Baked Shortcrust Cheesecake

This is one of those desserts that you simply cannot go without trying them.

When you think of a cheesecake it’s usually one of those popular no-bake ones, and I really love to make those when I don’t have much time for maneuvering, but if I have time to make this… This is just something else, and you just need to try it!

Combination of homemade shortcrust with baked cheese fill is calling your name!

Shortcrust is a French-style dough with a crumbly, biscuit-like texture. This style of dough is called "short" because the amount of flour is usually about double the amount of fat, allowing it to break apart more easily than American-style pie dough. It’s primarily used for sweet and savory pies, tarts and quiches.

In preparing a shortcrust, the fat and flour are combined into each other, rather than blended, and the ingredients are kept cold. This ensures that the fat remains distinct in the crust, and when the dough heats during baking, steam is released, resulting in the pockets that make a flaky crust.

First combine flour and diced cold butter with your hands.

Add sugar, vanilla extract, one egg and lemon zest and knead into a dough. Cover with plastic foil and refrigerate for an hour.

In the meantime with an electric mixer mix cottage cheese with sour cream, flour, eggs, sugar, vanilla extract, lemon juice and lemon zest.

On a floured surface roll out the dough into thickness of about 4 mm.

Spray the baking tin with a bit of oil, then roll the dough on a rolling pin and transfer the dough into a baking tin, leaving the dough edges to hang over the edge.

Transfer the cheese fill inside of the dough, then fold the ends of the dough over the fill.

Bake in a preheated oven at 180°C/356°F for 50 minutes.

Leave to cool down to room temperature, then remove from the mould and serve.

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Baked Shortcrust Cheesecake

Yield: 10

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Ingredients

Shortcrust

• All purpose flour - 250 g
• Butter - 150 g
• Granulated sugar - 7 + 1/2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg - 1
• Lemon zest - 1 teaspoon

Cheese filling

• Cottage cheese - 750 g
• Sour cream - 200 g
• All purpose flour - 2 tablespoons
• Granulated sugar - 150 g
• Vanilla extract - 1 teaspoon
• Eggs - 4
• Lemon juice - 1 tablespoon
• Lemon zest - 1 teaspoon

Instructions

1. First combine flour and dicedcold butter with your hands.
2. Add sugar, vanilla extract, one egg and lemon zest and knead into a dough. Cover with plastic foil and refrigerate for an hour.
3. In the meantime mix cottage cheese with sour cream, flour, eggs, sugar, vanilla extract, lemon juice and lemon zest.
4. On a floured surface roll out the dough into thickness of about 4 mm.
5. Spray the baking tin with a bit of oil, then roll the dough on a rolling pin and transfer the dough into a baking tin, leaving the dough edges to hang over the edge.
6. Transfer the cheese fill inside of the dough, then fold the ends of the dough over the fill.
7. Bake in a preheated oven at 180°C for 50 minutes.
8. Leave to cool down to room temperature, then remove the mould and serve.