Low-calorie curd cheesecake
8 servings
90 minutes
Low-calorie cottage cheese cheesecake is a light and airy dessert that combines the tenderness of cottage cheese with subtle sweetness. Its recipe is based on soft low-fat cottage cheese, ricotta, and sour cream that give it a creamy texture. Instead of sugar, stevia and sorbitol are used, making it an ideal choice for those watching their calories. The fiber base with apple juice adds a light fruity note and crunch. The cheesecake is prepared in a water bath, ensuring its velvety consistency. This dish comes from American cuisine but becomes an excellent choice for healthy eating in its adapted version. It pairs perfectly with berries or unsweetened yogurt, and its rich flavor and tenderness make it a worthy alternative to classic desserts.
1
Blend cottage cheese, ricotta, and sour cream with a blender or mixer on low speed. Dissolve the sweetener (stevia is best) in a teaspoon of lemon juice and add it to the cheese mixture. Taste for sweetness and adjust to your liking. It's best to use steviol glycoside + sorbitol, as only stevia can taste unpleasant.
- Soft low-fat cottage cheese: 500 g
- Ricotta cheese: 450 g
- Sour cream 10%: 200 g
- Sugar substitute: to taste
- Sorbitol: to taste
2
Add eggs, vanilla, and coconut flakes to the cottage cheese mixture to taste, and blend at low speed.
- Chicken egg: 2 pieces
- Vanilla: pinch
- Coconut flakes: to taste
3
We take enough fiber for the cheesecake base. In a separate bowl, add apple juice to the fiber to form a mass for the crust. Chopped nuts or dried fruits can be added. Spread the mass in a removable-bottom mold, distribute and compact it. Place in a preheated oven at 180 degrees. Bake for 7-10 minutes.
- Fiber: 100 g
- Apple juice: to taste
4
Remove the base form from the oven and cool to room temperature.
5
Pour the cottage cheese mixture over the base. Gently shake the cheesecake mold a couple of times to remove excess air bubbles. Wrap the mold with foil on top. Ideally, place the cheesecake mold in a wider mold with water so that it reaches halfway up the cheesecake mold. This is acceptable if the cheesecake mold does not leak at all. Alternatively, wrap the cheesecake mold in foil from the bottom as well to prevent water from getting in. Another option is to place the cheesecake mold on the top shelf of the oven and put a heatproof dish with cold water one or two levels below.
6
Bake for about 1 hour at 180 degrees. After an hour, check the cheesecake's readiness — the center should be slightly undercooked and wobble. Turn off the oven and let it cool in there for another hour. Remove from the oven and cool to room temperature, then refrigerate. Best overnight.