Royal cheesecake

The royal cheesecake differs from the usual and familiar cheesecake in its huge size, which looks more like an open cottage cheese pie. In addition, the royal cheesecake turns out to be much tastier thanks to the filling, which combines sugar, cottage cheese and eggs into a tender and soft soufflé. Covered with a crispy crust, the curd cake looks festive and solemn.

The royal cheesecake is made very easily, which even a novice hostess can handle. And the whole preparation of the cake takes very little time.

Royal cheesecake with cottage cheese recipe with photo

Prepare all the necessary products that you will need in the process of making the curd cake.

Grate cold and very hard butter through a coarse grater.

Add flour, vinegar slaked soda, exactly half the sugar to the oil and quickly, without allowing the oil to heat up, rub into small crumbs with your hands.

Lubricate the mold with a thin layer of oil. Pour a little more than half of the cooked shortcrust pastry and distribute evenly over the shape.

For the filling, drive eggs into a separate deep bowl, add cottage cheese, the rest of the sugar, vanilla powder and a pinch of salt.

Stir the ingredients for the cheesecake filling slowly without whisking until smooth.

Transfer the entire curd mass into a crumb-filled pan and smooth.

And part of the shortcrust pastry that remains, distribute over the surface of the curd pie.

Bake in a preheated oven for 30 minutes, at a temperature of no more than 180-200 degrees.

When ready, let it cool and only then the queen of the cheesecakes can be divided into more even and beautiful pieces.

Royal cheesecake is more than a cheesecake and tastes better than you could imagine!