This light and creamy cheesecake is a healthier twist on the classic dessert. Made with cottage cheese instead of heavy cream cheese and sweetened with low-sugar options, it delivers rich flavor with fewer calories—perfect for a guilt-free treat.
Ingredients
For the crust (optional):
- 1 cup almond flour
- 2 tbsp melted butter
- 1 tbsp low-carb sweetener (erythritol or stevia)
For the filling:
- 2 cups cottage cheese
- 2 eggs
- 1/3 cup low-calorie sweetener (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (or almond flour for low-carb)
- Zest of 1 lemon (optional)
- Pinch of salt
Instructions
- Prepare the crust (optional)
Mix almond flour, melted butter, and sweetener. Press the mixture into the bottom of a lined or greased baking pan. Bake at 180°C (350°F) for 8–10 minutes, then let it cool. - Blend the filling
In a blender or food processor, combine cottage cheese, eggs, sweetener, vanilla, cornstarch, lemon zest, and salt. Blend until smooth and creamy. - Assemble the cheesecake
Pour the filling over the cooled crust (or directly into the pan if skipping the crust). - Bake
Bake at 160°C (320°F) for 35–45 minutes, or until the center is just set and slightly jiggly. - Cool gradually
Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to prevent cracking. - Chill before serving
Refrigerate for at least 3 hours (preferably overnight) before slicing.
Tips
- Blend the cottage cheese very well for a smooth, creamy texture.
- Add fresh berries on top for natural sweetness.
- For extra flavor, mix in a little cinnamon or a few drops of lemon juice.
- Store in the fridge for up to 4 days in an airtight container.