Nadughi Cheesecake with Strawberries

30-60 Min

Light dish

ingredients

300 300 gr. Nadughi (soft cottage cheese)

300 300 gr. cream - cheese

180 180 gr. sour cream

230 230 gr. sugar

3 3 piece eggs

1 1 teaspoon vanilla extract

55 55 gr. flour

2 2 tablespoon corn starch

150 150 gr. strawberries

50 50 gr. butter

40 40 gr. coconut flakes

step 1

The ingredients are meant for one 22-24 cm diameter or 8 individual mold. Prepare the molds with double metal sheet (foil) or use a cake adjustable mold. Preheat oven to 170 degrees.

step 2

Blend Nadughi and sour cream until you get glittering, homogeneous mass. Mix eggs, 130 g sugar, cream-cheese (of room temperature), vanilla extract, ½ lemon juice and ½ lemon peel in an another bowl. Mix until the mass becomes fluffy.

step 3

Slowly add Nadughi and sour cream, stir with a spatula. In the end, sift 1 tbs of flour and 2 tbs of corn starch over it. Stir again gently. Divide the mass into the mold or individual molds. Place on a baking plate, put water with a fireproof vessel next to it. Bake for 60-70 minutes in case of large molds and 25-30 minutes in case of small ones. Turn off and leave in the closed oven for 2 hours. Then take it out, let it cool well and store in the fridge for 3 hours or overnight.

step 4

Before the cheesecake gets cold, prepare the strawberry confit - bring 150 g strawberries, 50 g sugar and ½-lemon juice to boil, simmer for 7-10 minutes, until thickened. Blend and store before use.

step 5

To make a loose bottom, you can crumble ready-made cookies or make your own coconut crispy bottom. Preheat oven to 190 degrees. Put 50 g sugar, 50 g flour, 50 g butter and 40 g coconut flakes in the bowl, process it by hand to get a loose mass, then place it on a baking pate and bake for 10 minutes or until browned.

How To Serve

Spread the crispy bottom on a plate, take out the cheesecake from the mold, place on a plate and pour it over with the strawberry confit.

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How To Serve

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