Cottage Cheese & Yogurt Egg Cheesecake
This cheesecake is light, creamy, and full of flavor, and it doesn’t make you feel bad about eating it. It’s naturally rich and smooth because it has cottage cheese, Greek yogurt, and eggs in it. It’s a simple dessert that’s gluten-free, free of refined sugar, and full of protein!
Let’s make this cheesecake that tastes great and is good for you! 🎂💛
Things You’ll Need
- A food processor or blender
- Bowls for mixing
- Cake pan that is 6 inches round
- Whisk
- Spatula Oven
What You’ll Need: Ingredients:
- ◯ 1 cup of cottage cheese (smoothly blended)
- ◯ 1 cup of plain, full-fat Greek yogurt
- ◯ Three big eggs
- ◯ ¼ cup of honey or maple syrup
- ◯ 1 teaspoon of vanilla extract
- ◯ 1 tablespoon of cornstarch
- ◯ ½ teaspoon of baking powder
- ◯ A little bit of salt
Toppings that are not required:
- Fresh berries
- Drizzle of honey or maple syrup
- Cinnamon dusting
How to do it
- Step 1: Get ready and heat up
Set your oven to 325°F (163°C) before you start. Grease a round cake pan that is 6 inches in diameter. - Step 2: Mix together the yogurt and cottage cheese.
Put Greek yogurt and cottage cheese in a blender. Mix until the mixture is completely smooth. - Step 3: Combine the wet ingredients
In a bowl, mix together the eggs, maple syrup, vanilla extract, and a little bit of salt. - Step 4: Add the dry stuff
Add the cornstarch and baking powder slowly while whisking until everything is mixed together. - Step 5: Mix and pour into the pan
Add the blended cottage cheese to the egg mixture. Stir gently until the mixture is smooth, then pour it into the prepared cake pan.
- Step 6: Bake
Bake for 35 to 40 minutes, or until the center is just set and a little jiggly. - Step 7: Let it cool and chill.
After baking the cheesecake, leave the door slightly open for 10 minutes to cool it down. Then, put it in the fridge for at least 3 hours before serving. - Step 8: Serve and enjoy!
Cut into pieces and serve with fresh berries and a drizzle of honey.
Helpful Tips
- Blend the cottage cheese until it’s very smooth and has no lumps.
- Let the eggs sit out until they are room temperature. This will make the cheesecake fluffier.
- For the creamiest taste, use Greek yogurt with full fat.
- For a super-smooth texture, bake in a water bath.
- For the best flavor, chill for at least three hours before serving.
Leftovers and how to store them
- Put it in an airtight container in the fridge for up to five days.
- Freeze for up to a month and then thaw before serving to make the texture firmer.
In conclusion
This Cottage Cheese & Yogurt Egg Cheesecake shows that healthy desserts can taste just as good as the old-fashioned ones. It’s rich, creamy, and sweet on its own, making it a great treat without guilt.
Give it a try and tell me what you think! 🍰💛
