Recipe Of The Week 12/15: Cottage Cheese Cheesecake

Yields 12 servings

Ingredients:

For the crust:

• 6 sheets graham crackers, 3.5 oz total*
• 2 tablespoons monk fruit sweetener, or use granulated sugar
• 3 tablespoons cold whipped butter

For the cheesecake:

• 8 ounces cream cheese, I like Philadelphia
• 2 1/3 cups 2 % cottage cheese
• 1 teaspoon lemon zest, not packed
• 2 large eggs
• 1/3 cup monk fruit , or sugar
• 2 teaspoons all purpose flour
• 1 tablespoon vanilla extract
• optional fruit, for topping

Directions:

• Line a 9-inch spring form pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
• Preheat oven to 350°F

To make the crust:

• Place graham crackers, sugar and butter into a food processor and pulse a few times. Add 1 tbsp water and pulse a few more times until it has a texture of coarse meal.
• Gently press the crust into the lined pan. Set aside.

To make the cheesecake filling:

• In a blender add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
• Add the eggs one at a time and mix.
• Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
• Pour the cheesecake batter into the pan. Bake in the oven for about 45 minutes, until the cheesecake is set.
• Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight.
• Top with fresh berries if using (or topping of your choice) and cut into 12 slices.

Meal Plan Check Boxes:

1 Protein
2 Fats
1/2 Dairy

Nutritional Facts: 1 /12th slice, Calories: 160, Carbohydrates: 15 g, Protein: 6.5 g, Fat: 10.5 g, Sugar 3 g

Adapted From: https://www.skinnytaste.com/cottage-cheese-cheesecake/#recipe