Can I use low-fat cottage cheese?

Yes, but the filling will be drier and crumblier. Add 1–2 tablespoons of sour cream to improve texture.

Why did my cheesecake sink after baking?

This happens if you opened the oven door during baking or under-beat the eggs. A slight sink is normal as it cools.

Can I replace vanilla powder with extract?

Yes, add 1 teaspoon of vanilla extract instead – it gives a richer flavour.

How long should it rest before cutting?

For best results, chill for at least 2 hours after baking. It firms up and cuts into clean slices.

Sand cheesecake

Name: Sand cheesecake
Total time: 60 min
Yield: 2 порции
Cuisine: International
Ingredients: Butter — 300 g; Chicken egg — 55 g; Cottage cheese — 500 g; Bulk sweetener — 50 g; Vanillin — 1 g

80min

906g

Nutrition per 100g

535

This cheesecake is a dream for those who love sweets but watch their figure. A creamy cottage cheese filling with vanilla, a buttery flourless base – this dessert melts in your mouth and feels like a celebration. So simple to make, yet the result is spectacular! Try this recipe and you'll never go back to regular baked goods.

ConfectioneryBakeryAt the TableDessert

WHAT YOU WILL NEED

From ingredients

5 products

Dough

Filling

Dough & Filling

SIMPLE PROCESS

Step by step recipe

The key to this cheesecake is the right texture. Use softened butter at room temperature so it blends easily with the egg and sweetener. The cottage cheese should be dry – wet curds will make the filling watery. Add vanilla to your taste, but don't overdo it. Bake at 180°C (350°F) for exactly 40 minutes – the bottom browns while the filling stays tender. Let it cool completely in the pan; it firms up and slices beautifully.

Step 1

Prep the ingredients

Take butter (300 g) out of the fridge beforehand to soften. The egg (55 g) and cottage cheese (500 g) should also be at room temperature.

Step 2

Mix the dough

In a large bowl, combine softened butter, egg, vanilla (1 g), and half the sweetener (25 g). Beat with a mixer until creamy. Refrigerate for 30 minutes.

Step 3

Prepare the filling

In another bowl, mix cottage cheese, the remaining sweetener (25 g), and vanilla (1 g). Stir until smooth. If the curds are grainy, blend with an immersion blender.

Step 4

Assemble the cheesecake

Grease a baking dish or line with parchment. Press the dough evenly into the bottom, forming edges. Spread the cottage cheese filling on top.

Step 5

Bake

Preheat the oven to 180°C (350°F). Bake for 40 minutes until the top is golden. Let it rest in the turned-off oven for 10 minutes, then cool at room temperature.

Step 6

Serve chilled

Chill the cheesecake for at least 2 hours before serving. Slice and enjoy with tea or coffee.

CHEF'S TIP

Choose quality butter

Use 82% fat butter for a tender, crumbly texture. Margarine won't work.

Use dry cottage cheese

If your curds are wet, drain them in a cheesecloth for an hour or use dry curd. Otherwise, the filling will be watery.

Adjust sweetness to taste

You can vary the sweetener amount. If using liquid sweetener, reduce the volume to avoid thinning the mixture.

Don't open the oven during baking

The cheesecake can sink from temperature changes. Wait until fully baked before opening the door.

SUBSTITUTIONS

Add your taste

Sweetener → regular sugar If not dieting, replace with 100 g of sugar – classic taste, but calories and carbs increase.
Butter → coconut oil For a healthier option, use coconut oil – it adds a subtle tropical aroma.
Cottage cheese → ricotta or mascarpone Substitute with ricotta for a silkier texture, or mascarpone for extra creaminess.
Add berries or fruit Fold fresh blueberries, raspberries, or diced apples into the filling for variety.

HOW TO STORE

How to Store Low-Carb Cheesecake

Cool the cheesecake completely, cover with plastic wrap or transfer to a container, and refrigerate for up to 4 days. Reheat gently in the microwave before serving. Freezing is not recommended – the texture becomes watery upon thawing.

GOOD TO KNOW