Desserts
Sweet Pasta Cheesecake
A unique cake made with Fusilli pasta and cottage cheese cream, baked in the oven without sugar. It melts in your mouth, perfectly balanced in sweetness, aroma, and texture — and still low calories.
Baking
30 min
Temperature
160°C
Calories
110 kcal
/ 100 g
Carbs
15 g
/ 100 g
Ingredients
Pasta
- 750 ml — water (3 cups)
- 150 g — Fusilli pasta
- a pinch — table salt
Cheese cream
- 400 g — cottage cheese for baking, pancakes and filled dumplings 6%
- 180 g — medium hen eggs M (3 pieces)
- 70 g — solid sweetener, or to taste
- 40 g — raisins
- 15 ml — vanilla extract
- a pinch — table salt
Decoration
- 15 g — white chocolate
- 25 g — dark chocolate
Preparation
I brought the water to a boil in a pot, added a pinch of salt and the pasta, and let them cook over low heat for about 10 minutes. I removed from heat and drained the water. I mixed all the cream ingredients together without any particular order, then poured the mixture over the pasta. I stirred a few times; I baked the cake in a tray lined with baking paper for about 30 minutes at 160°C.
Additional notes
The pasta must remain al dente after boiling, as they will continue to cook in the oven, absorbing the liquid from the cheese.
You can use white sweetener and the cake will have a lighter colour; I am not at all bothered by the caramel colour of my cake, which comes from the sweetener I used.
I recommend the cottage cheese for baking, pancakes, and filled dumplings 6% that I buy from Lidl — it is a creamy cheese that gives the cake a fine texture; if you use a drier, more crumbly cheese, I recommend blending it together with the eggs to give this dessert a creamy consistency.
You can decorate with any type of chocolate you like and have available.
This is an accessible dessert: in terms of price, difficulty level, and logistical availability — I used a hand mixer (you can use a whisk or even a fork), a pot for boiling the pasta, a baking tray, and baking paper.
I call this dessert a "CAKE" because it slices very easily, which makes it portable and even suitable for taking to work; I think it has a more distinctive appearance than pasta with cheese and, last but not least, it melts in the mouth, being very well balanced in sweetness, aroma, and texture.
Even though it contains pasta (simple carbohydrates), it is still low calories relative to the ingredients used — just 110 calories and 15 g of carbohydrates per 100 g, which makes it "approachable" and "enjoyable" even for those who are very strict about their diet.
Recipe in pictures
