Usuba
Cottage Cheese and Oat Flakes Cheesecake
Light cheesecake made with cottage cheese and sour cream topped with a crispy oat crust. This dish is prepared without flour and features cinnamon and poppy seeds for aroma. Perfect for those watching their diet.
- Total
- 120 min
- Standard serving
- 251.6 g
Ingredients
Total 10
Instructions
- 1
Step 1
Grind the oatmeal in a blender. Make a puree from the banana and mix it with the oatmeal.
Spread the mixture on parchment paper and bake at 180 °C for 15 minutes.
Crumble the resulting cake and mix with baby butter puree until smooth.
Pour the mixture into a baking form, shape the edges, and bake in the oven at 180 °C for 5 minutes.
- 2
Step 2
Mix cottage cheese, sour cream, honey and eggs with an immersion blender until smooth.
Add cinnamon for aroma.
Add cornstarch and mix thoroughly.
Transfer the filling to a baking dish with sides and bake at 180°C for 50–60 minutes.
- 3
Step 3
Remove the cheesecake from the oven and place it in the refrigerator to cool overnight.
Garnish with poppy seeds before serving.
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