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Health Score:
5,2 / 10
2 h.


For the crust
200 grams Pastry flour
100 grams cold butter
2 Tbsps sugar
1 pinch salt
1 egg
1 tsp cocoa powder
For the filling
500 grams Cottage cheese
150 grams Crème fraiche
150 grams sugar
50 grams cornstarch
6 eggs
2 tsps grated Lemon peel
150 grams Whipped cream
How healthy are the main ingredients?
Cottage cheesesugarWhipped creamsugarsaltegg

Preparation steps


Pile flour on the work surface, mix with cocoa powder, salt and sugar and make a well in the center of the flour. Cut the cold butter into small pieces and put butt and eggs into the well. Add approximately 50 ml (approximately 2 ounces) of lukewarm water to the well and chop all ingredients with a knife until crumbs begin to form. Quickly knead with hands and form into a dough. Form dough into a ball, wrap in plastic wrap and allow to cool for about 30 minutes.


Roll out dough between 2 sheets of parchment paper roll and line the bottom of the greased springform pan with the dough. Press dough into pan with fingers until a small thin 1-2 cm (approximately 1/2 - 1 inch) edge forms.


For the filling, separate eggs and beat egg whites until stiff. In a bowl mix together cream cheese, sour cream, sugar, cornstarch, egg yolks and lemon zest. Fold egg whites into the cream cheese mixture. Spread the filling on the crust, flatten and bake in preheated 180°C (approximately 350°F) oven for about 1 hour to 1 hour and 15 minutes. Cover cheesecake with aluminum foil halfway through cooking time. Once cooked, turn off oven and keep finished cake in oven with door ajar for 10 minutes. Then remove cheesecake and let cool. Serve with coffee if desired.