Description
A delightfully delicate and airy cottage cheese cheesecake that will melt in your mouth thanks to the presence in the beaten egg whites. It's quick, requires no baking and is suitable for those who are forced to follow a diet of sugar in the recipe is replaced by floral honey, flour, and cheese you can take low fat, then the dish will be even easier. Enjoy!
Ingredients
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Cheese
2 pack
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Egg white
3 piece
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Honey
4 Tbsp
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Black currants
1 handful
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Cranberry
2 handful
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Cherry
1 handful
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Lemon
1 piece
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Gelatin
15 g
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Yogurt
200 g
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Salt
1 pinch
Cooking
From lemon squeeze the juice, dilute it with water in proportion 1:1, add gelatin, stir and leave to swell.
Cheese mash (if you have time to wipe through a sieve, so get tender), add the yogurt and honey.
Swollen gelatinous mass pour into a saucepan and heat over low heat until dissolved, cool slightly.
To proteins add a pinch of salt, beat with a mixer until a fluffy white foam.
In the cheese mass to pour the gelatin, stir.
Gently stir in the beaten egg whites a lot. You should get a homogeneous, yet fluid mixture.
At the bottom of the form put the berries and pour the curd mass.
Put it in the refrigerator for 3-4 hours. During this time the cheesecake should "seize". Decorate to taste (I put a pattern of cranberries, since she was the main character among the rest of the berries)
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