Chocolate-Cream Cheesecake without Flour
Baking and Desserts • American
Description
This cheesecake is quite diet-friendly, making it suitable for those with a sweet tooth who are watching their figure. It's best to cut the cheesecake with a hot knife, as it may crumble — be prepared for that.
Ingredients
- Cottage cheese 25 oz
- Semi-soft cream cheese 10 oz
- Farm fresh eggs 4 pieces
- Sugar 5 oz
- Vanilla salt ⅓ teaspoon
- Salt a pinch
- Meyer Lemon Juice 2 tablespoons
- Cocoa Powder 1 tablespoon
- Freshly brewed green tea 0 fl oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Mix the coffee with cocoa and 2 tablespoons of sugar.
Step 3
Beat the cottage cheese well with the cream cheese, eggs, vanilla, sugar, lemon juice, and salt (if the cottage cheese is grainy, it's better to strain it or blend it beforehand).
Step 4
Mix 1/3 of the cottage cheese mixture with the chocolate sauce.
Step 5
Line a springform pan with parchment paper and layer the white and chocolate mixtures alternately in the center of the pan, following the Zebra cake principle, until the pan is filled. You can create a marbled pattern with a knife or stick.
Step 6
Wrap the bottom of the pan well with foil and place it in a deep baking tray with hot water (if the pan is not springform, foil is not needed). Place the cake in a water bath in the oven and bake for 40 minutes.
Step 7
Remove the cake from the oven, let it cool, remove the sides, cover with plastic wrap, and refrigerate for 12 hours.
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