Soft Cheesecakes
Indulge in these heavenly soft cheesecakes that practically dissolve on your tongue! Crafted with creamy cream cheese and a hint of zesty lemon, these treats are baked to perfection for a delightful texture. Serve them chilled for an irresistible dessert that will leave your taste buds dancing!
Prep
10
min
Cook
15
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥛Dairy & Eggs(3)
- 1/2 low-fat cottage cheese (about 120-130g) (4.24 oz)
- 1 egg
- 1 tablespoon vanilla/cream pudding powder (sugar-free) (15 ml)sugar-free
🫙Pantry Staples(5)
- 1/2 teaspoon baking powder (2.5 ml)
- 1 tablespoon flour (I used spelt flour) (15 ml)
- 1 tablespoon oil for frying (15 ml)
- 1/2 vanilla skyr
- 1/2 vanilla skyr (optional topping)optional
📦Other(1)
- 1 teaspoon jam (optional topping) (5 ml)optional
Nutrition (per serving)
Calories
99
Protein
8g
Carbs
6g
Fat
4g
👨🍳 Instructions
- 1
Blend all the ingredients for the dough.
- 2
Add oil to the pan and spread it evenly. The oil must be well heated.
- 3
Spoon the batter onto the pan and immediately reduce the heat to low. Cover the pan with a lid to let the pancakes steam/bake slightly (to ensure they are not raw inside).
- 4
When the mixture starts to set, they will rise and turn golden brown on the bottom (as shown in the video), flip them to the other side.
- 5
Steam for a little longer and remove from the pan onto a paper towel.
💡 Pro Tips
- ✓Blend cottage cheese for 60-90 seconds until completely smooth before mixing with other ingredients; lumps won't fully hydrate during cooking and create a grainy texture instead of the custardy crumb these pancakes require.technique60-90 seconds blend time
- ✓Heat oil to 325-340°F (160-170°C) before adding batter; this temperature allows the exterior to set in 2-3 minutes without browning too quickly, giving the steam-trapped interior time to reach 160°F and fully set the egg protein.equipment325-340°F (160-170°C)
- ✓Cover the pan immediately after reducing heat and keep the lid on for 4-5 minutes; the trapped steam raises internal temperature by 15-20°F above skillet temperature, ensuring the center reaches 165°F pasteurization without overcooking the exterior.timing4-5 minutes covered
- ✓Use low-fat cottage cheese (1-2% milk fat) rather than full-fat because the lower fat content allows better water absorption into the batter matrix, creating a lighter, fluffier crumb as steam pockets expand more uniformly.ingredient1-2% milk fat
- ✓Drain cottage cheese through cheesecloth for 10-15 minutes before blending to remove excess whey; this reduces batter moisture from ~65% to ~55%, preventing pancakes from spreading thin and developing a dense, rubbery bottom crust.technique10-15 minutes draining; 55% moisture target
Share this recipe
Prep
10
min
Cook
15
min
Serves
5
people
Level
beginner
Share this recipe
Soft Cheesecakes
Indulge in these heavenly soft cheesecakes that practically dissolve on your tongue! Crafted with creamy cream cheese and a hint of zesty lemon, these treats are baked to perfection for a delightful texture. Serve them chilled for an irresistible dessert that will leave your taste buds dancing!
📝 Ingredients
Serves 5🥛Dairy & Eggs(3)
- 1/2 low-fat cottage cheese (about 120-130g) (4.24 oz)
- 1 egg
- 1 tablespoon vanilla/cream pudding powder (sugar-free) (15 ml)sugar-free
🫙Pantry Staples(5)
- 1/2 teaspoon baking powder (2.5 ml)
- 1 tablespoon flour (I used spelt flour) (15 ml)
- 1 tablespoon oil for frying (15 ml)
- 1/2 vanilla skyr
- 1/2 vanilla skyr (optional topping)optional
📦Other(1)
- 1 teaspoon jam (optional topping) (5 ml)optional
Nutrition (per serving)
Calories
99
Protein
8g
Carbs
6g
Fat
4g
👨🍳 Instructions
- 1
Blend all the ingredients for the dough.
- 2
Add oil to the pan and spread it evenly. The oil must be well heated.
- 3
Spoon the batter onto the pan and immediately reduce the heat to low. Cover the pan with a lid to let the pancakes steam/bake slightly (to ensure they are not raw inside).
- 4
When the mixture starts to set, they will rise and turn golden brown on the bottom (as shown in the video), flip them to the other side.
- 5
Steam for a little longer and remove from the pan onto a paper towel.
💡 Pro Tips
- ✓Blend cottage cheese for 60-90 seconds until completely smooth before mixing with other ingredients; lumps won't fully hydrate during cooking and create a grainy texture instead of the custardy crumb these pancakes require.technique60-90 seconds blend time
- ✓Heat oil to 325-340°F (160-170°C) before adding batter; this temperature allows the exterior to set in 2-3 minutes without browning too quickly, giving the steam-trapped interior time to reach 160°F and fully set the egg protein.equipment325-340°F (160-170°C)
- ✓Cover the pan immediately after reducing heat and keep the lid on for 4-5 minutes; the trapped steam raises internal temperature by 15-20°F above skillet temperature, ensuring the center reaches 165°F pasteurization without overcooking the exterior.timing4-5 minutes covered
- ✓Use low-fat cottage cheese (1-2% milk fat) rather than full-fat because the lower fat content allows better water absorption into the batter matrix, creating a lighter, fluffier crumb as steam pockets expand more uniformly.ingredient1-2% milk fat
- ✓Drain cottage cheese through cheesecloth for 10-15 minutes before blending to remove excess whey; this reduces batter moisture from ~65% to ~55%, preventing pancakes from spreading thin and developing a dense, rubbery bottom crust.technique10-15 minutes draining; 55% moisture target