The origin of cheesecake is connected with ancient Greece. The Greek doctor wrote the book “The Art of Cheesecake Cooking”. The modern recipe was first found in a 1390 English cookbook. There are two versions of cheesecake preparation – with baked filling and no-bake. Today I offer the first option.
Cottage cheese cheesecake with raspberry sauce
Ingredients
Crust
- 210 g graham crackers
- 100 g butter (melted)
Filling
- 750 g cottage cheese
- 300 g yogurt (raspberry flavor)
- 3 tbsp honey
- 3 eggs
- 3 tsp flour
- 2 g vanilla sugar
Raspberry sauce
- 1.5 cup raspberry
- 1.5 tsp flour
- 1 tbsp sugar
- 80 ml water
Instructions
- Grind the graham crackers in a food processor, add the melted butter. Mix and spread in a 28 cm diameter mold.
- Sauce: Place flour and sugar in a pot, and mix. Then slowly add water and raspberries. Place on low heat, and stir. Boil for 5 minutes. Strain the prepared sauce to remove the raspberry seeds. The sauce is ready.
- To prepare the filling, combine all the ingredients in a food processor. Transfer to the prepared form, and pour the sauce. Use a wooden stick to make a circular motion to get this effect.
- Bake at 175 degrees for 1 hour. Cool and serve.Bon Appetit!
