Cheesecake is liked by everyone, even the most capricious gourmets. Delicate crumbly dough and soft juicy cottage cheese are the key to a successful royal cheesecake.

If a child does not want to eat cottage cheese at home, the recipes from my article will come in handy. Making a pie is not at all difficult, the recipe will become your favorite, I have no doubt about it.

Preparing classic royal cheesecake is very simple and quick; it requires a minimum of ingredients.

You will need cottage cheese, flour, soda, sugar and chicken. eggs. To diversify the vanilla flavor of a classic cheesecake, I advise you to add chocolate, fruit, citrus zest, berries and fruits to the batch.

General principles of cooking

The Tsar's cheesecake differs from the standard one in its dough. This time you need to use shortbread dough, all housewives love to make it.

In this case, it is worth cutting the sl. butter into pieces, sprinkle them with flour and then soda.

After this you can Chop the butter with a knife, rub it with your hands, making a homogeneous crumb.

Working with him is truly a pleasure, but in order to achieve the desired result, you have to do everything very quickly, otherwise it will be difficult. the butter will melt in the hands of the hostess.

The royal cheesecake will be airy if you beat the whites separately, and only then add the sweet mass with cottage cheese.

The top of the dessert is a classic version of streusel. Sweet confectionery crumbs will decorate your baked goods. To bake it, you need to preheat the oven to 200 degrees, do not forget to grease the baking dish. oil

It is best if you have a springform pan at home, in which case the pie will be beautiful and will not fall apart when you need to take the pie out.

Cook in the oven at 200 degrees. 40 minutes.

During this time the pie dough will become golden brown. The pie should be left for 60 minutes under a towel after it is ready, and only when it has cooled can it be served to the table.

Below in the article I will present recipes for making royal pastries, feel free to choose a couple of them and start cooking.

Royal cheesecake

The classic recipe is ideal for use on a Sunday.

Even in the morning, preparing a wonderful breakfast for the whole family will not be difficult for anyone. The dough will turn out tender, it will melt in your mouth, and the cottage cheese will saturate the entire pie, giving it a particularly pleasant taste.

Ingredients: 530 gr. cottage cheese; 130 gr. sl. oils; 4 things. chickens eggs; 225 gr. flour; 1 tsp baking powder; 1 pack vanillin; 200 gr. sah. sand.

Sl. butter can be replaced with high quality margarine.

Cooking algorithm with photo:

1. I cut frozen sl. cube the butter and place it on the work surface. I sow flour on top of the sl. butter, chop with a knife.
2. I add 1/3 of the sugar and baking powder to the mixture and chop further with a knife.
3. I grind the mixture into crumbs and add it to the bowl. I put it in the refrigerator to freeze. the oil froze again. I separate the whites from the yolks, put them in the refrigerator and add cottage cheese, the remaining sugar and vanillin. I mix everything.
4. I beat the mixture with cottage cheese with a blender or you can use a mixer for this purpose. 3 minutes will be enough to get a tender mass. Add salt to the whites and beat until stiff. Pour the whites into the cottage cheese mixture and mix with a spatula, making movements from top to bottom. I divide the dough into 2 parts.
5. I pour half of the dough onto the mold, forming sides of 2-3 cm. I press down the crumbs. Pour cottage cheese onto the mixture and cover with crumbs. I bake until the baked goods have a beautiful golden brown color. It takes about 40 minutes for the royal cheesecake to be thoroughly baked. As soon as it is ready, I take out the mold and cover the cheesecake with a towel. Once cooled, I serve the pie on the table. Preparing the dessert is very simple!

Royal chocolate cheesecake in a slow cooker

The recipe is very original and will appeal to all owners of such a device as a multicooker. Royal pastries are not only beautiful, but also delicious, children like their chocolate taste, and the ingredients are affordable.

Ingredients: 2 tbsp. flour; 200 gr. sl. oils; 1 tbsp. Sahara; 500 gr. cottage cheese; 1 tbsp. baking powder; 3 pcs. chickens eggs; 1 pack van. Sahara; 3 tbsp. cocoa powder.

