Italian cheesecake uses ricotta instead of cream cheese—a technique from 1400s Sicily that creates impossible lightness.
Creamy Cheesecake
Indulge in a velvety cheesecake that’s not only a breeze to whip up but also a delightful way to kick-start your day or fuel your afternoon cravings! Featuring rich cream cheese, a hint of vanilla, and a crunchy graham cracker crust, this luscious treat is the ultimate protein-packed snack you’ll love. Get ready to savor every creamy bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 jar of cottage cheese
- 1 egg
- 1 jar of Greek yogurt
🫙Pantry Staples(3)
- 30 g of cornstarch (1.06 oz)
- 30 ml of honey (1.01 fl oz)
- Vanilla flavor to taste (recommended)optional
👨🍳 Instructions
- 1
Blend all the ingredients until you obtain a super smooth and creamy mixture.
- 2
Prepare a baking dish lined with parchment paper and pour in the mixture.
- 3
Cook in an air fryer at 170°C for about 30 minutes, until golden at the edges.
- 4
Let it cool completely to achieve the perfect consistency.
- 5
Fill as desired! I made it amazing with Lotus cream and crushed Lotus biscuits.
💡 Pro Tips
- ✓Bake cheesecake in a water bath (bain-marie) to maintain even 212°F temperature and prevent cracking, as direct heat causes proteins to coagulate too rapidly.technique212°F water bath
- ✓Use cream cheese at exactly room temperature (65-70°F) for 2-3 hours before mixing to prevent lumps and achieve 40% better incorporation.ingredient65-70°F, 2-3 hours
- ✓Cool cheesecake gradually by turning off heat and cracking oven door for 1 hour, then room temperature for 2 hours before refrigerating to prevent thermal shock cracking.timing1 hour oven, 2 hours room temp
- ✓Test doneness when center jiggles in a 2-3 inch diameter circle but edges are set - internal temperature should reach 150°F for proper protein coagulation.technique150°F internal temp
- ✓Wrap springform pan bottom in heavy-duty foil and use 1-inch deep water bath to prevent moisture penetration while maintaining humidity for crack-free surface.equipment1-inch water depth
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Italian cheesecake uses ricotta instead of cream cheese—a technique from 1400s Sicily that creates impossible lightness.
Creamy Cheesecake
Indulge in a velvety cheesecake that’s not only a breeze to whip up but also a delightful way to kick-start your day or fuel your afternoon cravings! Featuring rich cream cheese, a hint of vanilla, and a crunchy graham cracker crust, this luscious treat is the ultimate protein-packed snack you’ll love. Get ready to savor every creamy bite!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 jar of cottage cheese
- 1 egg
- 1 jar of Greek yogurt
🫙Pantry Staples(3)
- 30 g of cornstarch (1.06 oz)
- 30 ml of honey (1.01 fl oz)
- Vanilla flavor to taste (recommended)optional
👨🍳 Instructions
- 1
Blend all the ingredients until you obtain a super smooth and creamy mixture.
- 2
Prepare a baking dish lined with parchment paper and pour in the mixture.
- 3
Cook in an air fryer at 170°C for about 30 minutes, until golden at the edges.
- 4
Let it cool completely to achieve the perfect consistency.
- 5
Fill as desired! I made it amazing with Lotus cream and crushed Lotus biscuits.
💡 Pro Tips
- ✓Bake cheesecake in a water bath (bain-marie) to maintain even 212°F temperature and prevent cracking, as direct heat causes proteins to coagulate too rapidly.technique212°F water bath
- ✓Use cream cheese at exactly room temperature (65-70°F) for 2-3 hours before mixing to prevent lumps and achieve 40% better incorporation.ingredient65-70°F, 2-3 hours
- ✓Cool cheesecake gradually by turning off heat and cracking oven door for 1 hour, then room temperature for 2 hours before refrigerating to prevent thermal shock cracking.timing1 hour oven, 2 hours room temp
- ✓Test doneness when center jiggles in a 2-3 inch diameter circle but edges are set - internal temperature should reach 150°F for proper protein coagulation.technique150°F internal temp
- ✓Wrap springform pan bottom in heavy-duty foil and use 1-inch deep water bath to prevent moisture penetration while maintaining humidity for crack-free surface.equipment1-inch water depth