Chocolate Cottage Cheese Cheesecake with Cherries

Cottage cheese 5% fat, Greek yogurt, Egg, Stevia, Cocoa powder, Vanilla, Table salt, Sour cherry

Cooking: 30 min. Blend with a blender: 2 min. Blend with a blender: 2 min. Cooking: 5 min. Bake: 50 min. Let it stand: 20 min. Cool down: 30 min. Chill in the refrigerator: 4 h. Heat on the stove: 5 min. Cool down: 15 min.

For the cheesecake

Prepare the cottage cheese (400 g), greek yogurt (250 g), and eggs (100 g, about 2 eggs) ahead of time by letting them stand at room temperature for 20–30 minutes.

Blend the cottage cheese for about 1–2 minutes, until smooth. Add the yogurt and eggs, cocoa powder (25 g), vanilla (to taste), salt (to taste), and stevia (40 g); blend for another 1–2 minutes until smooth.

Prepare a 16–18 cm springform pan by lining it with parchment. Pour in the mixture and tap the pan gently on the counter to release large air bubbles.

Bake at 160 °C for 40–50 minutes: the edges should be set while the center still wobbles slightly when the pan is moved gently.

Turn off the oven, leave the door ajar, and let the cheesecake rest inside for 15–20 minutes.

Cool the cheesecake completely at room temperature for about 30 minutes.

Then refrigerate it for at least 3–4 hours, preferably overnight.

Cherry sauce

Heat sour cherries (200 g) in a small saucepan for 4–5 minutes, until they release their juice. Let the sauce cool completely for about 15 minutes and serve with the chilled cheesecake.