Cooking algorithm with photos, presented step by step:

1. Mix cocoa powder with baking powder and flour.
2. I chop the mass with cold sl. butter, make crumbs.
3. I let loose the chickens. eggs, add van. sugar and plain sugar, cottage cheese and make a batch.
4. I beat the mixture with a mixer and generously grease the bowl with the mixture. oil I divide the dough into 3 parts.
5. I add 1/3 of the dough to the bowl, then half of the filling, 1/3 of the crumbs and fill it with cottage cheese again. The last layer is flour dusting. All that remains is to bake a pie with cottage cheese.
6. I cover the multicooker with a lid and bake the pie for 60 minutes on the “Baking” program. After this, I let the dessert sit in the slow cooker for another 20 minutes. I open the lid and transfer the cooled cheesecake to a dish. This concludes the recipe, you can enjoy delicious baked goods.

Only I still have something to please you with, read other recipes for delicious baked goods, using them in practice.

Spirited cherry cheesecake from the royal table

Without any exaggeration, this is a wonderful baking recipe.

Its base is delicate and thin, the aroma of baking is wonderful, as is the taste. The pie will not leave anyone indifferent! All ingredients are available.

Ingredients: 1 tbsp. sah. sand; 1 tbsp. flour; 200 gr. sl. oils; 300 gr. cottage cheese; 2 pcs. chickens eggs; 1 tbsp. pitted cherries; 1 pack vanillin; 1 tsp baking powder.

Cooking algorithm:

1. I make crumbs from sl. butter, flour and baking powder, 2 tbsp. Sahara.
2. I take the pits out of the cherries. I add starch to it so that the cherries do not lose their delicious juice. I mix the cottage cheese in a bowl and beat the chicken. eggs and mix as well. I add sugar and vanillin.
3. I beat the mixture with a mixer until smooth and fluffy.
4. I put 2/3 of the crumbs in the mold and cover the base of the cheesecake with it. I lay out the berries and sprinkle the tiny mixture on top.
5. Bake until done and let cool before serving.

Cheesecake always turns out very tasty, but you can make it even better if you use my recommendations in practice:

• The taste of baked goods will become even better if you add caramel or fruit sauce to it. For example, I advise you to take 250 g. lingonberries, sprinkle the berries with sugar and simmer over low heat until the juice begins to release. The mass needs to thicken. Feel free to pour this lingonberry sauce over the royal cheesecake when you serve it. The dessert will turn out just to lick your fingers, proven by personal experience!
• The filling can be creamy. It depends on the number of chickens. eggs that you will introduce into it. If you don't want to use a lot of chickens. eggs, then there is another secret on how to successfully increase the creamy properties of cottage cheese. Dilute it with sour cream, the filling will be very tasty and tender.
• Royal cheesecake recipes support all experimenters. Don’t be afraid to change the recipe for the filling or dough. Add fruit puree, raisins, and dried fruits to the curd mixture. The taste will become even better and everyone will like it.
• I will tell all those who have an oven with a grill the secret of perfect baking: when there are 5 minutes left before the dessert is ready, you should turn on the grill, sprinkle the royal cheesecake with sugar so that it caramelizes.

That's all, choose recipes and start implementing them in the kitchen yourself!

My video recipe

Tender, sweet, incredible royal cheesecake with cottage cheese on your table! Prepare it at home using one of the recipes from our selection.

Unlike a regular cheesecake, which is a flatbread of dough with an open filling, the Tsarskaya one is more like a closed grated pie with a delicate curd filling, reminiscent of a soufflé. The baked goods are very tasty, with a soft center and an appetizingly crispy top layer. Often, even those who do not like or eat cottage cheese do not refuse a piece of such a pie.

Tsar's cheesecake is especially good when chilled, but you can also eat it warm, optionally supplemented with sour cream or fresh berries. We offer a detailed step-by-step recipe for this wonderful dessert!

