Cottage cheese cheesecake pp

8 servings
9 hours 15 min

I believe this recipe is PP because it replaces sugar with a sweetener and uses defatted curd, which significantly reduces the amount of carbs in dessert. In addition, rice gluten-free flour is used in the dough instead of wheat. Such a cheesecake can be consumed even by people with an allergy to wheat protein.

How to make PP cheesecake from cottage cheese with gelatin? First, prepare the necessary ingredients. Start cooking with the bark. Cheesecake cake can be made chocolate or regular light. In this case, replace the cocoa with the same amount of rice flour. If desired, you can add some vanillin to the dough. Take a sugar substitute to your liking, I have Prebiosvit.

Sift the flour with cocoa and baking powder into a bowl.

Add any sweetener (I have prebiosuit), milk, egg and vegetable oil. Whisk everything thoroughly until smooth.

Pour the dough into a baking tin (Ø 20 cm) and place in an oven preheated to 180 ° C for 20 minutes. The exact timing of baking depends on your oven.

Now prepare all the necessary ingredients for the filling. Take cottage cheese soft, not clumpy. I have cottage cheese in briquettes. It is moderately wet and without lumps. Raspberries can be replaced with any other berries to taste: strawberries, currants, cherries, blueberries, etc. Depending on the sweetness of the berries, adjust the amount of sweetener.

Cover the gelatin with water and allow to swell for 10-15 minutes. Then dissolve over low heat. But do not bring to the boil.

Rinse all raspberries for cream and confit and grind in a blender. Pour the mash into a sauté pan and, stirring, bring over a small heat to a boil. Boil for 1 minute. Berries can be taken fresh or frozen.

Then wipe through a sieve, cutting off the bones.

Divide the resulting mash into two equal parts.

In a bowl, combine the curd, curd cheese and one part of the berry puree. Beat with a mixer until smooth.

Separately, whisk the cold cream with any sweetener (I have prebiosuit) into a lush, steady foam.

Gently stir the whipped cream into the curd and berry mass with a spatula.

Then pour gelatin in a thin stream with constant stirring.

Tighten the cake with a culinary ring. Optionally, you can additionally wrap the ring inside with an acetate film. Pour raspberry cream over the cake. Put the cake in the fridge for 30-40 minutes to set.

Now prepare confit.

Cover the gelatin with water and allow to swell for 10-15 minutes. Then dissolve over low heat.

Mix the second part of the raspberry puree with the sweetener.

With constant stirring, pour loose gelatin into the raspberry puree.

Carefully pour the raspberry confit onto the gripped cheesecake surface. Refrigerate the dessert for 6-8 hours to set completely.

Remove the cooking ring before serving. Garnish the cheesecake with berries and mint. Enjoy your meal!

How to properly beat cream, how to know that cream is beaten enough, why powdered sugar is better for whipping cream than sugar, why cream from cream turned into butter or became liquid read in this article

Why gelatin does not freeze well, how to avoid unpleasant gelatin lumps in the dish, as well as all the secrets and subtleties of cooking, read the article about gelatin.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!

Is it possible to replace baking powder with soda, how to add them correctly so that the pastries are lush, how to avoid an unpleasant soda taste and much more read in the article "Baking powder or baking soda - what is better? "

You can use sugar, honey or any sugar substitute that is not afraid of heat treatment.