What is pressed dry cottage cheese?

Dry pressed cottage cheese (aka dry-curd cottage cheese) is a raw, curd-produced fresh cheese that contains little to no water content. It is mainly used for baking purposes in low-fat recipes or low calories diets.

What's the difference between cottage cheese and ricotta?

Cottage cheese is usually made from whole, part-skimmed, or skimmed milk processed into white curds of different sizes. Ricotta (meaning u0022recookedu0022) is made by boiling milk with an acidic substance and then sitting until the coagulated milk solids separate. These protein curds make ricotta; the whey is used for other purposes.

How many carbs are in this low-carb cheesecake?

This low-carb cheesecake has much fewer carbs per slice than rich, New York-style cheesecake: 218 calories, 4.9 grams of total carbs, 4.1 grams of net carbs, 2.1 grams of sugar.

Diabetic Cheesecake (Sugar-free, Gluten-free)

Name: Diabetic Cheesecake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Cuisine: Russian
Ingredients: 15.8 oz. (450 g) low-fat cottage cheese; 10.6 oz. (300 g) sour cream; 3 large eggs; 2/3 cup (60 g) almond flour; 1 teaspoon vanilla extract; 1 oz. (30 g) unsalted butter

Diabetic Cheesecake

A single slice of diabetic cottage cheese on a red dessert plate.

Print Recipe

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Here is a one-bowl, gluten-free, sugar-free diabetic cheesecake that you have been looking for. Made with cottage cheese, it takes 10 minutes of your hands-on time to prepare and tastes as good as traditional cheesecake!

Author: Irina Totterman
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Yield: 8 1x
Category: No-sugar-added Desserts
Method: Baking
Cuisine: Russian

Ingredients

Scale

15.8 oz. (450 g) low-fat cottage cheese
10.6 oz. (300 g) sour cream
3 large eggs
2/3 cup (60 g) almond flour
1 teaspoon vanilla extract
1 oz. (30 g) unsalted butter

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

**If needed, please refer to Baking Conversion Charts.

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Instructions

Preheat oven to 355 degrees F/180 degrees C. To sieve cottage cheese, place it into a strainer, and using the back of a tablespoon, press down to pass cottage cheese through the fine mesh. Try to work in small batches at a time.
Place butter in a microwave-safe small bowl, cover it with a plate or plastic film, and melt it in the microwave at 50 percent power for 30 to 60 seconds. Let it cool a bit. Use a silicone brush to brush a 10-inch/25 cm stoneware pie plate with melted butter. Keep the rest of the butter for later.
Place cottage cheese in a large bowl, add sour cream, eggs, vanilla extract, and mix with a hand whisk. Fold in almond flour and gently mix again. Add the remaining melted butter and combine. Pour the mixture into the prepared dish (photo 3) and bake for 45 to 50 minutes.
Then, take it from the oven and let it cool down to room temperature completely (photo 4). Finally, serve the cottage cheesecake sliced in a baking dish.

Notes

You can bake this cheesecake in a springform pan or other pan you have on your hands. To do so, please, calculate ingredients with this simple cake pan converter.
Cheesecake is ready when its center has an almost set texture but still jiggles slightly. It will continue to firm up as it cools on the countertop or in the fridge.
Cut it with a sharp knife once it is cooled down completely.
Store the baked cheesecake refrigerated (in an airtight container or wrapped in plastic) for up to three days.

Nutrition

Serving Size: 1 slice
Calories: 218
Sugar: 2.1 g
Sodium: 275 mg
Fat: 17 g
Saturated Fat: 8 g
Carbohydrates: 4.9 g
Fiber: 0.8 g
Protein: 12.1 g
Cholesterol: 97 mg

Find it online: https://www.bakinglikeachef.com/diabetic-cheesecake/