For the test:

• flour - 240 g;
• sugar - 100 g;
• butter (margarine can be used) - 150 g.

For filling:

• fine-grained cottage cheese (preferably from 9%) - 500 g;
• soda - ½ teaspoon;
• vanillin - a pinch;
• sugar - 100 g (or to taste);
• medium-sized eggs - 3-4 pcs.;
• salt - ½ teaspoon.

Grate the butter on a coarse grater or chop it into small pieces with a knife. The butter bar must be hard and cold (you can put it in the freezer for 30-40 minutes before starting cooking). Add sugar and immediately the entire amount of sifted flour.

Rub the mixture intensively with your palms until you obtain fine crumbs. We work quickly so that the butter does not have time to melt from the heat of our hands.

Approximately 2/3 of the resulting crumbs are tamped and distributed over the bottom of a heat-resistant springform container, forming a border around the edges (in our case, a round baking dish with a diameter of 22 cm was used). To be on the safe side, it is advisable to cover the bottom of the container with oiled parchment and grease the walls with butter.

How to make the filling for a royal cheesecake? Thoroughly knead the cottage cheese until smooth, getting rid of graininess and curd lumps. Add soda, salt and vanillin. Add sugar and vary the dosage yourself.

Beat the raw eggs into the curd mixture one at a time, stirring the mixture thoroughly each time.

Since the consistency of the filling will greatly depend on the size of the eggs used and the moisture content of the cottage cheese, we are guided by the state of the mass - perhaps you will need a little more or less eggs than indicated in the recipe. The curd filling should not be dense, but not very liquid, approximately like thick sour cream.

Fill the previously prepared pie base with the curd mass.

Level the filling and sprinkle evenly with the remaining sweet crumbs. Place the royal cheesecake in an oven heated to 200 degrees.

Bake for 40-45 minutes. As a result, the top layer of the cheesecake should be slightly browned.

Cool the baked goods completely and then remove the split edge. Cut the pie into portions and serve!

Recipe 2: royal cheesecake with cottage cheese in the oven

This light shortcrust pastry pie with a wide layer of cottage cheese is a hearty and, one can confidently say, festive delicacy. Royal cheesecakes are perfect for both tea drinking and as a full breakfast.
In this recipe we are preparing a classic version of royal cheesecake.

However, after the first cooking experience, you can enhance the taste with the help of a fresh citrus flavor - lemon, add your favorite additives to taste: fruits, berries, nuts, raisins, or make cheesecake with chocolate chips.

• eggs - 5 pieces
• cottage cheese - 500 grams
• butter - 200 grams
• sugar - 1 glass
• salt - a pinch
• flour - 2 cups
• soda - 1 teaspoon
• vinegar - to remove soda
• vanilla sugar - optional and to taste

Remove 200 g of fairly hard butter from the refrigerator (but not from the freezer, as frozen is not good). Grate this oil.

To the butter, add 2 cups of sifted flour, a pinch of table salt, 2 tablespoons of sugar, and soda quenched with lemon juice or vinegar.

Grind the resulting mixture into crumbs. You can do this with a spoon or with a mixer - it’s more convenient and faster (only in a higher bowl so that the crumbs don’t fly away).

Add the rest of the sugar (previously we used only 2 tablespoons from 1 glass) to the cottage cheese, add the eggs and mix thoroughly.

Grease the bottom of a springform tin (26 cm in photo) and place 2/3 of the crumbs into it.

Spread the cottage cheese evenly on top.

Then add the rest of the crumbs again.

Bake in preheated oven for 30-40 minutes. with a temperature of 180 degrees.

Carefully remove the sides of the pan and transfer the cake to a wide plate.

Once cooled, cut the king cheesecake into pieces.

Recipe 3: how to cook royal cheesecake with cottage cheese

To prepare the dough:

• Wheat flour – 1.5 cups
• Soda – ½ tsp.
• Margarine – 150 gr.
• Sugar – ½ cup
• Salt – ½ tsp.

