This cheesecake is ” very NOT vegan” , not very healthy but… it’s sooooo good!
I’ve got this recipe from Linda and I even quite followed it 🙂
The crust of this cheesecake came together very quickly, I made it from some forgotten pretzels.
I crushed the pretzels, added peanut butter and… the crust was ready.
Now it was time for the cheese dough.
1 kg of cottage cheese
60 gram of butter
1 cup of sugar
peel of 1 lemon
1/2 of a cup of potato flour
I mixed soft butter and lemon peel with the cottage cheese ( hand mixer is really a very useful tool to do that ). I whipped egg whites with sugar to light consistency ( you can do it the way you like ), then gently mixed them with cheese mixture ( manually ) and created one light dough. Then I added potato flour sifting it to the dough and manually mixing it gently through it.
I’ve put the whole dough on the crust and then into the oven at 180 degrees Celsius ( 356 F ) for about 1 hour. That’s when this beautiful creation came to view!
When I was putting this cheesecake out of the oven I had the feeling that my tastebuds were rubbing their hands together in excitement:-)
Wszystko trafilo do foremki z cierpliwie czekajacym spodem. Hop do cieplego (180 stopni) pieca i po okolo godzinie przed naszymi oczami pojawil sie taki oto piekny widok.
Podczas wyciagania sernika z pieca czulam, ze moje kubki smakowe zaczelyby w tym momencie zacierac rece, gdyby tylko mogly .
Here we go! 🙂