Embrace the simplicity and elegance of this light, delicate cheesecake, perfect for those who enjoy a less sweet dessert without the guilt. This no-crust cheesecake is made with erythritol, a sugar alternative, but gives you the flexibility to use your preferred sweetener. With just a few ingredients and easy steps, this cheesecake is foolproof, even for those new to baking.
Why You’ll Love This:
- Sugar-Free: Ideal for those monitoring sugar intake but still craving something sweet.
- No Crust: Fewer calories and less prep time without a crust.
- Customizable Sweetness: Adjust the sweetness to your taste by varying the amount of erythritol or substituting it with another sweetener.
Perfect Occasion: This cheesecake is a great choice for health-conscious gatherings, brunches, or as a refined dessert for dinner parties. It’s also a comforting treat for enjoying a relaxed weekend at home.
Decoration Tips:
- Top with frozen or fresh raspberries for a burst of color and freshness.
- A light dusting of powdered erythritol can add a snowy, elegant finish.
- Serve with a side of light whipped cream or a drizzle of fruit syrup for those who desire a bit more indulgence.
Ingredients:
- 1 kg ground cottage cheese
- 1 cup milk
- 2 packets of sugar-free pudding powder
- 5 eggs
- 6 tablespoons of erythritol, xylitol, or your choice of sweetener (adjust to taste)
- Optional: raspberries (frozen are great)
Instructions:
- Separate the yolks from the whites.
- In a bowl, combine the cottage cheese, milk, pudding powder, yolks, and erythritol. Mix until smooth.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten whites into the cheese mixture.
- Pour the cheesecake mixture into a springform pan.
- Top with raspberries.
- Bake at 170 degrees Celsius (338 degrees Fahrenheit) for approximately 55-60 minutes. After baking, slightly open the oven door and let the cheesecake cool inside for about 30 minutes.
Enjoy this wonderfully light and satisfying cheesecake!
