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    You are in: Home / Recipes / Cottage Cheese Cheesecake Recipe
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    Cottage Cheese Cheesecake

    Cottage Cheese Cheesecake. Photo by DoubletheGarlic

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Chef #767980's Note:

    Low fat alternative to a regular cheesecake. I made this for my husband who is a diabetic and he loved it. Original recipe calls for brown sugar but I substituted the brown sugar with splenda.

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    Units: US | Metric


    1. 1
      Grease and line a 7" round cake pan with parchment paper. Preheat oven to 350°F.
    2. 2
      Whiz cottage cheese in food processor until smooth.
    3. 3
      Whisk together cottage cheese, yogurt, flour, sugar, salt and eggs until well combined. Add lemon juice and strawberries and stir well.
    4. 4
      Pour batter into prepared tin and bake 30-40 minutes, until just set.
    5. 5
      Let cool at least 30 minutes. Serve hot or chilled.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on May 21, 2012


    • on November 20, 2011


      It was pretty good for a low fat cheesecake, however I ommited the lemon juice and strawberries and instead used vanilla extract and add red corant! my family really liked it

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    • on February 28, 2008


      For a low-fat cheesecake, this was excellent! I doubled the sugar (I used white) and put in two whole eggs. Instead of going in the lemon-direction, I used 1/2 t. vanilla extract and 10 drops almond essence. I had leftover Double Fudge Icing and spread this on the crust before pouring in the cheesecake filling -- yum!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cottage Cheese Cheesecake

    Serving Size: 1 (121 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 95.9
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 1.1 g
    Cholesterol 44.5 mg
    Sodium 279.6 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 1.2 g
    Sugars 6.5 g
    Protein 7.7 g

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