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4 large eggs
500 gr of cottage cheese
100 grams of cornstarch
100 grams of sugar

For flavor: zest of a lemon or vanilla extract


  1. Separate the whites from the egg yolks. Beat the egg whites very firm with a pinch of salt. Beat the egg yolks with the sugar until pale and double in size. Add the cottage cheese and mix. Add cornstarch with lemon zest or vanilla extract. Incorporate the snow whites smoothly without breaking them up little by little. This is the secret of the cake! Even if the whites aren’t fully incorporated, it doesn’t matter! The dough should not be smooth. Pour the mixture into the mold. Bake and cook for about 30 minutes.
  2. Prepare fruit and hazelnut dressing.
  3. To prepare the fruit dressing, cook 150g berries with 50g vanilla sugar, cool to room temperature and pour over the cake.
  4. Prepare the hazelnut sauce with 150 g of chocolate cream, 50 ml of milk and 50 g of hazelnut. Pour over the cake and enjoy the full flavor of chocolate, over perfectly smooth cheesecakes.

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