Cheesecake in the oven
Cheesecake - I make this dessert every few years. For some reason, the baked version is not popular with us. This recipe came to my attention by accident. And I once again decided to try making cheesecake in the oven.
I can’t say that I was delighted with the result. But it turned out quite tasty. Airy, porous texture. Almost unsweetened. Therefore, everyone added what they wanted to their plate. I liked it better with apple jam. Homemade appreciated it with condensed milk.
First, prepare the cheesecake baking pan. We wrap the outside of the bottom with foil. Cover the inside with baking paper. We put the form itself in another, larger one. Water will then be poured into it.
Beat the egg whites with a pinch of salt and 3 tablespoons of sugar into a strong foam.
Mix soft farmer cheese with yolks and milk, add flour, starch and lemon juice. No need to beat. Simply stirring is enough.
Add the whipped whites to the farmer cheese mixture.
Gently fold the whites into the dough. Movements should be smooth, from bottom to top. It is important that the whites do not fall off. You should get a liquid airy dough.
Pour the dough into the prepared pan. Pour 1.5-2 cm of hot water into a large mold. And put this entire structure in a hot oven. I set it first, then pour it. It's more convenient for me.
Bake the cheesecake at 170°C for 35 minutes. Then turn off the heat and leave the cheesecake for another 45-50 minutes. We do not open the oven.
Remove the finished cheesecake from the pan and carefully remove the paper.
and transfer to a flat plate.
Cut the completely cooled cheesecake into portions and serve with sweet sauce, condensed milk, jam or preserves.