Cut the calories in half using cottage cheese and yogurt. It's a moist and fluffy cheesecake that does not contain butter or heavy cream, and the yogurt doesn't require straining! It's so easy and really delicious.
Ingredients: 15 cm round cake pan or 22 cm heatproof dish
Line the cake pan with parchment paper. If you are using a cake pan with a the non-removable bottom, line both the side and the bottom.
Preheat the oven to 180℃.
Put the ★-marked sugar in the ★ egg white and whip until stiff peaks form to make meringue.
In a separate bowl, add the remaining egg yolk and sugar. With an electric mixer, whip until it turns white.
It will look like this.
Add the cottage cheese, yogurt, and lemon juice and mix well with an electric mixer.
With a tea strainer, sift in the cake flour and gently mix the batter with an electric mixer.
Add half of the meringue and fold it in with a rubber spatula. Add the remaining meringue and fold it gently.
Pour the batter into the cake pan.
Smooth out the surface, and bake it in the oven for 30 minutes.
It is done.
When it has cooled down, slice and enjoy.
It will become more moist if you leave it overnight.
If you are using the 22 cm heatproof dish, line it with parchment paper and bake for 25 minutes.
This is the final product.
It's fluffy and delicious!
If you are adding 1 tablespoon of lemon juice, add 10 more grams of sugar.
Story Behind this Recipe
I wanted to upload this recipe because my husband who loves cheesecake said, "this is super delicious!", and I have not found too many low calorie cottage cheese and yogurt cheesecake recipes. This is the cheesecake that gets requested and I am very proud of it.
Make sure to whip the meringue until stiff peaks form and fold the flour gently not to break the foams. Use large-sized eggs for a fluffier cake.