A home cook has shared her simple recipe for a light and fluffy cheesecake that uses just three ingredients – and one of them is a little unusual.
If you’re in the mood for a luxurious sweet indulgence, cheesecake is a sure bet. However, some cheesecakes can be a bit of a faff to whip up and the ingredients can soon add up.
That’s where this three-ingredient cheesecake from Kirbie Cravings comes into play. It’s a doddle to make and the end result is a scrumptious, airy and soft cake that swaps out butter and flour for one unexpected ingredient: cottage cheese, reports the Express.
The recipe reads: “This cottage cheese cake is so light, fluffy and soft. It only needs 3 ingredients and doesn’t require any flour, butter or oil.”
Ingredients
- 170g of high protein cottage cheese at room temperature
- Four large room temperature eggs with their whites and yolks separated
- 133g white chocolate chips
Method
- One: Preheat your oven to 160C and grease the inside of a seven-inch cake pan with cooking spray and line the bottom with parchment paper.
- Two: Make sure you use a cake tin that is in one complete part – no removable bottom or springform sides.
- Three: Place a fine mesh sieve over a bowl and add your cottage cheese, spread evenly. Let it sit for half an hour as the liquid drains into the bowl. Gently press the cheese with the back of a spoon to encourage more liquid through the sieve.
- Four: Add your cottage cheese and egg yolks to a blender and blend until smooth.
- Five: Melt your chocolate chips in the microwave at 30-second intervals until melted completely. Make sure you stir them in between. Let the chocolate cool for about five minutes.
- Six: Once cooled, add the chocolate to the eggs and cottage cheese in the blender and mix until fully incorporated then transfer it to a large mixing bowl.
- Seven: In a separate bowl, beat your egg whites into stiff peaks and then add one third of the egg whites to the cheesecake batter.
- Eight: Fold it in gently with a spatula until no lumps remain. Repeat this with the remaining thirds of the egg whites.
- Nine: Pour your mixture into the prepared baking pan. Then, put your pan inside a larger cake pan and pour just enough room temperature water into the outer pan so that the water level sits at half an inch.
- 10: If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
- 11: Carefully put both cake tins in the oven and bake for 45 minutes – make sure you don’t open the oven. When the top is browned and set, turn the oven off but keep the cake inside without opening it for an hour.
- 12: This will stop your cake collapsing.
- 13: After 45-60 minutes, you can remove the cake from the oven. Let the cake cool to room temperature.