Cottage Cheese Cheesecake (without the crust)
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
- 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 all the cheesecake ingredients into a blender and by blend until smooth, 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: 80kcalCarbohydrates: 12gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.004gCholesterol: 24mgSodium: 154mgPotassium: 104mgFiber: 0.02gSugar: 7gVitamin A: 33IUCalcium: 64mgIron: 0.2mg
Tried this recipe?Let us know how it was!