Cottage Cheese & Yogurt Egg Cheesecake
A nutritious and delicious cheesecake blending cottage cheese and Greek yogurt, topped with fresh berries for a stunning presentation.
Ingredients
For the cheesecake
- 2 cups cottage cheese Use lactose-free if necessary.
- 1 cup Greek yogurt Use lactose-free if necessary.
- 3 pieces eggs Substitute with flaxseed meal for vegan option.
- ½ cup honey Can replace with agave syrup or maple syrup.
- 1 cup fresh berries Strawberries, blueberries, or raspberries work well.
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
Preparation
- Gather all the ingredients and preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
Blending the Base
- In a blender or food processor, combine the cottage cheese, Greek yogurt, eggs, honey, vanilla extract, lemon juice, and salt. Blend until smooth and creamy.
Baking
- Pour the blended mixture into the prepared springform pan and spread it evenly. Bake for 25-30 minutes until the edges are lightly golden and the center is set but slightly jiggly.
- Allow the cheesecake to cool at room temperature.
- Cover and refrigerate for at least 2 hours.
Serving
- When ready to serve, carefully remove the sides of the springform pan and top with fresh berries and a drizzle of honey.
Notes
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. This cheesecake can be frozen for 2-3 months; thaw in the fridge before serving.