Cherry Cottage Cheese Cheesecake

Cherry cottage cheese cheesecake is a shortcrust base with a layer of berries on the bottom and a delicate cottage cheese filling on top. The cake turns out fragrant, rich and very beautiful when sliced. Highly recommended, and after a night in the fridge it becomes even tastier.

Cherry Cottage Cheese Cheesecake

Cottage cheese cake on shortcrust pastry with cherries: a simple recipe baked at 180°C, with a required rest in the fridge.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Chilling 2 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Cottage cheese pies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

Shortcrust base

• 100 g flour
• 50 g butter
• salt pinch
• 2 tbsp cold water

Cottage cheese filling

• 600 g cottage cheese
• 60 g sour cream
• 2 eggs
• 150 g sugar
• 200 g cherries
• vanillin pinch
• 3 tbsp cornstarch

Method

 

1. Make the shortcrust dough, roll it into a thin circle and press it into a 16 cm pan, forming sides halfway up. Prick the dough with a fork and chill in the fridge.
2. In a bowl, combine all the cottage cheese filling ingredients except the cherries and beat with a mixer or blender until smooth.
3. Take out the pan with the dough, place the cherries on the bottom and cover them with the cottage cheese filling.
4. Bake in an oven preheated to 180°C for 40-50 minutes. Then turn off the oven and leave the cheesecake inside until fully cooled.
5. Remove the cake and refrigerate for a couple of hours, or preferably overnight.
   

Tips

• Bring the dough sides up only to the middle of the pan - this makes it easier to remove the cheesecake.
• Cool the cake right in the switched-off oven so the surface doesn't crack.
• Before serving, let the cheesecake rest for a couple of hours, or preferably overnight in the fridge.