Keto Cottage Cheese Cheesecake
This delicious low-carb cottage cheese cheesecake is a bit finnicky and time consuming to make, but it's absolutely delicious. Keto or not, you'll love this!
Equipment
- 1 Food processor
- 1 20cm baking tin
Ingredients
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
Instructions
- 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
Notes
