False cheesecake without cream cheese and cottage cheese
Delicate dough that melts directly in your mouth and fluffy sour cream filling with aromatic vanilla – this false cheesecake without cream cheese and cottage cheese is guaranteed to delight you and your loved ones. It tastes very light, airy, tender, not too sweet and aromatic. For the recipe you need only a few simple ingredients that almost everyone already has at home. The making is quite fast.
Servings 12
Equipment
- square baking pan, approx. 20 x 20 cm in size
Ingredients
for the dough
- 125 g butter (room temperature)
- 50 g sugar
- yolks of 3 eggs
- vanilla
- 1 pinch of salt
- 6 g baking powder
- approx. 200 g flour
for the filling
- 600 g sour cream
- 120 g sugar
- egg whites of 3 eggs
- 35 g cornstarch
- vanilla
- 1 pinch of salt
for the sprinkling
- powdered sugar
Instructions
Preparation of the dough
- Beat soft butter, sugar, vanilla and salt until creamy.
- Add egg yolks one by one, beating each time until homogeneous. Then beat the mixture until the sugar dissolves.
- Mix flour and baking powder, add it to the butter-sugar-yolk mixture and knead it into a soft dough. Use a little less flour at first and add the rest as needed during kneading. (Follow the tips and tricks for making the dough at the top of the post to make your dough perfect).
- Cut off about 1/3 of the dough and put that piece in the freezer.
- Line the baking pan with parchment paper. Roll out the remaining dough into a square that is slightly larger than the bottom of the baking pan, place the rolled out dough into the baking pan, pull up the sides and press the dough to the bottom and sides. Then pierce the bottom of the dough all over the surface several times with a fork. Refrigerate the baking pan with the dough while you prepare the filling.
Preparation of the filling
- Beat the egg whites, sugar and salt until stiff.
- Add cornstarch and vanilla.
- Gradually add sour cream in small portions, stirring gently each time to make a fluffy, homogeneous mixture.
Baking the cheesecake without cream cheese and cottage cheese
- Pour the sour cream filling on top of the dough in the baking pan.
- Now get the leftover dough from the freezer, grate it briskly coarsely and spread the crumbles on the sour cream filling.
- Bake the false cheesecake in a preheated oven at 180 °C for about 50 minutes. The cake should remain a bit wobbly in the middle after baking. (Again, note the tips and tricks for baking the cake at the top of the post to help you succeed).
- Afterwards, turn off the oven, leave the door open about a crack, and let the false cheesecake cool slowly for about 30 minutes in the warm oven. Then take it out of the oven and let it cool in the baking pan at room temperature for a short time. Then carefully remove it from the baking pan together with the baking paper, let it cool completely and sprinkle it with powdered sugar.
Notes
- Margarine works instead of butter for the dough.
- Beat the butter-sugar-yolk mixture for the dough until the sugar dissolves. Then the dough will be very tender at the end.
- For the dough, use a little less flour at first and add the rest as needed during kneading if the dough is too sticky. But the dough should remain very soft.
- Cornstarch and vanilla for the filling can be replaced by 40 g vanilla pudding powder.
- Line the baking pan completely (including the rim) with baking paper, so that the cake can be easily taken out after baking.
- The cake is done baking when it is a little wobbly in the middle. To test, press the cake in the middle several times with your fingers. If it wobbles a bit, it is done. If it is still too soft and mushy, continue baking. If the cake is too firm, it has been baked too long and may taste dry.
- To prevent the cake from collapsing after baking, let it cool for about half an hour in a warm oven with the door slightly open.
- Note the detailed tips and tricks for making the false cheesecake without cream cheese and cottage cheese at the top of the post.