This keto cottage cheese cheesecake is the perfect healthy recipe to whip up when you have guests over for afternoon tea or dessert. You can even prepare this recipe in advance and store in the refrigerator for up to 4 days before serving. Simply top with blueberries and slice before serving.
This keto cottage cheese cheesecake is a definite crowd pleaser when it’s time for dessert. It’s one of my all-time favorite keto cottage cheese recipes.
What’s the secret to this keto cottage cheese cheesecake?
Using a food processor is essential for this recipe in order to achieve the silky, smooth and creamy texture of the cheesecake filling. Blitz well to ensure there is no lumps.
How to make it turn out perfect?
Although time consuming, make sure you allow the cheesecake to cool in the oven for at least 4 hrs. Any drastic contrast in temperatures will result in your cheesecake becoming cracked. Patience is key!
How well does it keep?
This recipe will store well in an airtight container in the refrigerator for up to 4 days.
Can you make substitutions?
You can substitute the hazelnut meal for almond meal, or other blends of nut or seed meals, so long as the texture is similar. As for the toppings, you are welcome to use any of your favourite fruits or nuts in place of the blueberries.
Keto Cottage Cheese Cheesecake
- 1 Food processor
- 1 20cm baking tin
For the base
- 150 grams Hazelnut meal (about 1 cup)
- 1 tsp Cinnamon
- 80 grams Desiccated coconut (about 1 cup)
- 90 grams Butter (melted)
For the cheesecake
- 500 grams Cottage cheese (4.5% is best)
- 125 grams Greek yoghurt
- 140 grams Stevia (or another non-granulated sweetener) (about 3/4 cup)
- 1 medium Lemon zest
- 2 large Eggs
- 2 tsp Plain flour
- 1/2 tsp Vanilla bean paste
- Preheat the oven to 350˚F (about 175˚C)
- Combine the hazelnut meal, cinnamon, desiccatedcoconut and melted butter in a bowl and stir to combine. Pack into the bottomof a greased and lined 20cm loose-bottomed cheesecake tin and set aside.
- Place the cottage cheese, yoghurt, zest and steviain the bowl of a food processor and blitz until smooth. Add the eggs and pulseuntil combined. Sprinkle over the flour and vanilla and pulse until combined and smooth
- Pour the mixture over the base and cover withaluminum foil, leaving space at the top for the cake to rise
- Bake for about 45-50 minutes. Remove the aluminum foil and bake for a further 15-20 minutes, until the very center of the cake only just wobbles slightly
- Turn off the oven and stand the cake in the oven for 4 hours or overnight
- Cook the blueberries and stevia with ½ cup wateron the stovetop for about 10-15 minutes. Mash the berries slightly with a fork and then pour this over the cheesecake before serving