Berry cheesecake with protein and sour cream

A dietary dessert with a minimum content of vegetable fats and carbohydrates, with a thin and airy structure.

curd fat-free 200g
eggs 2 pcs.
sour cream low-fat ½ cup
protein (berry, raspberry or strawberry) ½ cup
vanilla 1 teaspoon
sugar substitute to taste
raspberry to taste

Mix in the bowl of egg whites, low-fat cottage cheese and sour cream. Stir the mass with a blender for three minutes until smooth.

Add a little sugar substitute and protein with berry flavor, whisk a couple of minutes until an airy consistency is obtained. There should be no lumps in the test.

Put the baking pan out with baking paper. Pour the finished mass, distribute it evenly.

On the top grate place the shape with the future baking, on the bottom put the container with water. The oven at a temperature of 180 degrees for 30 to 40 minutes. During cooking, do not open the oven.

Cheesecake cool at room temperature. Defrost raspberries into a syrup, pour a cake. It is better not to add the sweetener to the mass.