Description
A delicious and healthier version of cheesecake made with cottage cheese and yogurt, perfect for those looking for a lighter dessert option.
Ingredients
Scale
- 2 cups cottage cheese
- 1 cup plain yogurt
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine cottage cheese, yogurt, eggs, honey, vanilla extract, and lemon juice until smooth.
- Add cornstarch, baking powder, and salt, and blend until well mixed.
- Pour the mixture into a greased springform pan.
- Bake for 45-50 minutes or until the center is set and the top is lightly golden.
- Allow to cool before refrigerating for at least 4 hours.
- Serve chilled and enjoy!
Notes
- For a gluten-free version, ensure the cornstarch is certified gluten-free.
- Can be topped with fresh fruits or a fruit compote for added flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg