HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &
After much tweaking, this is my beloved cheesecake recipe. I always have a slice of this in my fridge. I love that I can eat it and not worry about my hips paying for it later. This recipe is for a 6" cheesecake, which makes a lovely five servings. Who needs a massive one anyway? I would eat way too much. Need a 8" cheesecake? Add a full 8 oz. of cream cheese, two full eggs, and increase sugar to 3/4 cup.
Provided by Cake Baker
Categories Cheesecake
Time 45m
Yield 1 cheesecake, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
- Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
- Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
- Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
- Yummy Variations: Just omit lemon juice and then. . .
- Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
- Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
- Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
- Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
- Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
- Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
- Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.
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Jilan Hendrex
[email protected]This cheesecake is a great way to use up leftover cottage cheese. It's also a healthier alternative to traditional cheesecake, and it's still delicious.
Kuttar Baccha
[email protected]I've made this cheesecake several times and it's always a hit! It's so easy to make and it always turns out perfect. I love the tangy flavor of the cottage cheese.
Mahabub Hasan Porosh
[email protected]This cheesecake is amazing! It's so creamy and smooth, and the cottage cheese gives it a nice tang. I love that it's a healthier version of cheesecake.
Dawud Islam
[email protected]This is the best cheesecake I've ever had! The cottage cheese makes it so light and fluffy, and the crust is perfect. I will definitely be making this again and again.
Florence Teta Kollie
[email protected]Delicious! This cheesecake is a great way to use up leftover cottage cheese. It's also a healthier alternative to traditional cheesecake.
Prashath Prashath
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought crust and it was still delicious. The filling was creamy and smooth, and the cottage cheese gave it a nice tang.
Joey Skittles
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved it. The crust was perfect and the filling was creamy and delicious. I will definitely be making this again.
MD MOHEUDDIN
[email protected]This is my new favorite cheesecake recipe! It's so light and fluffy, and the cottage cheese gives it a nice tang. I also love that it's a healthier version of cheesecake.
Baraka Kimeu
[email protected]Great recipe! Easy to follow and the cheesecake turned out delicious. I used a graham cracker crust and it was the perfect combination of sweet and tangy. Will definitely make this again.
Saqlain ali King
[email protected]This cheesecake was a delightful surprise! I was hesitant to try it because I'm not a big fan of cottage cheese, but I was pleasantly surprised by how creamy and smooth it turned out. The crust was also perfect: crispy on the outside and chewy on the