Healthy Cheesecake with Cottage Cheese

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

For the crust

1 1/2 cups graham cracker crumbs (140 grams) (also works with digestive crumbs)

1/4 cup caster sugar (50 grams)

6 tablespoons unsalted butter (85 grams) melted)

1/2 teaspoon ground cinnamon

For the cheesecake filling:

2 1/3 cups cottage cheese (500 grams)

1 cup Greek yogurt (200 grams)

2 large eggs

1/4 cup plus 1 tablespoon maple syrup (75 grams)

2 teaspoons all-purpose flour

1/2 bourbon vanilla bean

For the blackcurrant jam:

3/4 cup blackcurrants (150 grams)

1/2 cup granulated sugar (100 grams)

3 tablespoons water (50 milliliters)

Directions

Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick.

Preheat oven to 350°F / 176°C.

To make the crust

In a large bowl, mix everything together.

Gently press the crust into the lined pan. I find it easiest to use a small piece of parchment paper to cover my fingers, and press down on the crust. Set aside.

To make the cheesecake filling

In a food processor or blender on low speed, blend the cottage cheese and Greek yogurt together until it is smooth.

In a small bowl, beat the eggs together. Beat the eggs, maple syrup and flour into the cottage cheese mixture. Scrape the seeds out of the vanilla pod and mix into the cheesecake.

Pour everything into the pan. Bake in the oven for about 1 hour, until the cheesecake is set.

To make the blackcurrant jam

In a medium saucepan, mix everything together. Bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently.

Allow to cool before topping on the cheesecake.

To serve

The cheesecake is best chilled, or at room temperature.

Nutrition

• Calories: 232 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Cholesterol: 54 mg
• Sodium: 248 mg
• Total Carbohydrate: 28 g
• Total Sugars: 20 g
• Protein: 8 g