Easy Cheesecake

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Servings: 8 Difficulty: Advanced
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A light, fluffy cottage cheese cheesecake with a tangy yogurt topping
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This surprisingly smooth and creamy cheesecake proves that cottage cheese can be transformed into a luxurious dessert. By blending the curds until silky, you achieve a texture that is light yet satisfying, far from grainy. The use of frozen egg substitute keeps it lighter than traditional recipes, while the vanilla yogurt topping adds a refreshing, tangy contrast to the sweet, rich base. It’s an excellent choice for health-conscious bakers or anyone looking for a high-protein treat. Perfect for summer gatherings, light dinners, or a guilt-indulgent afternoon snack, this recipe is simple, quick, and delivers impressive results with minimal effort.

Easy Cheesecake recipe image
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Easy Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 187.3

Description

This surprisingly smooth and creamy cheesecake proves that cottage cheese can be transformed into a luxurious dessert. By blending the curds until silky, you achieve a texture that is light yet satisfying, far from grainy. The use of frozen egg substitute keeps it lighter than traditional recipes, while the vanilla yogurt topping adds a refreshing, tangy contrast to the sweet, rich base. It&# 226;ÂÂs an excellent choice for health-conscious bakers or anyone looking for a high-protein treat. Perfect for summer gatherings, light dinners, or a guilt-indulgent afternoon snack, this recipe is simple, quick, and delivers impressive results with minimal effort.

Ingredients

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Coat a 9-inch pie plate with nonstick cooking spray.
  3. Thaw the frozen egg substitute if necessary.
  4. In a blender container, combine cottage cheese, thawed egg substitute, cream cheese, 1/2 cup sugar, and vanilla extract.
  5. Cover and process on high speed until the mixture is completely smooth and creamy.
  6. Pour the blended mixture into the prepared pie plate.
  7. Bake for 35 minutes, or until the edges are set but the center is still slightly jiggly.
  8. While baking, combine vanilla yogurt, 1 tablespoon sugar, and lemon juice in a small bowl; stir well.
  9. Remove cheesecake from oven and spread the yogurt mixture evenly over the top.
  10. Return to oven and bake for an additional 5 minutes.
  11. Cool the cheesecake on a wire rack for 15 minutes.
  12. Cover loosely and refrigerate for at least 2 hours to firm up.
  13. Garnish with fresh mint leaves before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 187.3kcal
% Daily Value *
Total Fat 10.1g16%
Saturated Fat 4.4g23%
Cholesterol 184.7mg62%
Sodium 492.6mg21%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.0g0%
Sugars 3.6g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cottage cheese, cheesecake, easy dessert, light cheesecake, high protein, vegetarian, blender dessert, yogurt topping, healthy treat, no crust, quick bake, summer dessert
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