Cottage cheese cheesecake

Lighter than the traditional recipe, cottage cheese cheesecake is a reinterpretation of the classic recipe and involves the use of cottage cheese.

Cottage cheese cheesecake is a cheesecake with cottage cheese (in English this sort of cheese is in fact called cottage cheese ) which is enjoying considerable success essentially for two reasons: it is more protein-rich than traditional recipes but at the same time lighter . In short, it represents the right compromise for those who don't want to give up either shape or dessert.

The preparation of the cheesecake with cottage cheese follows that of the cooked cheesecake : a base of butter and biscuits is prepared and, once cold, it is filled with the cream prepared simply by blending all the ingredients. In its simplest version it is very similar to New York cheesecake .

How to make cottage cheese cheesecake recipe

1. Start by preparing the base . Blend the biscuits until they become powdered, then add the melted butter and mix.
2. Line a 20cm diameter springform pan with baking paper and pour in the mixture, pressing well with the bottom of a glass. Temporarily place in the refrigerator.
3. To prepare the filling you can use a blender, an immersion blender or a Thermomix type robot. Combine the milk flakes and Greek yogurt inside and blend until you obtain a smooth cream.
4. Transfer to a bowl and add the sugar, vanilla extract, flour and eggs and mix well.
5. Pour onto the now cold base and cook in the oven at 180°C for 1 hour . Let it cool completely before serving.

Already excellent as it is, the cheesecake with cottage cheese is well suited to being decorated with a layer of jam or chocolate ganache once cold or, for a lighter version, with berries .

storage

The cottage cheese cheesecake can be kept in the refrigerator, tightly covered with cling film, for 3-4 days.

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