If you fancy a decadent sweet treat, you can't go far wrong with cheesecake. However, some cheesecakes can be tricky to make and the ingredients can quickly get expensive.

That's why this three-ingredient cheesecake from Kirbie Cravings is the perfect dessert. It's simple to make and the result is a delicious, light and fluffy cake that swaps butter and flour for one unusual ingredient: cottage cheese. The recipe states: "This cottage cheese cake is so light, fluffy and soft. It only needs 3 ingredients and doesn't require any flour, butter or oil."

• 170g of high protein cottage cheese at room temperature
• Four large room temperature eggs with their whites and yolks separated
• 133g white chocolate chips
  

• Preheat your oven to 160C and grease the inside of a seven-inch cake pan with cooking spray and line the bottom with parchment paper.
• Make sure you use a cake tin that is in one complete part - no removable bottom or springform sides.
• Place a fine mesh sieve over a bowl and add your cottage cheese, spread evenly. Let it sit for half an hour as the liquid drains into the bowl. Gently press the cheese with the back of a spoon to encourage more liquid through the sieve.

• Add your cottage cheese and egg yolks to a blender and blend until smooth.

• Melt your chocolate chips in the microwave at 30-second intervals until melted completely. Make sure you stir them in between. Let the chocolate cool for about five minutes.

• Once cooled, add the chocolate to the eggs and cottage cheese in the blender and mix until fully incorporated then transfer it to a large mixing bowl.

• In a separate bowl, beat your egg whites into stiff peaks and then add one third of the egg whites to the cheesecake batter.

• Fold it in gently with a spatula until no lumps remain. Repeat this with the remaining thirds of the egg whites.

• Pour your mixture into the prepared baking pan. Then, put your pan inside a larger cake pan and pour just enough room temperature water into the outer pan so that the water level sits at half an inch.

• If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.

• Carefully put both cake tins in the oven and bake for 45 minutes - make sure you don't open the oven.When the top is browned and set, turn the oven off but keep the cake inside without opening it for an hour.

• This will stop your cake collapsing.

• After 45-60 minutes, you can remove the cake from the oven. Let the cake cool to room temperature.