Tvorog Cheesecake with Berry Compote

Ingredients

• 1500g tvorog (Russian quark/cottage cheese)
• 2200g buckwheat biscuits (crushed)
• 3100g butter (melted)
• 4200g cream cheese
• 53 eggs
• 6150g sugar
• 71 tsp vanilla extract
• 8200ml sour cream
• 9200g mixed wild berries (lingonberries, blueberries)
• 1050g sugar (for compote)
• 1150g pine nuts
• 1230g sugar (for candying pine nuts)
• 13Zest of 1 lemon

Instructions

1. 1Preheat oven to 160°C. Mix crushed buckwheat biscuits with melted butter. Press into base of springform pan.
2. 2Beat tvorog and cream cheese until smooth.
3. 3Add eggs one at a time, mixing well. Add sugar, vanilla, sour cream, and lemon zest.
4. 4Pour over crust. Bake in water bath 50-60 minutes until just set.
5. 5Cool completely in oven with door ajar. Refrigerate overnight.
6. 6Make compote: simmer berries with sugar 10 minutes until jammy.
7. 7Toast pine nuts in pan, add sugar and stir until caramelized.
8. 8Serve cheesecake with warm compote and candied pine nuts.