Cottage Cheese Cheescake

Name: Cottage Cheese Cheescake
Prep time: 20 min
Cook time: 40 min
Total time: 180 min
Yield: 6 portions
Ingredients: 2 cups cottage cheese (450g); 3 large eggs; 2 tbsp monk fruit (granulated); 1 tsp vanilla extract; ½ tsp lemon juice; ½ cup almond flour; 2 tbsp melted butter; 1 cup fresh strawberries (blended (for sauce)); ½ tbsp monk fruit (for sauce)

Nov 13, 2019

Make low carb cottage cheese cheesecake, sugar-free, keto-friendly, and perfect for an special date, enjoy the texture and flavor.

Servings6 portions

Prep20 min

Cook40 min

Total3 h

Chill time2 h

Equipment

Convection oven

Ingredients

2 cups cottage cheese 450g
3 large eggs
2 tbsp monk fruit granulated
1 tsp vanilla extract
½ tsp lemon juice
½ cup almond flour
2 tbsp melted butter
1 cup fresh strawberries blended (for sauce)
½ tbsp monk fruit for sauce

Instructions

First, preheat oven to 325°F (160°C). Mix almond flour and melted butter. Next, blend cottage cheese, eggs, monkfruit, vanilla, and lemon juice until smooth. Mix with the almond meal and butter.

Bake for 40-45 minutes until set. Cool at room temperature for 1 hour, then refrigerate for 4 hours.

Blend strawberries with ½ tablespoon monkfruit until smooth. Simmer for 5 minutes to thicken, then cool.

Slice cheesecake and drizzle with strawberry sauce. Add some berries on top.

Store cheesecake in the fridge for 5 days or freeze for 1 month. Keep sauce separate for up to 3 days.

Nutrition

Calories196 kcal

Carbohydrates11 g

Protein13 g

Fat14 g

Saturated fat5 g

Cholesterol104 mg

Sodium282 mg