Low-Calorie Kiwi Cheesecake

When I say this is a low-calorie cheesecake, I'm not just saying it for effect. Count the calories: cottage cheese - 200 kcal, kiwi - 47 kcal, milk -  40 kcal, eggs - 200 kcal + 300 kcal. In total, the entire cake, weighing 1,5 kg, contains 800 kcal!

Beat the eggs until pale, then add the stevia, starch, and almond flour. Mix by hand. Bake the batter in the oven at 180 ºC for 8-12 minutes.

Filling:

Peel the kiwis, blend them in a blender, and combine with lemon juice and stevia. Divide into two portions.

Put one portion in a small saucepan over the heat and bring to a boil. Mix the pectin with a teaspoon of sugar and stir it into the kiwi. Boil for 2 minutes, then remove from the stove and let cool.

Mix the other half of the kiwi with the dissolved gelatin and let cool.

Cream:

Beat the cottage cheese until it increases in volume, then add the milk mixed with gelatin and stevia. The mixture should be as smooth as cream. Add stevia to taste. If the cottage cheese is grainy, rub it through a sieve.

Assembly:

Spread the kiwi confit (mixed with pectin) over the cake base (which you can first soak with syrup from canned fruit), followed by the cottage cheese cream. Chill, then pour the kiwi jelly over the top and chill in the refrigerator.

Enjoy your meal!