mini new york cheesecake bundt with nutella®

All year round

45 minutes

Yields: 10 servings
Portion: 1 slice



  • 1 lb. Cottage Cheese (small curd)
  • 3 tbsp. Low Fat Sour Cream
  • 6 eggs - separated
  • 6 tbsp. sugar granulated
  • 4 tbsp. butter, melted
  • 1 tsp. vanilla extract
  • 1/2 cup Bisquick flour
  • 1/4 tsp. lemon juice
  • 5-1/4 oz. Nutella®
  • * Water bath large enough to fit the mini bundt cake pan
  • * powdered sugar, optional


In a mixing bowl, mix all the ingredients together except Nutella® until smooth. Pour mixture into a mini bundt pan coated with cooking spray. Pre-heat conventional oven to 350˚F. Place bundt cake pan in a water bath and bake for 25 to 30 minutes or until golden brown on top. When cool, drizzle 5-1/4 oz. Nutella® on top of cake, Top with powdered sugar and fresh fruit if desired.