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Cottage cheese cheesecake

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Ingredients

Adjust Servings:
500 g cottage cheese
4 egg
2 tablespoons of sour cream
2 tablespoons of starch
2 tablespoons of sugar
vanilla
chocolate glaze
9 tablespoons of sour cream
3 tablespoons of cocoa powder
3 tablespoons of sugar

Nutritional information

95 g
Protein
87 g
Fat
122 g
Carbs
1651
Calories

Cottage cheese cheesecake

the most delicate cheesecake in a slow cooker

Features:
  • Oven
Cuisine:
  • 1 hour 10 min
  • Serves 2
  • Easy

Ingredients

  • 500 g cottage cheese
  • 4 egg
  • 2 tablespoons of sour cream
  • 2 tablespoons of starch
  • 2 tablespoons of sugar
  • vanilla

  • chocolate glaze

  • 9 tablespoons of sour cream
  • 3 tablespoons of cocoa powder
  • 3 tablespoons of sugar

Directions

This is a wonderful recipe for the most tender cheesecake, I do not use flour in this recipe, I add a little sugar, but you can adjust the sugar to taste.

Cottage Cheese Cheesecake is a delightful dessert that combines the creamy texture of cottage cheese with the rich flavors of a traditional cheesecake. This lighter version replaces cream cheese with cottage cheese, resulting in a lower-fat option that still delivers a satisfying taste and texture.

Steps

1
Done

preparation

1. Using an immersion blender, blend the cottage cheese.
2. Separate the egg yolks from the whites.
3. Beat the egg yolks with sugar until smooth.
4. Add egg yolks, sour cream and starch to the beaten cottage cheese, mix thoroughly.
5. Beat the egg whites to white peaks, you can add just a little salt, then they will whip more fluently.
6. Very carefully add the whipped whites to the curd mass, and mix carefully, not for long, then the cheesecake will turn out unusually tender and airy.
7. Place the cheesecake in the multicooker on the “Baking” mode for 1 hour.
8. When the cheesecake is ready, let it cool, and while it cools, prepare the chocolate glaze.
2
Done

making chocolate glaze

1. In a small saucepan, mix sour cream, cocoa powder and sugar, mix well.
2. Place the saucepan on low heat, stirring constantly and cook the chocolate glaze. After boiling, cook for another 5 minutes until the chocolate thickens, check the chocolate for thickness during cooking (drop a drop of chocolate onto a plate, if a drop spreads, the chocolate is not ready, if it retains its shape, the chocolate is ready).
The cooking time for chocolate glaze depends on the sour cream and chocolate powder you choose. I recommend choosing the darkest cocoa powder, then the glaze will turn out excellent!
3
Done

cover cheesecake with chocolate glaze

1. When the cheesecake has cooled down and the chocolate glaze is still warm, cover the cheesecake with glaze, carefully spreading it over the surface of the cheesecake with a spoon or spatula.
2. Let the cheesecake and glaze sit for a little longer so that the chocolate glaze hardens a little.
3. Decorate your cheesecake according to your preference. I decorated with blueberries and mint leaves.

Bon appetit!

Chef Hanna

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