This New York-style cheesecake is made with a mixture of cottage cheese and cream cheese, blended collectively for a creamy and scrumptious low-calorie dessert! Nobody will even know!
Cottage Cheese Cheesecake
Since cottage cheese is having a second, why not make a cottage cheese cheesecake?! I performed round with this recipe, and my husband Tommy, who loves cheesecake, gave it two thumbs up! It’s scrumptious with a velvety clean texture and is nice by itself or with contemporary fruit. Extra cheesecake recipes it’s possible you’ll love are this No-Bake Strawberry Cheesecake, Cranberry Swirl Cheesecake Squares, and Chocolate Cheesecake Cups.
Why This Cheesecake with Cotttage Cheese Recipe Works
- More healthy Dessert: The low-fat cottage cheese mixed with cream cheese provides this cheesecake extra protein than most different recipes. Plus, one slice has solely 159 energy and 15 grams of carbs.
- Straightforward: Whilst you’ll want to tug out your meals processor and blender to make this cheesecake recipe, it’s a very easy one to whip up. Pulse the crust elements and mix the batter, then pop it within the oven!
- Excellent for Entertaining: Since cheesecakes should chill within the fridge, this dessert is superb for making the day earlier than a celebration, so you may examine another factor off your to-do listing.
Cheesecake Elements
- Cheesecake Crust: Graham crackers, monk fruit or sugar, and chilly whipped butter create a buttery, candy base.
- Cheese: I used cream cheese and a pair of% cottage cheese for a velvety cheesecake with plenty of protein.
- Lemon Zest: You’ll want one medium-sized lemon to get one teaspoon of zest.
- Eggs: Use two massive eggs.
- Sweetener: Monk fruit or granulated sugar will work.
- Flour: You solely want two tablespoons of all-purpose flour.
- Vanilla Extract enhances the cake’s taste.
- Topping: Prime your cheesecake with contemporary fruit, like berries or figs.
Make Cottage Cheese Cheesecake
- Make the Graham Cracker Crust: Pulse the graham crackers, sugar, and butter in a meals processor. Add a tablespoon of water and pulse just a few extra occasions till it has a rough meal texture. Press the crust right into a parchment-lined spring type pan.
- Make the Cheesecake Batter: Mix the cream cheese, cottage cheese, and lemon zest in a blender till clean. Add the eggs separately, then the vanilla, sugar, and flour.
- Bake: Pour the batter into the pan and bake it for 45 minutes at 350°F till the cake is about.
- Let the cheesecake cool on a wire rack after which refrigerate it for at the very least 4 hours or so long as in a single day earlier than chopping.
Variations
- Crust: Swap graham crackers for chocolate graham crackers or vanilla wafer cookies.
- Fruit: Substitute a fruit compote for contemporary fruit.
- Cheesecake Toppings: As a substitute of fruit, drizzle chocolate or caramel over the cake.
Storage
Refrigerate cheesecake in an hermetic container for as much as 5 days.
Extra Cottage Cheese Recipes You’ll Love
Yield: 12 servings
Serving Measurement: 1 /twelfth slice
To make the crust:
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Place graham crackers, sugar and butter right into a meals processor and pulse just a few occasions. Add 1 tbsp water and pulse just a few extra occasions till it has a texture of coarse meal.
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Gently press the crust into the lined pan. Put aside.
To make the cheesecake filling:
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In a blender add the cream cheese, cottage cheese and lemon zest and mix collectively till it’s actually clean.
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Add the eggs separately and blend.
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Add the vanilla extract, sugar and flour into the cottage cheese combination and pulse till blended.
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Pour the cheesecake batter into the pan. Bake within the oven for about 45 minutes, till the cheesecake is about.
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Let it cool on a rack, then place in fridge for at the very least 4 hours or so long as in a single day.
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Prime with contemporary berries if utilizing (or topping of your selection) and minimize into 12 slices.
Final Step:
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Serving: 1 /twelfth slice, Energy: 159 kcal, Carbohydrates: 15 g, Protein: 6.5 g, Fats: 10.5 g, Saturated Fats: 6 g, Ldl cholesterol: 60 mg, Sodium: 243 mg, Fiber: 0.5 g, Sugar: 3 g