Ingredientes para Cottage Cheese Cheesecake
- 1 1/2 cups crushed Oreo cookies
- 1 1/4 cups sugar
- 6 tablespoons melted butter
- 1 packet (1 tablespoon) unflavored gelatin
- 2 large egg yolks, 3 large egg whites
- 1 cup whole milk
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 16 ounces cottage cheese
- 1 cup whipped cream
- chocolate leaves (for garnish, optional)
- fresh raspberries (for garnish, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cottage Cheese Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Cottage Cheese Cheesecake
- **Crumb Crust:** In a bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Mix until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan or a 10-inch pie plate.
- **Cheesecake Filling:** In a medium saucepan, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over ¾ cup sugar. Let it bloom for 5 minutes.
- In a separate bowl, whisk 2 large egg yolks.
- Gradually whisk in 1 cup of whole milk to the egg yolks.
- Stir the egg yolk and milk mixture into the gelatin and sugar mixture. Cook over low heat, stirring constantly, for 3-5 minutes, or until the gelatin is completely dissolved and the mixture has slightly thickened.
- Remove from heat and stir in the zest of 1 lemon, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract.
- In a separate bowl, beat 16 ounces of cottage cheese with an electric mixer on high speed for 3-5 minutes, or until completely smooth and creamy.
- Gently fold the cottage cheese into the gelatin mixture. Chill in the refrigerator, stirring occasionally, until the mixture mounds slightly when dropped from a spoon (about 2-3 hours).
- In a clean bowl, beat 3 large egg whites until stiff peaks form.
- Gradually add ¼ cup sugar to the egg whites, beating until very stiff and glossy.
- Gently fold the whipped egg whites into the chilled cottage cheese mixture. Then, gently fold in 1 cup of whipped cream.
- Pour the batter into the prepared crust.
- Chill in the refrigerator for at least 3-4 hours, or preferably overnight, until completely firm.
- Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan.
- Decorate with chocolate leaves in a circular pattern on top and/or fresh raspberries in the center.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
125g
Fat
71g
Carbs
11g
