How to make
Cottage cheese is extremely rich in protein, includes a full range of essential amino acids, trace elements and vitamins. And its ability to be easily digested by the body makes the product irreplaceable for dietary nutrition and for people of all ages.
Take out all of the products from the refrigerator and leave them at room temperature (an hour or two before processing).
Start off with the cake base, by grinding the cashews, oats, dates and melted butter in a blender (or mixer, whatever you have available; if it is a blender, soak the dates and cashews for an hour or two or the evening before in a little water to soften and to be able to grind them easier).
Prepare the cake tin (16x17 cm); put baking paper on the bottom, pour the cake base mixture, press it down and distribute it evenly and arrange pieces of pear on the cake base.
Grab some household aluminum foil - two sheets, put the cake tin with paper on it, wrap the whole cake tin with the foil well on the outside, so that the water does not get into it when baking in a water bath.
Put it in the fridge for at least an hour. The products are out during this time. Before you start beating the eggs, turn on the oven to 340°F (170 degrees), without a fan.
Start preparing the most delicious part of the cake - the filling. Mix the Philadelphia cheese and cottage cheese, the rum essence and the grated lemon peel in a blender, in order to make it very fine and add 1-2 tbsp. of honey.
In a separate bowl, beat the two eggs until their volume doubles. In another bowl, beat the two egg whites with a pinch of salt. Add the beaten eggs to the cottage cheese, stir with a spatula carefully, so that it doesn't become less airy, then add the egg whites and pour the mixture of cottage cheese and eggs on the cake base and sprinkle it with a handful of blueberries.
Put the cake tin in another baking pan, pour a cup of hot water and bake it (for about an hour). When it's ready, turn off the oven without removing the cake until it cools completely. Then place it in the refrigerator for at least two hours or an evening - it turns out tastier, by leaving it to absorb the flavors.
Do not worry that it will lose its volume slightly, it is important to flatten out evenly (that way you know that it is well baked). I prefer this version of cheesecake, as it has a balanced taste, it is healthy and has very few calories. I recommend it to you. Enjoy!
