Zutaten für Russian Cheesecake Zapekanka
- 28 ounces (800g) cottage cheese
- 4 large eggs
- Splenda Granular
- 4 tablespoons (60g) unsalted butter
- 1/2 cup (60g) semolina
- 3 teaspoons vanilla sugar (or 1 teaspoon vanilla extract)
- 1/2 cup (60g) raisins (or blueberries/raspberries)
- 2 tablespoons all-purpose flour
- 1/2 cup (120g) sour cream
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Zubereitung von Russian Cheesecake Zapekanka
- Preheat oven to 350°F (175°C).
- Drain 28 ounces (800g) cottage cheese in a fine-mesh sieve for 10 minutes.
- In a large bowl, cream together 1 cup (200g) granulated sugar and 2 tablespoons (30g) unsalted butter until light and fluffy.
- Whisk in 4 large eggs, 1/2 cup (60g) semolina, and 3 teaspoons vanilla sugar.
- Gently fold in the drained cottage cheese, then gently fold in 1/2 cup (60g) raisins (or blueberries/raspberries).
- Grease a 9-inch round springform pan with 1 tablespoon butter and dust with 2 tablespoons flour.
- Carefully pour the batter into the prepared pan and smooth the top evenly.
- Bake on the middle rack for 30 minutes.
- Meanwhile, melt the remaining 2 tablespoons (30g) unsalted butter.
- Pour the melted butter evenly over the baked cheesecake.
- Broil for 5 minutes, or until the top is nicely browned. Watch carefully to prevent burning.
- While the cheesecake is broiling, prepare the topping: In a small bowl, whisk together 1/2 cup (120g) sour cream, 1 tablespoon vanilla sugar, and 1 tablespoon granulated sugar.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
30g
Fat
61g
Carbs
5g
