Cottage cheese cheesecake

4 portions
Cook time: 45 minutes

Ingredients

500 g cottage cheese
65 g sweet almonds
2 bitter almonds
4 eggs
2 tbsp honey
30 g wheat flour
100 ml heavy cream
Butter for the foil mold

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Set the oven to 175°C. Grease the foil mold. Drain the cottage cheese in a strainer for around 5 minutes. Pour the cottage cheese in a bowl and mix well.
Finely chop the almonds. Grate the bitter almonds. Whisk the eggs and honey together until fluffy. Whisk in the flour to make a smooth batter with no lumps. Stir in the mixed cottage cheese, cream, and the chopped and grated almonds.
Pour the batter into the foil mold and bake in the middle of the oven for about 35 minutes until it has a nice color.

Serving suggestions: sprinkle with icing sugar and lemon zest and serve with Turkish yogurt and fresh berries or whipped cream and raspberry jam.

When the cheesecake is ready and has cooled, it can be easily frozen in the foil mold and then reheated in the Omnia mold.

Cottage cheese cheesecake

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack