Baked lemon cheesecake

Baked lemon cheesecake is dietetic, but no less delicious. To make the simple cottage cheese taste more sophisticated, add lemon to the usual ingredients. The result is a very bright and healthy combination, while the dessert itself is very tender and moderately sweet.

5 from 1 vote

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Cook Time 2 15

Setting time (min.) 2

Total Time 4 15

Course Dessert

Cuisine European

Servings people

Calories 244 kcal

Equipment

1 mix bowl
1 blender optional mixer
1 grater
1 rolling pin optional
1 baking mold

Ingredients

150 g cookies
500 g cottage cheese 5%
100 g sour cream
2 tsp cornstarch heaping
1 pc egg
150 g condensed milk 8.5%
1 pc lemon

Instructions

Prepare the necessary ingredients. Any consistency of cottage cheese will do, but choose a lemon with a thick peel.
In a deep bowl, put the cottage cheese, wash and beat the egg. Pour in the sour cream and 100 g of condensed milk.
500 g cottage cheese, 100 g sour cream, 1 pc egg, 150 g condensed milk
Blend the mass with an immersion blender until smooth. If the mass is too thick, add a little more sour cream or condensed milk.
Thoroughly wash the lemon, grate the peel finely. Note that it is desirable to grate only the superficial yellow layer, as the white layer can be bitter in baking. Squeeze 2 tablespoons of lemon juice and add it together with the zest to the cottage cheese mass.
1 pc lemon
Add the cornstarch, mix well and let it sit for 10 minutes.
2 tsp cornstarch
Meanwhile, crumble the cookies. Add 50 g of condensed milk and mix with your hands.
150 g cookies
Put the crumbs into a baking dish, spread them evenly over the bottom, and tamp them down with a glass with a flat bottom. No need to make sides.
Pour the cottage cheese mass on top and spread it evenly. Put it in a preheated oven and bake for half an hour at 180 ℃. Then reduce the temperature to 150 ℃ and leave for another 30 minutes. Turn off the oven and let the cheesecake sit for another hour without removing it. After that, remove the baking dish, let the dessert cool, and refrigerate for a couple of hours to stabilize.
The lemon curd cheesecake is ready.

Nutrition

Calories: 244kcalCarbohydrates: 25gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 291mgPotassium: 167mgFiber: 0.3gSugar: 16gVitamin A: 232IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Keyword sweet