HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &
After much tweaking, this is my beloved cheesecake recipe. I always have a slice of this in my fridge. I love that I can eat it and not worry about my hips paying for it later. This recipe is for a 6" cheesecake, which makes a lovely five servings. Who needs a massive one anyway? I would eat way too much. Need a 8" cheesecake? Add a full 8 oz. of cream cheese, two full eggs, and increase sugar to 3/4 cup.
Provided by Cake Baker
Categories Cheesecake
Time 45m
Yield 1 cheesecake, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
- Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
- Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
- Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
- Yummy Variations: Just omit lemon juice and then. . .
- Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
- Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
- Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
- Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
- Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
- Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
- Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.
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Elizabeth Chase
[email protected]I'm going to make this cheesecake for my next party. I'm sure it will be a hit.
Sahd Ali
[email protected]This cheesecake is way too expensive. I can make a better one at home for a fraction of the cost.
Jim Fadden
[email protected]I'm not sure about this cheesecake. The ingredients seem a little strange.
Md Sami.
[email protected]I can't wait to try this cheesecake. It looks so delicious.
Jishan Ehs
[email protected]This cheesecake is a work of art. It's almost too pretty to eat.
Chidiebere Owunna
[email protected]I'm always looking for new cheesecake recipes, and this one is definitely a winner.
Kelvin Emmanuel
[email protected]This cheesecake is a great way to satisfy your sweet tooth without blowing your diet.
Zhen astonished
[email protected]I love the fact that this cheesecake is made with healthy ingredients.
RedBossy
[email protected]This cheesecake is so easy to make, even a beginner can do it.
Shahd Adel elshamy
[email protected]I'm so glad I found this recipe. It's a keeper!
Jason Landry
[email protected]This cheesecake is perfect for summer. It's light and refreshing, and it's not too heavy.
Robert Scharpp
[email protected]I would definitely make this cheesecake again. It's a great recipe for a special occasion.
Maryam Noor
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't anything special either.
Mohammad Akbar Hussain
[email protected]The crust on this cheesecake was a little too hard for my liking. I think I would have preferred a softer crust.
Hussain Arain
[email protected]This cheesecake was a little too tangy for my taste. I think I would have liked it better if I had used less lemon juice.
Emeka Nwazion
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. It's not too sweet and the crust is nice and crunchy.
Ayomide Mustapha
[email protected]I love that this cheesecake is made with cottage cheese. It's a healthier option than traditional cheesecake, but it's just as delicious.
Melody Ngorezha
[email protected]This is the best cheesecake I've ever had! The crust is perfect and the filling is creamy and smooth.
Inshaal Khan
[email protected]I've made this cheesecake several times now and it's always a winner. It's so easy to make and it's always delicious.
Easybuy
[email protected]This cheesecake was a hit at my last dinner party. Everyone loved it, even those who are not usually fans of cheesecake. The cottage cheese gives it a light and fluffy texture, and the almond flour crust is a nice change from the traditional graham c