My phoney cheesecake – one without using cream cheese
December 10, 2019
Did you know that the cheesecake originates from the ancient Greeks? There are rumors that at the very first Olympics (776 BC), some cheesecake-like food was served to the athletes. The Greek brides also made this delicacy for their guests. Later, the Romans spread the word about this divine dessert all over Europe…
Na de ennyit a sajttorta történetéről, most jöjjön az enyém 🙂 Történt ugyanis úgy, hogy egy borongós szombaton hirtelen süthetnékem támadt, így hát körülnéztem az éléskamrámban, hogy a meglévő alapanyagokból mit tudnék összekotyvasztani úgy, hogy az ehető is legyen. Így született meg a saját “sajttorta” receptem, ami hajaz ugyan az eredetire, de mégis eléggé különbözik tőle, mivel hiányzik belőle a sajtrém. Ugyanis az nem volt épp a hűtőben. Volt azonban otthon túró, tejföl és tejszín, szóval úgy gondoltam, hogy ezek is megfelelnek majd a küldetésemnek. Így neki is láttam a saját kis “sajttortám” összeállításához. Bevallom, imádom a sajttortát, de otthon hozzá hasonlót még sosem készítettem, ez volt a legelső próbálkozásom.
Ingredients for a 24 cm cake form:
- 200 g minced traditional or oat biscuits
- 125 g melted butter
- 100 g melted dark chocolate
- 330 g sour cream (20% fat content)
- 150 ml whipped cream
- 200 g cottage cheese
- 4 medium size eggs
- 2 teaspoon of flour (I used oatmeal flour)
- 3 big tablespoons of grape sugar
- 3-4 packets of vanilla sugar
- Juice of 1 lemon
- Grated peel of 2 lemons
I would have used oat biscuits by normally, but since I had a little traditional biscuit already minced lying at home (from the leftovers of my cake that my boyfriend made for my birthday!), I wanted to save some time. I put the biscuits in a large bowl, then thawed the butter at low temperature, leaving it to cool down a little (but not to harden!) before mixing with the biscuit. Meanwhile, I melted the chocolate over water vapor, which I then mixed in the biscuit-butter paste. I pressed and smoothed the mixture into a 24 cm diameter cake bake form by my hands and pushed it into a preheated oven at 160 degrees for 10 minutes. By the way, I didn’t butter the cake mold because mine is covered with Teflon, so nothing has stuck to it yet, but the traditional one should be greased with butter.
While the crust was baking, I started preparing the cream. I whipped the cream into firm foam (I used a hand blender) and then added the sour cream and the cottage cheese (mine was the type we usually spread on bread, the light version – that’s what I found in my fridge), added the sugar (you can use another sweetener, more or less, all up to your taste), the lemon and the lemon peel, then I continued mixing it on low speed until I got a homogeneous mass (after about 2 minutes). At the end I added the flour and I mixed it into the cream thoroughly, and lastly came the eggs, one at a time, and I worked them into my cream at the lowest speed.
I wrapped around the baking form with tin foil and placed it into a deeper baking pan with water on its bottom (about 2 cm high). I poured the cream on the base of the cake (which by this time had been baked for 10 minutes and cooled down pretty much) and I slid it in the 160 degree oven to bake for 45 minutes. After 45 minutes, I turned off the oven and left my cake in it for another 10 minutes without opening the oven door. Its top turned into a lovely golden brown colour.
I let the cake cool down at room temperature, then put it in the fridge for a night and had it the next morning with our morning coffee.
The source of the cheesecake’s origin can be found HERE.