if desired, decorate with whipped cream and serve.