Cheesecake with farmer cheese and cookies
This time I tried a baked cheesecake. We enjoyed it, although we are more used to no-bake versions. Its texture is like a dense farmer cheese bake without a crust, and the biscuit base is firmer and holds together better. I probably will not repeat this exact version, but I would like to try other baked cheesecakes.
Adjust servings in the full version
First make the cookie base. Grind the cookies into fine crumbs in a blender or meat grinder.
Melt the butter and mix thoroughly into the crumbs until evenly coated. Press into the base of a springform pan.
Now you need to compact the base. It is convenient to use the back of a rolling pin for this purpose.
Mix farmer cheese with yogurt and beat with an immersion blender until smooth. Add eggs and sugar and beat again. It turns out to be a rather liquid pouring mass.
Cover the bottom of the pan with foil. It is important that the edges of the foil are raised above the edges of the pan. Place the entire structure in a deep baking tray, into which pour hot water. The water level should be about halfway up the cheesecake pan.
The cheesecake is baked at 160°C for an hour. The dry stick test does not work in this recipe; the cheesecake will still be moist. Therefore, after the allotted time, the heating is turned off, and the pan with the cheesecake remains in the oven for another half hour to an hour.
Leave the cheesecake in its pan to cool completely, then refrigerate for at least 4 hours to set. Cover to stop the surface drying out, taking care to remove any condensation without dripping it onto the cake.
When the cheesecake has been in the refrigerator, remove it from the pan and transfer it to a plate. It cuts just great. The pieces turn out even, do not break or crumble. You can serve it with berry jam, caramel syrup or just condensed milk.