Cottage cheese cheesecake

Name: Cottage cheese cheesecake
Ingredients: 100 g biscuits; 30 g walnuts; 1/4 teaspoon ground cinnamon; 70 g butter; 500 g cottage cheese; 80 g powdered sugar; 3 medium eggs; 1 vanilla pod; 1/4 teaspoon ground cinnamon; zest of 1/2 lemon; 200 ml whipping cream; 1 tablespoon starch; 120 ml whipping cream; 1 tablespoon honey; 80 g dark chocolate; 1500 ml water

Dessert - Cottage cheese cheesecake by Leontina L. - Recipia

Cottage cheese cheesecake is baked in a water bath at 180°C, and the center stays slightly wobbly. A biscuit and walnut base sits under a vanilla and lemon-zest filling, topped with dark chocolate glaze. I prefer to let the glaze spread almost to the edge on its own. Prep: 25 minutes. Cook: 92 minutes. Rest: 8 hours and 30 minutes. Total time: 10 hours and 27 minutes. Servings: 8. Approximately 490 kcal and 13 g of protein per serving.

Ingredients

For the base

100 g biscuits
30 g walnuts
1/4 teaspoon ground cinnamon
70 g butter

For the filling

500 g cottage cheese
80 g powdered sugar
3 medium eggs
1 vanilla pod
1/4 teaspoon ground cinnamon
zest of 1/2 lemon
200 ml whipping cream
1 tablespoon starch

For the glaze

120 ml whipping cream
1 tablespoon honey
80 g dark chocolate

For the water bath

1500 ml water

Preparation

1. Pulse the biscuits and walnuts in a food processor. Mix with 1/4 teaspoon of cinnamon and the melted butter, then press the mixture into the base of a 20 cm pan. Chill the pan for 30 minutes. 2. Mix the cottage cheese with the powdered sugar, eggs, vanilla seeds, 1/4 teaspoon of cinnamon and lemon zest. Pour in 200 ml of whipping cream, add the starch and mix until smooth. 3. Pour the filling over the base. Set the pan in a deeper baking tray and pour in 1500 ml of boiling water, enough to come halfway up the pan. Bake for 1 hour and 30 minutes at 180°C, until the edges are set and the center still wobbles slightly. 4. Leave the cheesecake to cool, preferably until the next day. 5. Heat 120 ml of whipping cream for about 2 minutes, until almost boiling. Take the pan off the heat, add the honey and dark chocolate, leave for 1-2 minutes, then stir until smooth. Set the cheesecake on a wire rack and pour the glaze into the center.

Notes

I serve it with strawberries or tart fruit, cut just before serving. For a nut-free base, replace the walnuts with another 30 g of biscuits; regular biscuits contain gluten, and the mixture contains nuts, dairy and eggs. Keep covered in the fridge for up to 3 days. It slices more neatly when cold. Make sure the cottage cheese is well drained; if it’s lumpy, press it through a sieve before mixing. A 20 cm pan keeps the filling tall; in a wider one, start checking earlier because the layer bakes faster.