Simple and quick cheesecake
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ingredients
Snow
1 pk puff pastry 500 ml milk 2 pk Premium Golden Cob with natural vanilla 4 pk egg yolk 130 g powdered sugar 1 pk vanilla sugar 500 g cottage cheese 250 g lumpy cottage cheese
Snow
4 pk egg white 100 g icing sugar
progress
I’m sure you know this recipe well and I made it recently. It is so fantastic that I make it regularly. This time I used Golden Cob with natural vanilla and also used one lump of cottage cheese to make its flavor stand out.
1.
Roll out the puff pastry to the size of a baking sheet and place it on a baking sheet lined with parchment paper. The size of the baking sheet should be the size of the puff pastry. I used store-bought, already rolled out pastry. Roll out the dough a little more so that it sticks out around the edges and the filling doesn’t ooze out from under the dough.
2.
In a bowl, mix the egg yolks with the sugar. I used homemade eggs, that’s why the custard is so distinctly yellow. Pour in the milk, the Golden Cob with natural vanilla, and finally the soft and lumpy cottage cheese. Mix everything. The lumpy curd will leave lumps in the mixture.
3.
Pour the prepared mixture onto the puff pastry and bake for 20-25 minutes at 180 degrees.
4.
In the meantime, beat the stiff snow with egg whites and icing sugar. After 20 minutes, remove the cake and spread the prepared snow on it and bake for another 15 minutes and reduce the temperature to 150 degrees.
5.
Dust the cake with sugar. I hope you will also like this improved version. Enjoy.