To prepare the filling:

• Cottage cheese – 500 g.
• Eggs - 4 pcs.
• Sugar – ½ cup (or to taste)
• Soda – 1/3 tsp.
• Vanillin – a pinch.

Preparing shortbread crumbs. Mix flour, soda and sugar in a deep bowl. Grate the frozen margarine. Rub everything together with your hands.

Pour 2/3 of the shortbread crumbs into the mold and lightly press the dough with your hands to the bottom and sides of the mold. Place the remaining 1/3 of the crumbs in the refrigerator for now.

Prepare the curd filling. Mix cottage cheese with eggs, sugar, salt, soda and vanilla. Mix with a fork or lightly beat with a blender. Pour the filling into the mold onto the dough.

Sprinkle the curd filling with shortbread crumbs from the refrigerator.

Preheat the oven to 200 degrees. We put our royal cheesecake in the oven. Bake for 35-40 minutes until the top crust of the pie is browned. Let's get it. Leave to cool.

Cut the royal cheesecake into portions. The royal cheesecake with cottage cheese is ready. Bon appetit!

Recipe 4: royal cheesecake with raisins (step by step)

For filling:

• 500 g cottage cheese;
• 1 cup of sugar;
• 4 eggs;
• vanillin or vanilla sugar;
• 1 tsp. baking powder;
• zest from half a lemon;

for test:

• 2.5 tbsp. flour
• 1 half glass of sugar;
• 1 tsp. baking powder;
• 0.5 tsp. salt;
• 150 g butter.

Let's make the filling first. Combine all ingredients in a deep and convenient container. It is advisable to take homemade, fatty cottage cheese. The lemon zest needs to be grated on a fine grater.

Beat it all with a mixer or in a blender until the mass becomes homogeneous. The consistency is quite liquid - like pancake batter.

In another bowl prepare the dough. In general, it’s difficult to call it a dough - it turns out to be crumbs. Mix dry ingredients. You can sift the flour. If there is no baking powder, then regular soda (0.5 tsp) will do.

Now we take the butter out of the refrigerator and grate it on a coarse grater directly into a bowl with flour and sugar. Periodically dip a piece in a mixture of dry ingredients - this will prevent the grated butter from sticking together into one lump.

Using your hands, quickly grind everything into crumbs. Line the pan with parchment or baking paper and grease with a little butter. We put a large half of the sand crumbs into the mold, level it and make small sides around the perimeter.

Pour in the curd filling and carefully sprinkle the remaining dough on top.

We send this beauty to bake in an oven preheated to 200 degrees. The cheesecake will remain there for exactly 45 minutes.

Well, now we move on to the most difficult part. We take out this delicate, aromatic miracle and leave it in the cold for 6 hours. In a freshly baked cheesecake, the filling will be runny - don’t be afraid, it will thicken after it cools.

It is better to serve Royal cheesecake with a cup of green tea, but I like to brew aromatic tea with mint and lemon. You can even prepare it for the holiday table. I hope the pie will become one of your favorite cottage cheese baking recipes.

Recipe 5, wait: homemade cheesecake royal style (with photo)

The recipe for a delicious cheesecake with cottage cheese will not “load” us with time at all, but at the end we will get amazing pastries. The composition of the ingredients is not at all complicated and includes products that are always available in home kitchen cabinets and refrigerators.

• cottage cheese (preferably homemade) - 700 grams,
• chicken eggs - 4 pcs.,
• sugar - a little less than a glass,
• a heaped glass of flour,
• 100 grams butter,
• vegetable oil for greasing the baking dish.

Break the eggs into a deep bowl and add sugar (without two tablespoons, which will be used in the recipe for another thing).

Whisk everything thoroughly until the sugar grains are completely dissolved.

Add cottage cheese to the resulting mass.

Mix thoroughly again, achieving homogeneity of the mass.

We put the bowl with the curd filling aside and prepare the topping crumbs. In order to prepare the so-called “crumbs”, add grated soft butter and sugar, which we left in stock, to a small amount of flour. Then, more and more flour.

