Although they're low calorie I prefer to call them Curd cheese desserts, because the mixture before baking tastes exactly like these tiny desserts that are very popular in Latvia.
As I mentioned curd cheese dessert I would like to tell you more about it. Basically it's very well known dessert in Latvia (we call it Karums that translates as Dainty). The very first and also the most popular flavor which is vanilla was made back in 1994. Since then it has developed, there are so many different flavors available from vanilla to exotic fruits, nuts etc. One dessert coasts around EUR 0.40 and you can find it almost everywhere. You can buy it even in London, but in very specific stores tough.
I like to compare my low fat cheesecakes to curd dessert, because they're both based on cottage cheese, also the structure is so smooth and filling, that you won't need much. I have to say that I use the cottage cheese a lot in my desserts, not only cakes, but also pies, cookies, pancakes, you name it (and let's not forget about savory dishes).
The best cottage cheese that I could find here in London is Lowicz Twarog Curd cheese and you will definitely find it in Tesco or Asda, almost every Polish store, even small corner shops sell it + they also have full fat option available.
The reason why they're low fat is the cottage cheese which is lower in calories than a regular cream cheese what we mostly use to make cheesecakes and you don't need a double cream for these desserts. Also you can swap the caster sugar with stevia or honey.
To make 6-8 cheese cakes you will need:
240 grams Lowicz Twarog Half Fat curd cheese (1 package)
1 egg
25 grams plain flour
50 grams caster sugar
10-15 grams cocoa powder
1 tsp vanilla essence
NOTE: you can add more or less cocoa, sugar and vanilla. Start by adding less and don't be afraid to taste the mixture, it's soooo good even raw!
Toppings of your choice: whipped cream (I used low fat whipped cream) or ice cream would be great, however, they taste good even without toppings. Just add whatever you would add to a regular chocolate cheesecake.
Directions:
Preheat your oven to 170 degrees. Prepare your silicone muffin mould or if you have a regular muffin pan just grease it with some oil (I used oil-spray). They came out nicely both ways.
Add all ingredients to a food processor and blend until the mixture is smooth without any lumps. Taste it to see if you need any add-ons.
Pour the mixture in your chosen mould and bake for 15-18 minutes.
Let it cool down completely and serve with your favourite toppings!
Enjoy!
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