Oven-Baked Cottage Cheese Cakes

Tastes like cottage cheese, only less hassle! Do you love cheesecakes, but you can’t have fried ones or don’t they always turn out well? Try cottage cheese cakes that are baked in the oven. A novice cook can easily handle them; they are tender and completely non-greasy. Cooking is simple and fast!
cook time: 30 min
Freya Ashford
Oven-Baked Cottage Cheese Cakes

Nutrition Facts (per serving)

196
Calories
6g
Fat
21g
Carbs
13g
Protein

Ingredients (6 portions)

Basic:

Salt (a small pinch) to taste
Sugar 80 g
Wheat flour 140 g
Soda (cut) 1 tsp
Cottage cheese (5-9% 450-500g) 450 g
Egg whites (from eggs CO) 4 pc

Recipe instructions

Step 1

Step 1
How to make cottage cheese cakes? The most suitable cottage cheese is 5-9%, grained or softer in packs, from the farm. You should not take the childrenʼs homogenized one — it is too wet. Low-fat is possible, but on the contrary it will be too dry, and the flatbreads will not be as tender. Cottage cheese and eggs can be taken directly from the refrigerator, which speeds up the process.

Step 2

Step 2
Wash and dry the eggs thoroughly. Separate 4 egg whites, add a small pinch of salt and start beating with a hand whisk or mixer at low speed. Gradually pour in the sugar. Do not beat too much, just until foam appears and the sugar dissolves. By the way, you can also use frozen whites, which are often left over from other recipes, but they need to be thawed.

Step 3

Step 3
In a deep bowl, mash the cottage cheese with a fork so that there are no lumps left; no need to beat it with a blender. Add whipped whites with sugar. Mix everything with a fork.

Step 4

Step 4
Sift flour and soda into a separate bowl. Stir until the baking soda is evenly distributed. Attention! 1 tsp cut soda, i.e. no slide. There is no need to extinguish the soda first. The soda will begin to be quenched in the dough by the lactic acid contained in the cottage cheese and due to the high temperature in the oven. You can skip this step for optimization, especially for experienced cooks, do as you wish.

Step 5

Step 5
Add flour sifted with soda to the curd-protein mass in 2 additions, mixing well each time. (If you sift the flour directly into the cottage cheese, add soda with the last part of the flour). Stir well.

Step 6

Step 6
The dough should be thick and sticky. But it is quite loose and tender. Try not to add any more flour. Only if the cottage cheese turns out to be more moist.

Step 7

Step 7
Cover the baking sheet with good quality parchment; if in doubt, grease it a little with refined vegetable oil. Or use a non-stick reusable mat like mine. Take one tablespoon of dough with a large heap. Place at a distance; the dough will rise while baking. Flatten the top with a spoon, form into flat cakes, trim the edges. Make the cake about 1.5 cm thick.

Step 8

Step 8
Bake in a preheated oven at 220°C for about 17 minutes, on a medium level, top-bottom mode. Until a light blush appears. Due to the characteristics of ovens, the time may vary slightly. But try not to overcook, otherwise they will become less tender. Remove the finished curd cakes from the baking sheet onto a wire rack or into a spacious container. Cover with a light towel.

Step 9

Step 9
Serve with sour cream or condensed milk, jam. Delicious both warm and cold. Remains soft the next day. If you havenʼt eaten everything, cover and put in the refrigerator. Reheat slightly before serving.

Additional rubrics

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