Berry Cottage Cheese Cheesecake
Indulge in a guilt-free dessert with our Berry Cottage Cheese Cheesecake! Packed with fresh berries and creamy goodness, it's a delight! 🍓🍰
Equipment
- 1 9-inch springform pan For baking the cheesecake.
- 1 Blender or Food Processor To blend the cottage cheese until smooth.
- 1 Mixing bowl For combining the crust ingredients.
Ingredients
Fresh Berries
- 1 cup fresh berries (blueberries, strawberries, raspberries) Reserve a few for garnishing.
Cottage Cheese
- 2 cups low-fat cottage cheese Blend until smooth.
Sweeteners
- ½ cup honey or maple syrup Natural sweeteners for flavor.
- 2 tablespoons honey For the crust.
Crust
- 1 ½ cups graham cracker crumbs Can substitute with almond flour for gluten-free.
- ¼ cup melted butter To bind the crust.
Flavor Enhancers
- 1 tablespoon lemon juice Brightens flavors.
- 1 teaspoon vanilla extract For added flavor.
Instructions
Prepare the crust
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and honey. Press the mixture into the bottom of a 9-inch springform pan.
Blend the cottage cheese
- In a blender or food processor, add low-fat cottage cheese and blend until smooth and creamy.
Add sweeteners and flavor
- Add honey, lemon juice, and vanilla extract to the blended cottage cheese. Blend until well combined.
Incorporate the berries
- Gently fold in fresh berries, reserving a few for garnishing.
Pour the filling
- Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
Bake the cheesecake
- Bake for 30-35 minutes until set around the edges but slightly jiggly in the center.
Chill the cheesecake
- Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Serve and enjoy
- Remove from the springform pan, garnish with reserved berries and mint, slice, and enjoy!