Cheesecake "Three cheese" (master class)

Category: Bakery products
Cheesecake Three cheeses (master class)

Ingredients

Base dough
Butter 100g
sugar 70g
flour 160g
lemon peel 1 tablespoon
walnuts 100g
Cream
cottage cheese smooth soft structure 500g
ricotta cheese 250g
cream cheese / almente 250g
starch 25g
flour 15g
lemon peel 1 tbsp. the spoon
yolks 5 pieces
proteins 5 pieces
orange liqueur 4 tbsp. spoons
sugar 320g
icing sugar for decoration
crackers for sprinkling the mold

Cooking method

  • Grind walnuts, you can use a blender, or you can use a rolling pin and a couple of plastic bags. Grind, but not into powder, but so that the nut is felt.
  • Cheesecake Three cheeses (master class)
  • Add all the ingredients except the flour to the mixer bowl
  • Cheesecake Three cheeses (master class)
  • Stir and add flour gradually until crumbs form
  • Cheesecake Three cheeses (master class)
  • Cheesecake Three cheeses (master class)
  • For baking, use a split form with a diameter of 26 cm, I have forms 24 and 28 cm. I used 24 cm, but it would be better to take 28 cm, the very cheese cream rises. I lined the bottom of the form with baking paper, and greased the form with oil
  • Cheesecake Three cheeses (master class)
  • Here, I think, should have been generously sprinkled with homemade breadcrumbs. More reliable after all))
  • But I did it strictly according to the recipe. After the mold is oiled with oil, lay out the dough on the base and lightly morn it with your hands.
  • Cheesecake Three cheeses (master class)
  • Now it's time to prepare the cream. To do this, add cottage cheese, butter cream, riccotta, flour, starch, yolks, lemon zest, orange liqueur and 3/4 cup sugar to the mixer bowl. I didn't have orange liqueur, I used baileys.
  • Cheesecake Three cheeses (master class)
  • Stir at medium speed for 2-3 minutes, until a homogeneous mass is obtained
  • Cheesecake Three cheeses (master class)
  • Next, beat the whites until stable peaks, add the remaining sugar and beat until the sugar dissolves, which is not always possible, since sugar is now akin to sea sand - poorly soluble ((
  • Cheesecake Three cheeses (master class)
  • Put the cheese-curd mass into the protein mass and gently stir from bottom to top
  • Cheesecake Three cheeses (master class)
  • In just a minute, we get an even, very airy cheesecake cream, which we spread on the base.
  • Cheesecake Three cheeses (master class)
  • Bake at 180 degrees for 20-25 minutes, then take it out and draw it with a damp thin spatula along the walls so that the finished cheesecake is easier to reach after baking. Reduce temperature to 160 degrees and bake for another 45 minutes. Keep in the form until cooled.
  • Cheesecake Three cheeses (master class)
  • With the cheesecake we were going to visit, so in the morning I sprinkled the cheese with powdered sugar and there was no time for photographs, we went to visit. Further, the photos are no longer mine, but my beloved friend.
  • Cheesecake Three cheeses (master class)
  • Cheesecake Three cheeses (master class)

Note

The recipe is very good, the cheesecake turns out to be very aromatic with an absolutely amazing aftertaste.
🔗

lungwort
Tanya, the recipe is probably really good, but the execution is excellent! I haven't seen such a chic top layer on cheesecakes for a long time. And the bottom layer with walnuts is good. I took this recipe to bookmarks, maybe in the near future I will try to bake it. What I like about your work is the products that you don't have to run far for, everything is in the store near your home. Thank you very much.
GruSha
Tatyanawhat a delicious recipe !!!
celfh
Natalia, GulsineThank you girls!
SnieZhinka
celfh, such a beautiful recipe, but I'm a complete zero in cheeses
cottage cheese smooth soft structure 500g is a type of sweet curd cheese with vanilla for children such?
ricotta cheese 250g - there is a big question mark ??? what should the layman take instead of him?
cream cheese / almente 250g is a processed cheese friendship?

I really want such a thing ...
celfh
Anastasia, cottage cheese of soft smooth structure, this is ordinary cottage cheese, but not from the category of expensive ones. We have this cottage cheese brand "Every day", my characteristics, on the pack it is not written about it: smooth, moist cottage cheese.
🔗
Almente is a cream cheese, this is, of course, not Philadelphia, slightly salty, but in the future it does not feel
🔗
And ricot, it is ricot. But if there is no almente or ricotta, you can try to make it simply from cottage cheese. A bright aroma will give zest and liquor))
Regarding cheeses, I had a conversation with the author of the recipe, he has not lived in Russia for 20 years, so he has no idea what is on the shelves of our stores. He called the cottage cheese curd mass, after negotiations we decided that it was soft cottage cheese in tubes. When I took the tube in my hands, it seemed to me that it would be very liquid, so I took the most ordinary cottage cheese, well, it turned out to be the cheapest in the required structure)) Cheese is very good on the second day.
marina-asti
celfh, wow, you temptress, Tanya! There is beauty in the oven, the aroma is crazy!
celfh
Quote: marina-asti
Beauty stands in the oven
Marina, I really want to also like it))
marina-asti
Cheesecake Three cheeses (master class)

The photo is really only so far - very tasty! I pulled it out of the oven at night, it seems to me now that it is a little more airy than it should be. I scrambled a piece of coffee, great for me!
I put the cheesecake in the refrigerator, I think it will be as much as I would like it by evening, more dense!
Very tasty bottom layer due to walnuts, I really cheated a little and I had 30 grams of butter all over the house, I added sour cream there -
celfh
Marina, awesomely beautiful pie!

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