Cottage Cheese Cheesecake

Total Time
35mins
Prep
5 mins
Cook
30 mins

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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Ingredients

Nutrition

Directions

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

4 5

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

5 5

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!