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PP royal cheesecake with cottage cheese

0
919
Kitchen Russian
Calorie content 231.7 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 9.6 gr.
Fats * 11.3 gr.
Carbohydrates* 48.1 g
* per 100 gr. product
PP royal cheesecake with cottage cheese
Content

Cooking a dietary version of the classic royal curd cheesecake. Instead of premium wheat flour, we use whole grain flour. We replace most of the sugar with natural honey. We take olive oil as a fatty component. As for the cottage cheese, its fat content remains "on the conscience" of the hostess: if there is a desire to reduce the calorie content of baked goods as much as possible, then we take low-fat, if we want a rich creamy taste of a cheesecake, then we use fatter cottage cheese. It will be delicious anyway!

Ingredients

Cooking process

step 1 out of 8
Preparing a sand base. To do this, pour whole grain flour, baking powder, a pinch of salt and vanillin into a wide bowl, mix. We heat the honey in a water bath or in the microwave to achieve a liquid state. Pour honey, kefir and olive oil into the dry mixture evenly one after another. Mix everything thoroughly with a spoon, and then grind it with your hands into small crumbs. The base of the cheesecake is ready.
step 2 out of 8
To prepare the curd filling, put the curd in a separate bowl, add powdered sugar and egg yolks to it. Mix thoroughly until smooth. Additionally, you can punch the mass with a hand blender for greater homogeneity. Beat the egg whites with a mixer separately until you get a stable, dense foam that keeps its shape well. Put the whipped proteins in parts into the curd mass and mix gently.
step 3 out of 8
The curd filling should turn out to be airy due to the whipped proteins. In the finished cheesecake, this will provide the delicate texture of the curd layer.
step 4 out of 8
Preparing a baking dish. Lubricate it well with vegetable oil using a silicone brush. Pour half of the cooked crumbs into the mold. We distribute it over the entire bottom area and make low sides so that the curd filling does not touch the walls.
step 5 out of 8
Rinse the raisins in warm water and dry them on a paper towel. Pour the prepared dried fruits over the crumb layer.
step 6 out of 8
We spread the curd mass on top, trying not to displace the raisins and the base. We level it with the back of a spoon or a spatula.
step 7 out of 8
We complete the formation of the cheesecake: pour the remaining crumbs onto the curd mass and carefully level it. We put the form with the cheesecake in an oven preheated to 180 degrees. We bake the cake for thirty-five to forty minutes until golden brown.
step 8 out of 8
We take the finished cheesecake out of the oven and leave it to cool until warm in the form. Then carefully remove the cake and let it cool completely. Cut the cooled pastries into portions and serve.

Bon Appetit!

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