We rub this mass with our hands until it spills between our fingers - dry crumbs.

After greasing the baking dish with vegetable oil,

pour half of the dry crumbs into it - sprinkles.

Then pour the curd mixture over the crumbs.

And then add the remaining half of the crumbs.

Heat the oven to a temperature of 170 degrees. Place the mold with the royal cheesecake in an oven preheated to 170 degrees for 35 minutes. We duplicate the readiness of the baked goods by piercing it with a match or a toothpick; their tip should be dry. After the specified time has passed, remove the baked goods from the oven. And we enjoy the unusually delicate taste of the royal cheesecake with cottage cheese, first ourselves (taking a sample), and then we treat our family.

These pastries can be served straight from the oven, but they are also very good cold. Decorate the cheesecake with berries as desired.

Recipe 6: royal cheesecake with cottage cheese - simple and quick

• Butter 200 g
• Flour 2 tbsp.
• Eggs 3 pcs.
• soda 1 tsp
• Sour cream 2 tbsp
• Cottage cheese 5-7% 400 g
• Lemon zest 1 pc.

Chop a pack of butter, 2 cups of flour, 2 tablespoons of sugar and soda, quenched with lemon juice or vinegar, into crumbs with a knife.

It should look like this.

All other ingredients for the royal cheesecake must be mixed for the filling.

You will get a homogeneous mass.

Pour about 2/3 of the crumbs into a greased form (frying pan) - this is the base of the royal cheesecake, then pour out the filling, pour the remaining crumbs on top.

Bake the cheesecake in the oven for about 30-40 minutes.

Recipe 7: Tsar's cheesecake with apricot jam

• 200 g cold margarine;
• 2 cups of flour;
• 1 cup of sugar;
• 1 packet of baking powder.
• For filling:
• 500 g cottage cheese;
• 4 eggs;
• 1 cup of sugar;
• 200 g apricot jam;

Grind into homogeneous crumbs with your hands. This will be the dough for our “cheesecake”.

Cool the royal cheesecake in the mold; once completely cooled, cut and serve.

Recipe 8, step by step: delicious royal cheesecake

• cottage cheese (homogeneous cottage cheese, without grains) - 300 g,
• wheat flour - 2 cups,
• granulated sugar - 7 tbsp. spoons,
• slaked soda or baking powder - 1 teaspoon,
• salt - 1 pinch,
• butter - 120 g,
• chicken egg - 2 pcs.,
• vanilla sugar - 1 teaspoon.

Sift flour into a mixing bowl. Add a pinch of salt, 0.5 teaspoon of vanilla sugar and 1 teaspoon of baking powder. Stir.

Grate very cold butter on a coarse grater. Before grating, place a whole piece of butter in flour and roll well. This way, the oil will be easier to grate, and the oil itself will heat up less. Each time, dip the butter into the flour before touching the grater. Add 5-6 tbsp to the grated butter. spoons of granulated sugar.

Very quickly, use your fingers to rub the grated butter into the flour until you obtain loose flour crumbs.

Divide the total flour crumbs into 2 parts (60% and 40%). Place most of the flour crumbs in a baking dish. I covered the bottom of the mold with parchment so that the finished cheesecake would move away from the mold more easily. Grease the walls of the mold with butter. When baked, the sugar particles will turn into caramel. There is a risk that the caramel will stick and the finished baked goods will not release well from the mold. To prevent this from happening, do not ignore the advice on using parchment for baking.

In a separate bowl, mix cottage cheese, two eggs and a little sugar. You can add sugar according to your taste. I put 2-3 tbsp. spoons. The cheesecake crust will be quite sweet, since we put a lot of sugar in the shortbread dough.

Using a spoon or fork, mix the cottage cheese with eggs and sugar. The use of equipment or a mixer is generally not appropriate. The main thing is that the cottage cheese is homogeneous and without grains. I use store-bought cottage cheese in briquettes.

