Cottage Cheese Cheesecake

Course: Desserts, Snack

Diet: Gluten Free, Egg Free, Low Calorie, Vegetarian

Time: More than 45 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 15

Cook Time: 30

Resting time: 2

Total Time: 2 45

Servings: servings

Calories: 205kcal

1 ½ cups (150 g) low sugar granola or muesli (alternatively sweet, low-fat biscuits like Graham crackers)
3 tbsp (40 g) butter
3 cups (680 g) low fat cottage cheese
3 eggs (medium or large)
2 tbsp cornstarch
⅓ cup (80 g) cream
4 tbsp (60 g) sugar
Salt to taste
1 lemon (zested)
1 tsp vanilla extract (or ½ vanilla bean)
½ cup (60 g) raspberries or blueberries

Get Recipe Ingredients

Preheat the oven to 200 C, 390 F.
Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.
Melt the butter and drizzle over the granola. Mix until incorporated.
Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.
Put the pan into the oven for about 6-8 minutes, until lightly golden brown. Then take it immediately out of the oven.
Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.
Pour batter over the cookie base and scatter the berries on top.
Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.
Take out of the oven and rest for at least 2 hours in the fridge.