Dieter Friendly Cottage Cheesecake

1. 1

   Line the cake pan with parchment paper.

2. 2

   If you are using a cake pan with a the non-removable bottom, line both the side and the bottom.

3. 3

   Preheat the oven to 180C.

4. 4

   Put the -marked sugar in the egg white and whip until stiff peaks form to make meringue.

5. 5

   In a separate bowl, add the remaining egg yolk and sugar.

6. 6

   With an electric mixer, whip until it turns white.

7. 7

   It will look like this.

8. 8

   Add the cottage cheese, yogurt, and lemon juice and mix well with an electric mixer.

9. 9

   With a tea strainer, sift in the cake flour and gently mix the batter with an electric mixer.

10. 10

    Add half of the meringue and fold it in with a rubber spatula.

11. 11

    Add the remaining meringue and fold it gently.

12. 12

    Pour the batter into the cake pan.

13. 13

    Smooth out the surface, and bake it in the oven for 30 minutes.

14. 14

    It is done.

15. 15

    When it has cooled down, slice and enjoy.

16. 16

    It will become more moist if you leave it overnight.

17. 17

    If you are using the 22 cm heatproof dish, line it with parchment paper and bake for 25 minutes.

18. 18

    This is the final product.

19. 19

    It's fluffy and delicious!

20. 20

    If you are adding 1 tablespoon of lemon juice, add 10 more grams of sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.