Quite quickly, our mass will turn into a curd mixture, slightly thicker than kefir. Add the remaining vanilla sugar to the mixture and stir again.

Pour the resulting curd filling into the dough pan. Distribute evenly.

Sprinkle the remaining flour crumbs onto the curd filling so that the flour crumbs completely hide the curd filling. Level it out.

Preheat the oven to 200 degrees. Bake the king cheesecake in a hot oven for about 40 minutes. As it bakes, the flour crumbs will brown, and rosy spots will appear on the edges of the cheesecake. It is with the help of sugar, butter and heat that caramel is formed. It makes the cheesecake crust crispy and very tasty. Don't think that this caramel is hard. No, it just adds a nice crunch, but the edges of the cheesecake are not hard at all. This pastry is quite suitable for people of any age, from young to old. The finished cheesecake is very tender and very tasty.

Recipe 9: royal cheesecake with cottage cheese in a slow cooker

• 100 g butter;
• ¾ cup sugar;
• 1.5 cups wheat flour.

• 500 g fat cottage cheese;
• 3 chicken eggs;
• ¾ cup sugar;
• 1 pinch of salt;
• 2 tablespoons (without a slide) of potato starch;
• vanilla to taste.
• 10 g butter for greasing.

Be sure to choose fresh cottage cheese from the farm for cheesecake. Thoroughly knead the cottage cheese into a paste using an immersion blender. We try to make the mass homogeneous, without grains.

Add eggs, sugar, salt, starch and vanillin to the cottage cheese.

Mix the resulting mass thoroughly. It will be uniform and smooth.

Set the filling aside and prepare the sand base. Pour flour and sugar into the bowl of a mixer or food processor and mix.

Add soft butter cut into pieces. Mix thoroughly until fine crumbs are obtained so that no large oil lumps remain.

Grease the multicooker bowl with butter, covering approximately 3 cm in height.
Pour 2/3 of the shortbread crumbs into the bottom of the multicooker bowl. Using your fingertips, distribute it evenly over the entire surface, lightly compact it and form a side about 2 - 2.5 cm high.

Now it's time for the filling. In theory, it should not extend beyond the edges of the sides. But here it is important not to overdo it with these sides: in order for the finished product to look neat, higher sides should not be formed.

Gently sprinkle the entire surface with the remaining sand crumbs, trying to distribute it evenly.

Place the bowl in the multicooker. Royal cheesecake is prepared in the “Baking” mode. Typically, the cooking time in a multicooker is 50 or 60 minutes in this mode. We bake for the time that your multicooker offers. My multicooker has never let me down - the basic time for the Baking mode has always been enough.

Unlike a regular cheesecake, which is a cake of dough with an open filling, the royal one is more like a closed grated pie with a delicate curd filling, reminiscent of a soufflé. The baked goods are very tasty, with a soft center and an appetizingly crispy top layer. Often, even those who do not like or eat cottage cheese do not refuse a piece of such a pie.

Royal cheesecake is especially good when chilled, but you can also eat it warm, optionally supplemented with sour cream or fresh berries. We offer a detailed step-by-step recipe for this wonderful dessert!

Ingredients:

For the test:

• flour - 240 g;
• sugar - 100 g;
• butter (margarine can be used) - 150 g.

For filling:

• fine-grained cottage cheese (preferably from 9%) - 500 g;
• soda - ¼ teaspoon;
• vanillin - a pinch;
• sugar - 100 g (or to taste);
• medium-sized eggs - 3-4 pcs.;
• salt - ½ teaspoon.

How to make dough for king cheesecake

1. Grate the butter on a coarse grater or chop it into small pieces with a knife. The butter bar must be hard and cold (you can put it in the freezer for 30-40 minutes before starting cooking). Add sugar and immediately the entire amount of sifted flour.
   
2. Rub the mixture intensively with your palms until you obtain fine crumbs. We work quickly so that the butter does not have time to melt from the heat of our hands.
   
