Quick Curd Cheesecake
6 servings
70 minutes
Quick cottage cheese cheesecake is a delicate and airy dessert that delights with its lightness and rich flavor. Its origins trace back to American cuisine, where cheesecake has long been a cult treat. In this version, cottage cheese is used instead of traditional cream cheese, giving the dessert a unique texture and lightness. The sweet aroma of vanilla and lemon zest makes it even more exquisite. Thanks to whipped egg whites, the cheesecake gains airiness, while the golden crust adds appetizing appeal. It can be served as a standalone dessert dusted with powdered sugar or complemented with fresh berries and fruits. This is an excellent option for those looking for a simple and quick way to prepare a classic treat without losing its original taste.
1
Prepare all the products.
2
Grease a 23 cm mold with butter.
- Butter: 1 teaspoon
3
Separate the whites from the yolks, and place the yolks in a larger bowl.
- Chicken egg: 4 pieces
4
Mix the yolks, cottage cheese, vanilla sugar, and zest of one lemon until smooth, using an immersion blender if necessary.
- Chicken egg: 4 pieces
- Cottage cheese: 500 g
- Vanilla sugar: 8 g
- Lemon: 1 piece
5
Add starch and mix.
- Cornstarch: 40 g
6
Whip the egg whites with sugar until soft peaks form.
- Chicken egg: 4 pieces
- Sugar: 80 g
7
Fold the whipped egg whites into the yolk-curd mixture, adding the whites in portions and gently mixing with a spatula in an up-and-down motion.
- Chicken egg: 4 pieces
8
Transfer the dough to the mold and smooth it out.
9
Bake for 40-45 minutes at 175 degrees, cool for 15 minutes, remove from the mold, cut, and sprinkle with powdered sugar.
- Powdered sugar: to taste
10
To serve.