Sometimes they are called cheese-and-curd cakes as they are made of cottage cheese. However it is often possible to hear as people call these products cheesecakes. And all because in old times the most usual cottage cheese was called cheese. Only after in Russia there were hard cheeses from Holland, France and Germany, names began to sound in the way, habitual for us. We will understand features of cooking of this ancient dish.
It is required to you
- fat cottage cheese – 0.5 kg;
- sugar – 0.5 St;
- eggs – 4 pieces;
- lemon zest;
- desi – 100 g;
- vanilla sugar – 1 bag;
- semolina – 1 tablespoon;
- milk and cocoa;
- desi – 50 g;
- raisin and nuts.
Instruction
1. Wipe cottage cheese through a colander, or a sieve. Instead it is possible to use the blender. Separate yolks and mix them with sugar, shake up weight by means of the mixer. Add cottage cheese, a dried peel, the softened oil and semolina. Include the smallest speed on the mixer and mix dough. Beat whites in foam and mix with curds. Dough should be mixed accurately a spoon that didn't settle a squirrel. Add in advance softened raisin and nuts.
2. Prepare a form for roasting. Oil it, and atop slightly powder flour. Warm an oven to 180 wasps and place a form with the test there. Bake within an hour.
3. While cheesecake cools down, be engaged in glaze preparation. Mix sugar with the kindled oil before full dissolution. Add cocoa, milk and sour cream. Boil this mix within 2 minutes. Water already cooled down cheesecake with hot glaze. A spoon you can distribute it on all surface of a product. It is possible to consider preparation ended.