3. Approximately 2/3 of the resulting crumbs are tamped and distributed over the bottom of a heat-resistant springform container, forming a border around the edges (in our case, a round baking dish with a diameter of 22 cm was used). To be on the safe side, it is advisable to cover the bottom of the container with parchment and lightly grease the walls with butter.
   

   How to make the filling for a royal cheesecake

4. Thoroughly knead the cottage cheese until smooth, getting rid of graininess and curd lumps. Add soda, salt and vanillin. Add sugar and vary the dosage yourself.
   
5. Beat the eggs into the curd mixture one at a time, stirring the mixture thoroughly each time.
   
6. Since the consistency of the filling will greatly depend on the size of the eggs used and the moisture content of the cottage cheese, we are guided by the state of the mass - perhaps you will need a little more or less eggs than indicated in the recipe. The curd filling should not be dense, but not very liquid, approximately like thick sour cream.
   
7. Fill the previously prepared pie base with the curd mass.
   
8. Level the filling and sprinkle evenly with the remaining sweet crumbs. Place the royal cheesecake in an oven heated to 200 degrees.
   
9. Bake for 40-45 minutes. As a result, the top layer of the cheesecake should be slightly browned.
   
10. Cool the baked goods completely and then remove the split edge. Cut the pie into portions and serve!
    

The royal cheesecake with cottage cheese is completely ready! Enjoy your tea!

Hello, dear hostesses and owners. Warm greetings to you! 🌞

But it is royally delicious! Perhaps one of my favorites, right after. And it’s just as easy to prepare, just a little longer.

The crumbly shortbread dough and delicate curd filling just melt in your mouth! In tandem with morning coffee or aromatic tea and seasonal berries, the royal cheesecake has no equal.

It's incredible fun and a great start to the day.

Royal cheesecake pie with cottage cheese in the oven

We will need:

• Flour - 300 gr
• Cottage cheese – 400 gr
• Butter - 100 g
• Sugar - 50 g for dough and 100 g for filling
• Salt - 1/2 tsp
• Soda - on the tip of a knife
• Vanilla sugar - 1 tsp
• Eggs - 3 pcs
• Heavy cream - optional

As you can see, the ingredients are very simple and can be found in every kitchen. There is nothing complicated in the recipe, but you need to follow the proportions quite strictly to get an excellent result. In addition, there are some nuances that I will share with you.

First, sift the required amount of flour. This is a must; sifting not only helps remove debris that sometimes gets caught in the flour, but also saturates it with oxygen and makes it more airy.

We add 50 grams of sugar to the flour, half a teaspoon of salt and soda on the tip of a knife.

And you need to thoroughly mix these bulk components with flour so that they are evenly distributed.

The butter needs to be kept in the freezer for 5-10 minutes so that it hardens well. And on a coarse grater, quickly, before it has time to start melting, rub it into our flour.

You should now have shortbread dough. It is very interesting, the consistency is similar to children's kinetic sand! 😊

That is, it seems to be crumbly, not at all viscous, and does not stick to your hands. If you squeeze it in your fist, it holds its shape, but if you press it a little, it crumbles again.

This is how the correctness of the test is determined.

The dough is ready! Immediately put it in the refrigerator and proceed to preparing the filling.

Since all this is prepared very quickly, I advise you to immediately turn on the oven at this stage and set it to warm up to 180 degrees.

To prepare the filling, take a separate bowl, put cottage cheese, sugar, eggs there, add vanilla sugar, if you have it.

And we need to blend all this stuff with an immersion blender.

And here we get to the nuances. Why did I indicate cream as an option in the product descriptions? It's all about the cottage cheese, it's different for everyone. It can be very dry, grainy, it can be very wet that it drips, it can just be in briquettes (like mine), it is also quite wet.

To prevent the filling from being too liquid, you need to pay attention to the moisture content of the cottage cheese. If the cottage cheese is wet, then we do not add cream. With them, of course, it’s even tastier than usual, but then it will turn out too liquid.

