INGREDIENTS for 23cm / 9″ pie dish:
▪️ 500g of low-fat cottage cheese / I have 2% fat / if the cottage cheese is very dry, replace 50g with cream or sour cream)
▪️ 4 eggs
▪️ 40g cornstarch
▪️ 70g 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

1️⃣ Preheat oven to 350ºF/175ºC
2️⃣ Rinse raisins with hot water. Dry with paper towel.
3️⃣ Separate egg yolks and egg whites.
4️⃣ Blend together egg yolks, cottage cheese, vanilla extract and zest.Mix in corn starch and raisins.
5️⃣ Whisk egg whites with sugar (or substitute) in a separate bowl until firm meringue forms. Combine meringue and batter gently (in 3 steps).
5️⃣ Prepare the cake pan by coating it with butter.Pour batter into cake tin.
6️⃣ Bake 40-45 minutes. If it starts to burn, but has not yet been baked, reduce the temperature a little.
7️⃣ Let it cool 30-40 min. Eat warm or cold.

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Easy peasy baked cheesecake with cottage cheese from scratch | ASMR Cooking

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