Cheesecake with mint

Cheese and Mint Cake - A Refreshing Summer Delight

If you are looking for a refreshing cake that brings a touch of freshness to warm summer days, then the cheese and mint cake is the perfect choice. This delicious combination of creamy cheese and fragrant mint is a true treat for the senses. Moreover, the recipe is simple and quick, so you don’t need to be a kitchen expert to prepare it. Each bite will transport you to an oasis of coolness and flavor.

Preparation time: 30 minutes
Baking time: 30 minutes
Resting time: 2 hours
Number of servings: 10-12

Necessary ingredients:

*For the cake base:*
- 6 eggs
- 6 tablespoons of powdered sugar
- 2 packets of vanilla sugar
- A pinch of salt
- 2 tablespoons of cold water
- 8 tablespoons of flour

*For the cheese and mint cream:*
- 500 g cottage cheese
- 300 ml whipped cream
- Vanilla essence
- Mint syrup (to taste)
- 3 tablespoons of coconut (optional, for extra texture)

Step by step for a perfect cake:

1. Preparing the base:
Start by separating the eggs. Beat the egg whites in a large bowl, gradually adding the powdered sugar. Continue beating until a firm and glossy foam forms. Cover the bowl with aluminum foil and place it in the refrigerator to firm up a bit.

2. Mixing the yolks:
In another bowl, mix the yolks with a pinch of salt, vanilla sugar, and the two tablespoons of cold water. Use a mixer to obtain a creamy and homogeneous mixture.

3. Combining the ingredients:
Take the bowl with egg whites from the refrigerator and carefully add it over the yolk mixture. Sift the flour on top and mix with a spatula or spoon, using gentle movements to avoid losing air from the egg whites.

4. Baking the base:
Line a baking tray with parchment paper and pour the mixture evenly. Preheat the oven to 180 degrees Celsius and bake the base for about 30 minutes, or until it passes the toothpick test. Let the base cool in the tray.

5. Preparing the cheese cream:
In a large bowl, mix the cottage cheese with the whipped cream until you obtain a smooth cream. Divide the cream into two equal parts. In one of the bowls, add 1/3 of the cream and vanilla essence. In the other bowl, add the three tablespoons of coconut and mint syrup to taste.

6. Assembling the cake:
Line the tray where you baked the base with plastic wrap. Place the first layer of the base, soak it with mint syrup, then add the cheese cream with vanilla essence. Continue with the second layer of the base, soak it again, and finish with the mint cream.

7. Finalizing:
Cover the cake with plastic wrap and place it in the refrigerator for at least two hours, so that the flavors integrate and the cake firms up.

Serving and suggestions:
The cheese and mint cake is best served cold, directly from the refrigerator. You can add a fresh mint leaf for decoration and a drizzle of mint syrup for an elegant look. It pairs wonderfully with a scoop of vanilla ice cream or a refreshing fruit tea.

Frequently asked questions:

- Can I use a different type of cheese?
Yes, you can experiment with ricotta or mascarpone, but cottage cheese provides a light and creamy texture that pairs perfectly with mint.

- How can I vary the recipe?
Instead of mint, you can use lemon or orange for a cake with citrus flavors. You can also add pieces of seasonal fruit between the layers of cream.

- How many calories does a serving have?
A serving of cake contains approximately 250-300 calories, depending on the ingredients used and the serving sizes.

Nutritional benefits:
Cottage cheese is an excellent source of protein and calcium, while mint has beneficial effects on digestion. This cake is not only delicious but can also be a healthy choice, especially in warm weather.

In conclusion, the cheese and mint cake is a simple yet refined dessert that will bring a smile to the faces of your loved ones. By preparing this recipe, you will not only enjoy a delicious result but also create unforgettable memories around the table. Enjoy!