Easy Cheesecake

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 187.3

Dietary: Gluten-free, Vegetarian

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

2 cup Cottage cheese, 1% fat
3/4 cup Frozen egg substitute --

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

Read it online: https://www.chefs-mate.com/recipe/easy-cheesecake/