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: Skinnytaste
Ingredients
- 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
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Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
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Preheat oven to 350°F
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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.
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Gently press the crust into the lined pan. Set aside.
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In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
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Add the eggs one at a time and mix.
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Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
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Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
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Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
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Top with fresh berries if using (or topping of your choice) and cut into 12 slices.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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