Posted on by friendlyVI

Cottage cheese cake

I love the idea of a good cheese cake, but it is always to caloric for me. So I came up with this cheese cake that uses cottage cheese instead of cream cheese. Still caloric, as it contains white chocolate, but at least it has protein and it it easy to make and no bake.

Cottage cheese cake 
Preparation time: 40 min
Fridge time: 12 hours
Servings: 6-8
Difficulty: easy

Ingredients for an 18 cm diameter

  • 600 g of cottage cheese (3 boxes)
  • 200 g of white chocolate
  • half a teaspoon of vanilla essence in 30 g of water
  • lemon zest
  • 10 g of gelatin for the cottage cheese
  • a pinch of salt
  • 130 g of digestive biscuits
  • 60 g of melted butter
  • 230 g of fruits
  • 30 g of sugar
  • 4 additional g of gelatin for the fruits

Directions

  1. Break the 130 g of biscuits very finely.
  2. Mix them with the 60 g of melted butter and press it with a glass at the bottom of the tray.
  3. Blend your 600 g of cottage cheese very finely.
  4. Add a bit of lemon zest and a pinch of salt.
  5. Place the 10 5 of gelatin in water to soften for 5 min.
  6. Melt the 200 g of white chocolate for 2 min at 800 watts in the microwave and mix it immediately with the cottage cheese.
  7. In a glass with the vanilla essence add 30 g of water and heat it to 60 degrees Celsius.
  8. Add the hydrated gelatin in and dissolve it.
  9. Now combine it in the cottage cheese-white chocolate bowl and that part is ready.
  10. Now place 4 g of gelatin to hydrate again.
  11. Heat up the 230 g of fruits on medium fire with 30 grams of sugar until the fruits soften, for about 7-10 min.
  12. Blend the fruits until they are very smooth. This version is with rhubarb ans strawberries which blend very finely. But if you use raspberries for example, I pass it trough a sieve to remove the seeds.
  13. Make sure the blended fruits are not hotter than 60 degrees and you can add the 4 g  of hydrated gelatin.
  14. You can assemble now: either add cottage cheese in two layers and have fruits in between.
  15. Or the whole cottage cheese in one go and thicker layer of fruits at the end.
  16. It must cool in the fridge for 12 hours for the biscuits to soften and the gelatin to make the consistency good for cutting. This whole cake is much easier if you have a tray that can tighten and loosen to easily open the cake once the gelatin did its job.
  17. It is refreshing, decent in protein and absolutely delicious.