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Tvorog cheesecake with cranberry sauce

Russian Edition
A slice of baked cheesecake on a biscuit base with a glossy dark-red cranberry sauce on top, on a plain pale plate

cranberry sauce on top

A baked cheesecake with a tvorog filling and a sour cranberry sauce on top

Tvorog takes the place of cream cheese, and a tart cranberry sauce goes on top.

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Servings
8
Time
8 h 12 min
32 min of it active

A cheesecake that grew up on tvorog. The cranberry on top makes sure the sweetness never gets too comfortable.

Ingredients

  • 200 g plain sweet biscuitsdry and sweet, such as shortbread-type or digestive-type, crushed to crumbs for the base
  • 2 tbsp butterchurned from cow’s-milk cream
  • 500 g tvoroga fresh white curd cheese, made by souring milk and draining off the whey
  • 400 g sour creamthick soured cream made from cream and a starter culture
  • 160 g sugarwhite granulated sugar
  • 6 eggslarge hen’s egg, about 50 g without the shell
  • 1 tsp vanilla extracta flavouring made with alcohol: by the US standard it holds at least 35% ethyl alcohol by volume (a vanilla pod or vanilla paste can be used instead)
  • 70 g wheat flourground from wheat grains
  • 200 g cranberriessour red berries, simmered with sugar in the sauce
  • 90 g sugarwhite granulated sugar
  • 6 g potato starcha white powder from potatoes: in a hot liquid it thickens and turns clear
  • 60 ml waterplain tap water

Method

  1. Heat the oven to 190 °C. Line the bottom of a 26 cm springform tin with parchment. Melt the butter.

  2. Grind the biscuits to fine crumbs, mix them with the melted butter and press the mix firmly into the bottom of the tin.

  3. Rub the tvorog through a fine sieve or blitz it with a blender so that no grains are left.

  4. Combine the tvorog with the sour cream, eggs, sugar and vanilla extract and whisk until smooth.

  5. Add the flour and mix once more.

  6. Pour the filling onto the base and bake for 35–40 minutes at 190 °C, until the top turns lightly golden: the centre should be at least 74 °C.

  7. Let the cheesecake cool completely at room temperature, then put it in the fridge for 6 hours, or better overnight.

  8. For the sauce, bring the cranberries to the boil with the sugar and 3 tbsp of the water and simmer for 5–7 minutes, stirring. Stir the starch into the rest of the water, pour it into the berries and bring to the boil again, stirring: take the sauce off the heat as soon as it thickens. Let it cool.

  9. Cut the cheesecake into eight slices and spoon the cooled cranberry sauce over each one.

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