Cottage Cheese Cheesecake Recipe
Indulge in this light and scrumptious New York-style cheesecake, crafted with a delightful blend of cottage cheese and cream cheese for a luxuriously creamy treat! Everyone will be surprised at how delicious it is without the extra calories!
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Ingredients
- 6 sheets graham crackers
- 2 tablespoons monk fruit sweetener
- 1 teaspoon lemon zest
- 2 large eggs
- 1/3 cup monk fruit
- 2 teaspoons all purpose flour
- 1 tablespoon vanilla extract
- optional fruit
- 3 tablespoons cold whipped butter
- 8 ounces cream cheese
- 2 1/3 cups 2 % cottage cheese
Equipment Needed
- 9-inch spring form pan
- food processor
Instructions
- 1
Prepare a 9-inch springform pan by lining the bottom with parchment paper and applying cooking spray to the sides.
- 2
Preheat your oven to 350°F (175°C).
- 3
In a food processor, combine graham crackers, sugar, and melted butter. Pulse a few times, then add 1 tablespoon of water and continue to pulse until the mixture resembles coarse crumbs.
- 4
Firmly press the crumb mixture into the bottom of the prepared pan. Set it aside for now.
- 5
In a blender, combine cream cheese, cottage cheese, and lemon zest. Blend until the mixture is completely smooth.
- 6
Incorporate the eggs one at a time, blending after each addition.
- 7
Stir in the vanilla extract, sugar, and flour to the cottage cheese mixture, blending until all ingredients are well combined.
- 8
Pour the cheesecake mixture into the prepared crust. Bake in the preheated oven for approximately 45 minutes, or until the cheesecake is firm to the touch.
- 9
Allow the cheesecake to cool on a wire rack, then transfer it to the refrigerator for a minimum of 4 hours, or preferably overnight.
- 10
If desired, top with fresh berries or your choice of topping, and slice into 12 pieces.