-how much powdered sugar will it take?
ADDITIONALLY
-about 5 tablespoons of currant jam
Put the ingredients for the dough in a bowl and knead them. The butter should be at room temperature and the egg whites and yolks should be set aside to form a foam.
Knead the dough by hand or using a food processor with a dough hook. If it’s sticky, add a little flour. Divide the dough into two layers, refrigerate one, and roll out the other and line a baking sheet greased with margarine and dusted with breadcrumbs.
Place in an oven preheated to 180 degrees, top and bottom heat, no convection, and bake for about 10 minutes.
Take it out, let it cool for a while and spread with currant jam.
CHEESE MASS
Beat 9 egg whites (5 from the mass and 4 from the cake) until stiff peaks form, set aside
Grind the butter, egg yolks and sugar – while still mixing, gradually add the cheese (I used 1 kg of cheese from a bucket and 500 g of a cube of full-fat cheese that I passed through a cheese press)
Mix everything, then add 2 cream puddings of 40g each, sugar-free, and mix.
Finally, add the previously beaten egg whites and mix gently, preferably with a spoon, until combined.
Spread the cheese mass on the baked base spread with jam.
Take the second part of the dough out of the fridge, roll it out and cut it into narrow strips; you can do this with a knife or a pastry cutter.
We arrange the strips on the cheesecake to form a grid (I refer you to the video where I show how to do it)
