I LOVE cheesecake, and if you don't, I will gladly eat your slice too. :) I discovered a recipe similar to this a couple years ago and have worked on slowly tweaking it to make it healthier and have finally found the right one. I like this recipe because you can mix up the toppings in so many ways, and it will help you hit your protein goal along the way! I like to top mine with fresh berries for a quick snack or dessert post-meal.
Cottage Cheese Cheesecake (8 servings):
3.5 cups (740 g) lowfat cottage cheese
4 eggs
1/2 teaspoon (2.5 ml) liquid stevia
1/2 teaspoon (2.5 ml) almond extract (optional!)
1 teaspoon (5 ml) vanilla extract
1 tablespoon (8 g) cornstarch
1 tablespoon lemon juice
1/4 teaspoon salt
Preheat oven to 350 degrees. Spray 9-inch pie pan (or springform pan) with nonstick spray. Add all ingredients to food processor (or blender if you don't have a food processor) and blend for 45-60 seconds, scraping the sides if necessary, until smooth.
Pour mixture into greased pie pan and bake in center of oven for 45-50 minutes, the top of the cake will start to brown, but the center will still jiggle a little bit when done. Allow to cool for one hour then cover with plastic wrap and place in refrigerator for at least a few hours before serving.
Nutrition per serving: Calories 114, Carbs 5, Protein 13, Fat 4.
