INGREDIENTS for 23cm / 9″ pie dish:
500g cottage cheese / I use 2% fat
4 eggs
40g corn starch
75g sugar / or to taste / I usually use substitute (erythritol + monk fruit)
1 tsp vanilla extract (could be coconut, almond, orange, etc.)
zest of 1 lemon
75g raisins (dried apricots, dried cranberries or cherries)
10g butter for pie dish

PROCESS:
Preheat oven to 350°F/175°C.
Grease a 9″ / 23cm pie dish with butter.
Separate egg yolks and egg whites.
Blend together egg yolks, cottage cheese, vanilla extract and zest. Mix in corn starch and set aside.
Whisk egg whites with sugar (or substitute) in a separate bowl until soft peaks.
Fold beaten egg whites into the cottage cheese batter in 3 steps. Pour it into the pie dish.
Bake 40-45 minutes.
Let it cool 30-40 min.
Dust with icing sugar. Eat warm or cold.

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Baked CHEESECAKE with cottage cheese | easy recipe from scratch | how to make cheesecake

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