Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Do you have cottage cheese and eggs? - Then make this unusual and tasty dish.
Quick and easy cottage cheese recipe.
Ingredients:
2 eggs
3 tablespoons sugar
Vanilla sugar - 7.5 grams (1 sachet)
Salt
Cottage cheese - 350 grams
Flour - 125 grams(5-6 tablespoons)
Boil for 5 - 7 minutes
Add honey or sour cream (optional)
Bon Appetit!
Cottage cheese creamy cake: every bite will be heaven!
Save this recipe and you won't regret it!INGREDIENTS
Mold diameter 21 cm
600g (3 cups) Cottage cheese
250g (1.1 cups) cream cheese (+ 70g coating)
4 eggs
90g (0.4 cup) Sugar
20g (4 tsp) Vanilla sugar
30g (0.3 cup) Corn starch
300g (1.2 cups) Raspberries
1 pinch of salt
METHOD
Whisk in cottage cheese, cream cheese, starch and egg yolks.
Beat the egg whites with a pinch of salt, sugar, vanilla sugar. Pour the whipped egg whites into the cheese mixture and combine the two masses with light movements.
Pour the prepared mixture into a mold and bake in an oven preheated to 160 degrees for 45-50 minutes.
Allow the cake to cool in the mold to room temperature, then cover the mold with foil and leave in the fridge for 2h.
Coat the surface of the cake with cream cheese and arrange the raspberries.
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Cottage Cheese Cake || EASY & TASTY Cottage Tart! Recipe by Always Yummy!
If you dream to cook the tastiest homemade dessert, then it is high time to bake a cottage cheese king-size tart. Tenderest shortbread pastry and unrepeatable cottage cheese filling makes this pie especial. Please yourself and your people with a true culinary masterpiece.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• all-purpose flour – 14 oz | 400 g
• cottage cheese – 17,5 oz | 500 g
• butter – 7 oz | 200 g
• 4 eggs
• sugar – 10,5 oz | 300 g
• baking powder – 1 tsp
• vanilla sugar – ⅔ tsp
• salt - ⅕ tsp
✔︎ You will need:
• oven
• 2 bowls
• baking pan Ø10 in | 26 cm
• parchment paper
• grater
???? Preparation:
1. Heat the oven to 350°F | 180°C.
2. Grate the cold butter into a bowl.
3. Add 14 oz / 400 g of the sieved flour, 5 oz | 150 g of sugar, baking powder, ⅓ tsp of vanilla sugar and a pinch of salt, rub the mixture well with hands or in a blender until bread crumbs texture.
4. Into another bowl add 17,5 oz | 500 g of cottage cheese, 4 eggs, 5 oz | 150 g of sugar and ⅓ tsp of vanilla sugar and beat well the mixture with the blender until smooth.
5. Line a baking pan with a parchment paper, pour ⅔ of the shortbread pastry, even with a spatula and make small skirting out of it with hands.
6. Pour in the prepared cottage cheese filling.
7. Then spread evenly the rest of pastry through a sieve on the filling, so the tart is going to be fluffy and crispy, make the surface even with the spatula.
8. Bake the tart at 350°F | 180°C for 50 minutes.
9. Take it out of the oven and chill in a cold place for 2-3 hours.
10. Serve the cottage cheese tart as a dessert for your tea or coffee.
❗️Advices:
1. If you do not have a blender, rub cottage cheese through a sieve and then whisk with other ingredients.
2. Add to your taste raisins, nuts, apples or berries to a cottage cheese mixture.
3. All-purpose flour can be changed for oat flakes or flour or make a mix of them.
4. If you use bigger baking pan, then increase a bit baking time or reduce if smaller one.
Low-Cal Cottage Cheese Cheesecake
Way less calories than a traditional cheesecake... and just as delicious ????
You don’t want to miss this one!!
SERVES: 12 (1 slice per serving)
NUTRITIONAL INFO PER SERVING:
▫️Cals: 254
▫️Fat: 10,7g ▫️Carbs: 22,4g ▫️Protein: 13,1g
INGREDIENTS:
150g digestive biscuits
1 cup oats
1 tsp cinnamon
½ cup light margarine, melted
4 eggs, at room temp
2 tsp vanilla essence
2 tsp lemon juice
1kg Lancewood fat-free cottage cheese, at room temp
1 cup granulated sweetener of choice (we used xylitol)
3 tbsp corn flour
1 cup Lancewood sour cream, at room temp
Fresh berries, to serve
METHOD:
1. Pre-heat your oven to 170°C.
2. Grease and line a 23cm springform tin.
3. Place the digestive biscuits in a food processor and blitz to a flour-like consistency.
4. Repeat this step using oats and set aside.
5. To a medium bowl, add blitzed ingredients, cinnamon and margarine and mix. Press the crumb mixture into the base of the spring form tin. Bake for 10 mins, then set out to cool.
6. Drop the oven temp to 150°C.
7. Fill a large baking dish with boiling water and place on the very bottom rack of your oven.
8. In a small bowl, mix eggs, lemon juice and vanilla essence using a fork. Set aside.
9. To a separate, large bowl, add the Lancewood fat-free cottage cheese. Use a wooden spoon to mix until smooth. Add the granulated sweetener and the corn flour and mix further – just until combined.
10. Slowly pour the egg mixture into the cottage cheese mixture and mix to combine. This should be done incrementally – in 3 – 4 pours.
11. Fold in the Lancewood sour cream.
12. Pour the cheesecake mixture onto the cooled crust. Tap pan a couple of times, to remove any air bubbles.
13. Bake for 60-80 mins until firm around the edges, but still slightly wobbly in the center.
14. Turn off oven, leave the cheesecake inside with door ajar. Let sit for 1 hour.
15. Refrigerate for at least 2 hours, or ideally overnight.
ENJOY!
CHEF’S TIP ????????
Make sure all ingredients are at room temperature. This allows them to blend better, giving you a smoother cheesecake.
❤️ Everyday Eats
Easy peasy COTTAGE CHEESE CHEESECAKE | Cooking ASMR
INGREDIENTS for 23cm / 9 pie dish:
▪️ 500g cottage cheese / I use 2% fat
▪️ 4 eggs
▪️ 40g corn starch
▪️ 60-70g sugar / or to taste / I usually use substitute (erythritol + monk fruit)
▪️ 1 tsp vanilla extract (could be coconut, almond, orange, etc.)
▪️ zest of 1 lemon
▪️ 75g raisins (dried apricots, dried cranberries or cherries)
▪️ 10g butter for pie dish
1️⃣ Preheat oven to 350ºF/175ºC
2️⃣ Rinse raisins with hot water. Dry with paper towel.
3️⃣ Separate egg yolks and egg whites.
4️⃣ Blend together egg yolks, cottage cheese, vanilla extract and zest.Mix in corn starch and raisins.
5️⃣ Whisk egg whites with sugar (or substitute) in a separate bowl until soft peaks. Combine meringue and batter gently (in 3 steps).
5️⃣ Prepare a pie dish by coating it with butter.
6️⃣ Pour batter into pie dish. Bake 40-45 minutes. If it starts to burn, but has not yet been baked, reduce the temperature a little.
7️⃣ Let it cool 30-40 min. Eat warm or cold.
My Instagram ➡️
Easy peasy baked cheesecake with cottage cheese from scratch | ASMR Cooking
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