Cottage Cheese Cheesecake
This cottage cheese cheesecake is a healthier take on a classic New York style cheesecake. It has a lovely creamy texture and is not overly sweet like your typical cheesecake tends to be. Made with fat-free cottage cheese and Greek yoghurt and much less sugar. The perfect lighter alternative when you're craving cheesecake, but want something more nourishing that's just as satisfying.
Ingredients
For the base
- 130g digestive biscuits see notes
- 3 tbsp butter/dairy-free butter melted
For the cheesecake
- 300g fat-free cottage cheese see notes
- 125g fat-free Greek yoghurt see notes
- 1 medium egg
- 4 tbsp maple syrup
- 2 tbsp cornflour see notes
- Zest of 1/2 lemon
- Pinch of salt
Instructions
- Preheat oven to 180C/160C fan/350F.
- Add your digestive biscuits to a blender and blend into crumbs, then mix in the melted butter.
- Press the mixture into a 7" round loose bottom cake tin and bake for 10 minutes.
- In the meantime prepare the cheesecake mixture by blending all the cheesecake ingredients together, then pour over the base.
- Return back to the oven and bake for 25-30 minutes.
- Leave to cool, then chill in the fridge for a couple of hours before serving.
Notes
- You can use gluten-free digestive for a gluten-free recipe. For my US reader - digestive biscuits are known as Graham crackers in the US.
- You can use full fat cottage cheese and Greek yoghurt if you would like a creamier texture, but this of course will change the nutritional breakdown of the recipe.
- If you don't have cornflour, plain flour will also work.
Nutrition
Calories: 188kcalCarbohydrates: 24gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 272mgPotassium: 133mgFiber: 1gSugar: 11gVitamin A: 167IUCalcium: 78mgIron: 1mg
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