This lusciously creamy cheesecake is incredibly low in calories and high in protein--about 120 calories and 10g of protein in a large slice! Topped with yogurt, strawberries and granola, it's breakfast-worthy and my absolute favorite way to eat cottage cheese.
Servings 4 -6 slices
- 1 cup low fat cottage cheese I used 2%
- 1/4 cup nonfat Greek yogurt
- 1 large egg
- 2.5 tablespoons sugar
- 1.5 tablespoons flour
- ½ teaspoon vanilla extract
- ½ tablespoon lemon zest
- Optional: yogurt strawberries, and granola for topping.
Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
Combine cottage cheese and yogurt in a blender and process until very smooth (I do this first to ensure the cottage cheese mixture is completely lump-free). Add the rest of the ingredients and process until smooth and combined.
Pour into prepared pan and bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid. The entire thing should be slightly jiggly, but not sloshy.
Let cool completely before refrigerating for several hours or overnight.
Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote--just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch mixture, and a pinch of sugar. If I'd had red wine, I would have added that instead of water. Quick and easy!
This recipe is easily doubled for baking in a larger pan.
Adapted from here.