Diet Cheesecake with Topping

Baking and Desserts | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Diet Cheesecake with Topping

Ingredients

Stevia Extract - to taste
Dates - 2.5 oz
Chicken Egg - 1 piece
Oat flakes - ¾ cup
Bran - 2.1 oz
Semi-soft cream cheese - 14.1 oz
10% cream - 3.5 oz
Yogurt powder - 1.8 oz
Whole egg - 2 pieces
Egg white - 2 pieces
Frozen black currant puree - ½ cup
Gelatin - 1 teaspoon

Step by Step guide

Step 1

For the crust, grind the oat flakes and bran into flour, make a puree from the dates (by the way, they can be replaced with any dried fruits), mix everything with the egg and stevia; the dough should hold its shape, although it may remain sticky. Place it in a mold lined with oiled parchment paper, forming the edges. Note: use powdered stevia extract (with a sweetness coefficient of 250) on the tip of a knife in the dough and about 1/3 teaspoon in the cottage cheese mixture.

Step 2

For the filling, separate the egg whites from the yolks. Blend the yolks well with the cottage cheese, sour cream, yogurt, and stevia; you can add vanilla, making sure there are no lumps or granules in the mixture (at all!).

Step 3

Whip the egg whites to peaks and gently fold them into the cottage cheese mixture. Pour everything onto the crust, cover with foil, and place in a preheated oven at 160-338°F for 40 minutes.

Step 4

For the topping, I used frozen currants, which I cooked for 5 minutes (the so-called five-minute topping) with sugar and cinnamon. I soaked the gelatin beforehand; when it swelled, I slightly warmed it in the microwave, poured it into the saucepan with the currants, and stirred until dissolved. I poured the berries with syrup over the baked cheesecake and placed it in the refrigerator.