Chizkeyk- traditional American dessert of creme Chiza (cream cheese). I'm sure there is no person who has not tried this delicacy. Although the classic cheesecake recipe contains a definite (and unambiguous), list of ingredients, the taste of it from different chefs will be completely different. I want to offer you my author's recipe - curd cheesecake.

I have to say: my diet cheesecake does not purport to 100% bonus resemblance to the original, because instead of cream cheese, I used a soft curd. But if you choose between the usual and bake cheesecake, I would still be noted that it is closer to the second.

By the way, I have never liked classical cheesecake "New York City" because it is the basis of the cookie, which frays and butter. To my taste, a very bold and "hard". Even when I bake cheesecake on the classic recipe, you always do another basis: either as sand (but of whole wheat flour), for biscuitsBut the more that the recipe below.

My cheese cheesecake does not require complicated ingredients and super-abilities, simply follow the instructions below. The main thing to remember one simple rule - cool before to get out of shape, and, of course, prior to feeding :)

Oh, and before you go to directly to the recipe, I will mention a few things: use a split mold (from another to remove it would be extremely difficult), the bottom was covered with parchment. Soft cheese take proven: it is important that it was sour. Fat-free and I do not advise buying (ideally - 5% and above).

Curd cheese cake: a step by step recipe

Ingredients for the base (in the form of 20 cm):

  • flour*- 100-120 g;
  • cheese (plain, of bundles / briquettes) - 50 g;
  • 1 egg;
  • Salt - a pinch;
  • sugar - if desired (I do not use).

*You can use white flour or wholegrain wheat, oat, rye; mix and improvise.

Ingredients for "stuffing":

  • soft cheese - 800 g;
  • eggs - 3 pieces;
  • semolina from durum wheat (or regular) - 3 tbsp;
  • corn starch - 2 tbsp;
  • sugar / syrup /stevia - taste;
  • vanilla - to taste;
  • 1 peel orange / lemon - on request;
  • citric acid - a pinch;
  • Salt - a pinch.

Preparation:

Base. Egg rub with cream cheese until smooth (with a fork or blender), a little salt. enter the flour and continue to rub in small portions. The dough should not stick to hands.

Roll it on a floured surface and move in the same form or spread his hands on the bottom right of the form (so, in my opinion, it is more convenient).

Few pinholes fork basis in several places. Put the form in a preheated oven 180 degree minute 10-12. After remove and set aside.

Reduce the oven temperature to 150 degrees.

Filling. Separate the whites from the yolks. Recent send to the curd.

Proteins, beat with a pinch of salt and citric acid to stable peaks as for meringue (if you use sugar in the recipe, then whisk whites with it; if you are using syrups / stevia, their proteins do not add, otherwise vzobyutsya).

Cottage cheese, beat with the yolks, syrup / stevia and vanilla. Add semolina, starch and continue beating. The last thing - the zest of an orange / lemon (optional). Stir.

Carefully enter the beaten egg whites into the cottage cheese with a spatula (mixer NOT whisk).

Distribute the mass is evenly over the foundations and send it in the oven for about 1 hour (at 150 deg).

Note:in the center of "cheesecake" can seem damp (if you swing shape, middle, will be a little "shake" - everything is OK, safely shut down and leave the cheesecake cheesecake in the oven) when it cools down, it "grabs".

Do not rush to take out of the oven, so it does not opal. I prefer to cook cheese cheesecake evening, cool, clean overnight in the refrigerator, and in the morning to get out of shape (after spending a knife along the small boat) and enjoy!

Serve cheese cheesecake with fruit or berries! Bon Appetit!