Cottage Cheese Cheesecake
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Cottage Cheese Cheesecake
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| Servings |
| 12slices |
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Ingredients
Cheesecake Crust
- 3.5ounces (100g) graham crackers
- 1cup oatmeal or rolled oats
- 2tablespoons unsalted butter
- 2tablespoons maple honey
- 3tablespoons water
Cottage Cheese Cream Filling
- 1 3/4cups 2% cottage cheese
- 1/3cup plain nonfat Greek yogurt
- 2 whole eggs
- 1/4cup honey
- 1/3cup all-purpose flour
- 2teaspoons vanilla extract
- 1 1/2teaspoons lemon juice
- 1 1/2teaspoons lemon juice
Instructions
Cheesecake Crust
- Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm) springform mold with butter or line it with parchment paper.
- Place graham crackers, butter and maple syrup in a food processor or high speed blender and pulse until they become fine crumbs. The mixture should resemble wet sand.
- Transfer the mixture into the prepared springform mold, and gently press it down with your hands, a spoon, or the bottom of a glass.
- Bake the graham crackers crust for 15 minutes while preparing the cream.
Cottage Cheese Cream Filling
- After baking the crust, preheat the oven to 350°F (180°C).
- Add to a food processor or blender cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until smooth and creamy.
- Pour the cottage cheese mixture over the baked crust, then use a spatula or spoon to spread it evenly.
- Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
- Once the cheesecake is baked, let cool at room temperature first, then refrigerate for at least 8 hours before serving.
- *Serve with fresh fruit, jam, or your favorite sauce.
Recipe Notes
*Nutritional information does not include additional fruit, jam or additions.
