Delicate cottage cheese with raspberries

Name: Delicate cottage cheese with raspberries
Total time: 2 h
Yield: 8
Ingredients: 250 g Cookie; 100 g Butter; 350 g Cottage cheese; 150 g Raspberries; 100 ml Cream; 80 g Sugar; 2 Eggs

This cottage cheese turns out incredibly tender and airy. In the original recipe, cottage cheese had to be combined with cream and whipped together. I decided to whip the cream first and then add the cottage cheese in the hope that the filling would be more tender. And I was not mistaken. It tastes almost like cheesecake, and the texture is like a whipped ice cream. It's simply divine.

55

6985

Emma Smith

Author of the recipe

Delicate cottage cheese with raspberries

Calories

429Kcal

Protein

12gram

Fat

24gram

Carbs

35gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

250g

100g

350g

150g

100ml

80g

2

Step-by-step preparation

Cooking time: 2 hr

STEP 1
The basis.
STEP 2
Grind the cookies in a blender into crumbs.
STEP 3
Melt butter
STEP 4
Pour butter into cookies. Mix well.
STEP 5
Place the cookies in the mold and compact well. Form the sides. If the mixture turns out dry and does not stick to the sides, you can wet your hands with water. Place the cake in an oven preheated to 160°C for 10 minutes. Then remove the form from the oven.
STEP 6
Filling. Combine cottage cheese with sugar and mix. Add eggs one at a time, stirring each time. The mass will be quite liquid.
STEP 7
Wash and dry the raspberries.
STEP 8
Beat the cream with sugar into a stable foam. Add eggs one at a time, stirring each time. The mass will be quite liquid.
STEP 9
Add cottage cheese and beat again.
STEP 10
Add eggs one at a time, stirring each time.
STEP 11
The mass will be quite liquid. That's how it should be.
STEP 12
Pour the curd filling onto the cooled crust.
STEP 13
Place raspberries on top. Place the curd in the oven for 50 minutes. Place a container with hot water on the bottom. After the time has passed, turn off the heat, open the door slightly and let the curd stand for another 30 minutes. Finally cool the curd at room temperature and put it in the refrigerator overnight.