Healthy Cheesecake With Cottage Cheese Food

HEALTHY CHEESECAKE WITH COTTAGE CHEESE

Steps:

• Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick.
• Preheat oven to 350°F / 176°C.

HEALTHY CHEESECAKE WITH COTTAGE CHEESE

Steps:

• Line a 9-inch springform pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
• Preheat oven to 350°F / 176°C.
• To make the crust
• Crush graham crackers in a food processor to measure out 1 1/2 cups. Add the melted butter and pulse until mixed well.
• Gently press the crust into the lined pan. Set aside.
• To make the cheesecake filling
• In a food processor or blender on low speed, blend the cottage cheese, lemon zest and Greek yogurt together until it is smooth.
• Add the eggs one at a time and mix until gone. Add the vanilla extract, maple syrup and flour into the cottage cheese mixture and pulse until completely blended.
• Pour the cheesecake batter into the pan. Bake in the oven for about 45 minus, until the cheesecake is set.
• Set on a cookie rack to cool than place in fridge for at least 4 hours but best overnight.
• In a medium saucepan, mix the fruit, sugar and water together. Bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently or until thickened.
• Allow to cool before topping on the cheesecake.
• Place the topping on the cheesecake and serve.

OMA'S COTTAGE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
• In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
• Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

COTTAGE CHEESE CHEESECAKE

Steps:

• Grease and line a 7" round cake pan with parchment paper. Preheat oven to 350°F.
• Whiz cottage cheese in food processor until smooth.
• Whisk together cottage cheese, yogurt, flour, sugar, salt and eggs until well combined. Add lemon juice and strawberries and stir well.
• Pour batter into prepared tin and bake 30-40 minutes, until just set.
• Let cool at least 30 minutes. Serve hot or chilled.

HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &

Steps:

• Preheat oven to 450 degrees.
• In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
• Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
• Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
• Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
• Yummy Variations: Just omit lemon juice and then. . .
• Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
• Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
• Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
• Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
• Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
• Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
• Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.

HEALTHY CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust. , Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.