Who doesn't love a creamy, rich cheesecake? This recipe uses cottage cheese instead of cream cheese for a delicious twist on the old-time favourite. Flavoured with lemon and added almonds this cake has a zing and a crunch. Just perfect! Add some homemade berry sauce, lemon zest, strawberries and a dollop of creme fraiche as a finish.
This cheesecake is a super easy all-in-one bake that will impress your guests.
You need:
500 grams of cottage cheese
60 ml all-purpose flour
300 ml of whole milk
3 medium-size eggs
70 ml sugar
The zest of half a lemon
½ tablespoon of lemon juice
60 ml finely chopped peeled almonds
A pinch of salt
Butter for greasing the pan
How you make it:
Preheat the oven to 225°C.
Grease an ovenproof mould about 25 cm in diameter and pour in the mixture.
Add all the ingredients to a mixing bowl and stir until well combined.
Add the mixture to the greased mould.
Bake in the middle of the oven for 40-50 minutes until golden and set.
Enjoy the cheesecake warm with a cold berry sauce, strawberries and creme fraiche with a few drops of lemon.