Ingredients

The following ingredients have 6 Servings
  • 2 eggs
  • 1/4 cup sugar (4 tbsp, 50g)
  • 1/4 cup almond flour (4 tbsp blanched ground almonds, 25g)
  • 3 tbsp rice flour (32g)
  • 1 cup half and half (240ml, or 1/2cup/120ml each of milk and heavy/double cream)
  • 1 1/4 cup cottage cheese (280g)
  • 7 oz strawberries (200g)
  • 1 tbsp sugar
  • a few grinds of black pepper (optional)

Instruction

  • Preheat oven to 350F/175C and lightly grease an 8 in (20cm) round cake tin (you can use a ceramic dish as well).
  • Blend together the eggs and sugar either in a food processor or blender (you can also whisk by hand but try to avoid having too many lumps in final mixture). Add the almond flour/ground almonds, rice flour, half and half (or milk and cream) and cottage cheese and mix. Pour the mixture into your tin/dish and bake for around 1 hour until it rises up and is lightly browned on top.
  • As the cheesecake is almost finished baking, slice the strawberries and place in a bowl with the sugar and a few grinds of black pepper (if using - it is nice in there). Toss them gently and leave to macerate.
  • When the cheesecake is cooked enough, remove from the oven and allow to cool.
  • Serve warm or lukewarm topped with the strawberries (you can put the strawberries on top a little before serving and some of the juice will sink in which is really tasty).