Cottage Cheese Cheesecake

Name: Cottage Cheese Cheesecake
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 80 ml Milk; 200 g Raspberry; 200 g Raspberry

Made with rice flour, gluten-free and sugar-free, this healthy and delicious cheesecake can be prepared year-round: with fresh berries in summer or frozen ones in winter. The delicate cottage cheese and cream filling pairs beautifully with the soft chocolate crust and fragrant berry confit. A vibrant dessert for any occasion.

4.3

(16)

Updated : 03 July, 2025

Easy

More than 1 hour.

Ingredients

Dough

80 milliliters

Milk

3 grams

Sugar substitute

40 grams

Rice flour

25 grams

Cocoa

1

Eggs

2 tablespoon

Olive oil

0.5 teaspoon

Baking powder

Cream

200 grams

Raspberry

200 grams

Curd cheese

200 grams

Curd

120 milliliters

Cream

5 grams

Sugar substitute

50 milliliters

Water

10 grams

Gelatin

Confit

200 grams

Raspberry

2 grams

Sugar substitute

30 milliliters

Water

5 grams

Gelatin

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

Start by preparing the crust. You can make a chocolate crust or a plain light one. In that case, replace cocoa powder with the same amount of rice flour. Optionally, add a bit of vanilla to the batter. Use sweetener to taste.

Step 2

Sift the flour with cocoa and baking powder into a bowl.

Step 3

Add any sweetener, milk, egg, and vegetable oil. Whisk thoroughly until smooth.

Step 4

Pour the batter into a baking pan (Ø 20 cm, about 8 inches) and bake in a preheated oven at 356°F (180°C) for 20 minutes. Exact baking time depends on your oven.

Step 5

Now prepare all the necessary ingredients for the filling. Use soft, smooth cottage cheese without lumps. I use cottage cheese sold in blocks. It’s moderately moist and lump-free. You can replace raspberries with any berries you like: strawberries, currants, cherries, blueberries, etc. Adjust sweetener amount depending on the berries’ sweetness.

Step 6

Pour water over gelatin and let it bloom for 10-15 minutes. Then dissolve it over low heat without bringing it to a boil.

Step 7

Wash all raspberries for the cream and confit and puree them in a blender. Transfer the puree to a saucepan and bring it to a boil over low heat, stirring constantly. Boil for 1 minute. You can use fresh or frozen berries.

Step 8

Strain the puree through a sieve to remove the seeds.

Step 9

Divide the resulting puree into two equal parts.

Step 10

In a bowl, combine cottage cheese, cream cheese, and one part of the berry puree. Beat with a mixer until smooth.

Step 11

Separately whip the cold cream with any sweetener until it forms stiff peaks.

Step 12

Gently fold the whipped cream into the cottage cheese-berry mixture using a spatula.

Step 13

While stirring constantly, pour in the gelatin in a thin stream.

Step 14

Tighten the crust with a cake ring. Optionally, you can also line the inside of the ring with acetate film. Pour the raspberry cream over the crust. Chill the cake in the refrigerator for 30-40 minutes to set.

Step 15

Now prepare the confit.

Step 16

Pour water over gelatin and let it bloom for 10–15 minutes. Then dissolve it over low heat.

Step 17

Mix the second half of the raspberry puree with sweetener.

Step 18

While stirring constantly, pour the dissolved gelatin into the raspberry puree.

Step 19

Carefully pour the raspberry confit over the set surface of the cheesecake. Place the dessert in the refrigerator for 6–8 hours until fully set.

Step 20

Before serving, remove the cake ring. Decorate the cheesecake with berries and mint. Enjoy!