I bought a pack of cottage cheese the other day just to try making a different version of baked cheese cake.
Last time I made it with cream cheese and I found it a bit too heavy, this time it turned out much lighter. But still not as light as what I have expected. Hubbie liked it a lot so I suppose I'd drop cream cheese and adapt this cottage cheese version for our family.
Meringue was a bit too stiff so it cracked a bit while baking. But other than that it was good.
Hubbie ignored bread again and went on with cheesecake for breakfast this morning. Guess he really love sweet stuffs.
Mix ingredients (A) together in the order above while mixing (B) in mixer. Fold (B) into (A) when meringue is stiff enough to stand. (slightly stir meringue to soften it a bit to avoid cracking in oven) Pour into 18cm diameter baking pan. Bake in 170degree oven for 40-50 minutes or until it's cooked.
I changed the 45g sugar in (A) on the original recipe with 25g sugar + maple syrup. You can switch back to 45g if you don't have maple syrup at home.