Stephanie Sullivan: Recipe - Cottage Cheese Cheesecake

January 08, 2024

INGREDIENTS:

For the crust:

6 sheets graham crackers, 3.5 oz total
2 tablespoons monk fruit sweetener or use granulated sugar
3 tablespoons cold whipped butter

For the cheesecake:

8 ounces cream cheese
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

DIRECTIONS: 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 To make the crust: 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. To make the cheesecake filling: 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.

NUTRITION INFO: 1/12th slice, Calories: 159 kcal, Carbohydrates: 15 g, Protein: 6.5 g, Fat: 10.5 g, Saturated Fat: 6 g, Cholesterol: 60 mg, Sodium: 243 mg, Fiber: 0.5 g, Sugar: 3 g

(Recipe and photo courtesy of Skinnytaste)