Cottage Cheese Cheesecake Recipe
This low-calorie New York-style cheesecake is made with a combination of cottage cheese and cream cheese, blended together for a creamy and delicious dessert! No one will even know!
Foto: SkinnytasteIngredients
- 6 sheets graham crackers (3.5 oz total*)
- 2 tablespoons monk fruit sweetener ( or use granulated sugar)
- 3 tablespoons cold whipped butter
- 8 ounces cream cheese (I like Philadelphia)
- 2 1/3 cups 2 % cottage cheese
- 1 teaspoon lemon zest (not packed)
- 2 large eggs
- 1/3 cup monk fruit (or sugar)
- 2 teaspoons all purpose flour
- 1 tablespoon vanilla extract
- optional fruit (for topping)
Steps
Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
Preheat oven to 350°F
Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
Gently press the crust into the lined pan. Set aside.
In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
Add the eggs one at a time and mix.
Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
Top with fresh berries if using (or topping of your choice) and cut into 12 slices.
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