Cottage Cheese Cheesecake
A light and creamy cheesecake made with cottage cheese, offering a healthier twist on the classic dessert.
Equipment
- Springform pan
- Mixing Bowls:
- Food Processor
Ingredients
- 130 g digestive biscuits
- 3 Tbsp butter melted or dairy-free butter
- 300 g fat-free cottage cheese
- 125 g fat-free Greek yogurt
- 1 medium egg
- 4 Tbsp maple syrup
- 2 Tbsp cornflour
Instructions
- Preheat your oven to 180°C (350°F).
- Crush the digestive biscuits in a food processor until finely ground, then mix with melted butter.
- Press the mixture into a 7-inch round loose-bottom cake tin to form the crust. Bake for 10 minutes and allow to cool.
- In a mixing bowl, blend cottage cheese, Greek yogurt, egg, maple syrup, cornflour, lemon zest, and a pinch of salt until smooth.
- Pour the cheesecake mixture over the cooled crust and smooth the top.
- Bake for 30 minutes until set but still slightly jiggly in the center. Allow to cool at room temperature.
- Chill in the refrigerator for at least 2 hours before serving.
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Notes
Store leftovers in the refrigerator for up to 5 days.