“The lightest, most fluffy cottage cheesecake you’ve ever tasted – a real cloud in your mouth!”

 

Cloud-like Cottage Cheesecake

A heavenly dessert with a buttery shortcrust base and an impossibly light, fluffy filling that melts in your mouth.

Ingredients

For the Shortcrust Pastry:

• 250g all-purpose flour

• 125g soft butter, cubed

• 1 tablespoon sugar

• 1 pinch of salt

• 1 egg yolk

• 50ml cold water

For the Cottage Cheese Filling:

• 500g fromage blanc (or dry-curd cottage cheese)

• 3 large eggs, separated

• 100g granulated sugar

• 1 sachet (approx. 8g) vanilla sugar

• 20g cornflour (cornstarch)

• 100ml cream (whipping or double cream)

• Zest of 1 lemon (optional, but highly recommended)
  

  Instructions

  1. Prepare the Shortcrust Pastry:

  • In a medium bowl, whisk together the flour, sugar, and salt.

  • Add the cubed, softened butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs.

  • Add the egg yolk and cold water. Mix with a fork until the dough just begins to clump together, then use your hands to gently knead it into a smooth ball. Be careful not to overwork it.

  • Flatten the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.

  2. Make the Filling & Preheat Oven:

  • Preheat your oven to 180°C (350°F).

  • Separate the egg whites and yolks, placing them in two separate bowls. Ensure the bowl for the egg whites is completely clean and grease-free.

  • In a large bowl, whisk the egg yolks with the granulated sugar and vanilla sugar until the mixture is pale, thick, and creamy.

  • Whisk in the cornflour and cream until smooth. Add the fromage blanc and lemon zest (if using), and mix until just combined.

  • Using a hand or stand mixer with a clean whisk attachment, beat the egg whites until they form stiff, glossy peaks.

  • Gently fold the beaten egg whites into the cheese mixture in three additions, using a spatula and a slow, folding motion to keep the mixture light and airy. Set aside.

  3. Assemble the Cheesecake:

  • Lightly grease a 23cm (9-inch) tart or springform pan.

  • On a floured surface, roll out the chilled pastry dough to a circle slightly larger than your pan. Carefully transfer and press the dough into the bottom and up the sides of the pan. Trim any excess.

  • Pour the fluffy cheese filling into the pastry case and spread it out evenly.

  4. Baking:

  • Bake for 40-50 minutes, or until the filling is set and the top is a beautiful golden brown.

  • Turn off the oven, leave the door slightly ajar, and let the cake cool inside for about an hour to prevent cracking. Then, transfer it to a wire rack to cool completely.

  • For the best texture and flavor, refrigerate for a few hours before serving. Enjoy your slice of cloud!