We use cream in the recipe only if the cottage cheese is very dry, to give the curd mass more plasticity. The quantity is “by eye” and it is very important not to overdo it.

You should get something like this, a homogeneous curd mass, not thick, rather sluggishly fluid, like medium-thick sour cream.

When you fill your hand, you will immediately see the correct consistency and you won’t be mistaken.

And now the most interesting thing - we will sculpt from our shortbread dough! This is my favorite part.

Take half the dough and scatter it onto the bottom of the mold. It’s better to take a glass one, it doesn’t need to be lubricated. Or you can take a round sponge cake pan, but then you need to line it with greased parchment paper.

And with your hands or a spoon we crush the dough, creating a bottom with sides. I have a mold 24 x 20 cm. Since shortbread dough holds its shape well, it’s all very easy and quick to do, we just try to distribute it evenly so that the thickness of the dough layer is approximately the same everywhere - 0.5-0.8 cm.

Pour all our filling into the resulting sandy bottom with sides.

And now our task is to evenly distribute the rest of the dough over the surface. It is better to do this with your hands, rubbing and sprinkling on top so that there are no lumps left.

And very carefully, without pressing hard, smooth it over the surface with a spoon. We smooth out the protruding sides.

It turned out great! Now put the future royal cheesecake in an oven preheated to 180 degrees for 40-50 minutes. Depending on your oven, you may need more or less time.

It took me about 45 minutes, on the middle rack of the oven, with the last 10 minutes on convection to ensure my cheesecake was nicely browned.

During baking, you will see the “roof” of the cheesecake unevenly inflating, this will mean that it is almost ready. There should be no bumps or unevenness, you need to wait until it levels out, and you can turn it off.

This is how the cheesecake browns, becomes more fluffy, and its surface resembles sand in the desert after a long drought. 😄

We need to let it cool a little. Royal cheesecake is easily cut with a spatula.

Look how thick the layer of curd cream is inside! It is very soft, sweet, the cheesecake itself is so fragrant that sleepy relatives begin to crawl behind its smell. 😄

For those who do not like a very sweet filling, the amount of sugar can be reduced to taste. I tried it, the rich curd taste did not suffer from this, but became even more pronounced.

Decorate with berries or fruits, brew aromatic fruit tea... mmm! It's time to invite everyone to the table for a healthy and tasty breakfast.

If you like simple and healthy baked goods with cottage cheese, this recipe will definitely catch on with you. Especially those whose children do not really like cottage cheese, in the form of such a beautiful “cake” it goes with a bang. And when adults try it, they often ask for the recipe.

Royal cheesecake is also good when cold, then it really looks like a cake or a pastry, very tasty! Take note of my recipe, try it, write in the comments if you liked it. Save it to social networks and share with friends.

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In appearance, the royal (or also called royal) cheesecake does not look like the usual cheesecake familiar to everyone, but is more reminiscent of a grated pie with a delicate curd soufflé in the middle. The pie is very tasty, and the sweet crispy crumb on top will not leave anyone indifferent. Children especially like this kind of baking, even those who don’t really like cottage cheese.

Prepare the necessary products.

To prepare the dough, mix flour with sugar, soda and margarine. Grind everything with your hands until you get fine crumbs. You can pre-grate the margarine, or you can just chop it. Margarine should be well frozen.

Pour approximately 2/3 of the shortbread crumbs into the baking dish and smooth it out with your hands so that the pie has a bottom and small sides. You can use any baking form. My form size is 25x35. Can be baked in a frying pan or in a cake pan.

To prepare the filling, mix cottage cheese with sugar, eggs, salt, soda and vanilla. Mix well.

Pour the curd filling into the baking dish on top of the dough.

Sprinkle the rest of the shortbread crumbs on top of the filling.

Place the pan with the royal cheesecake in a preheated oven and bake for 35-40 minutes at 200 degrees. Then remove the pan from the oven and let the cheesecake cool.

Cut the cooled royal cheesecake into portions and serve.

Enjoy your tea!