MÓJ NAJLEPSZY SERNIK! Sekret tkwi w kąpieli wodnej

2 kg of cottage cheese from a bucket 8 eggs at room temperature 200 grams of softened butter 2 vanilla/vanilla sugars 2 cream or vanilla pudding mixes or 80 grams of potato flour 1 cup of whole sugar lemon zest is also acceptable 4 tablespoons of natural yogurt or 1 30% or 18% cream Cream the butter and sugar until combined. Gradually add the eggs one at a time, slowly mixing. Add the cottage cheese and yogurt or cream, along with the butter or potato flour and vanilla sugar. Mix until combined, mixing very slowly to avoid air pockets. I made the base with 1 cup of flour, 2 tablespoons of cocoa powder, 1 egg, and half a stick of butter. Knead the base and place the base on a baking sheet. Pour the cheesecake mixture onto the baking sheet. But before doing so, wrap the sides and bottom of the baking sheet with aluminum foil. Place the foil-wrapped baking sheet filled with dough on a larger baking sheet, which should be filled with hot water about 1/3 of the sheet. Place the dough in the baking sheet with water so that the cheesecake bakes in a double boiler. The oven must be preheated to 160°C (350°F) top and bottom. Bake for 90-110 minutes. After baking, slightly open the oven door by at least 10 cm (4 inches) and let the cake rest for about an hour. After this time, remove it, let it cool, and then refrigerate. You can drizzle with icing. Enjoy 💪😃 I'm so happy with this recipe 😊❤ The cheesecake turned out amazing, creamy, and dense—just perfect. Kisses 😘😘😘