Ingredients
Cheesecake Filling
- 24 oz full-fat or 2% cottage cheese (small-curd variety preferred)
- 3 large eggs (room temperature)
- 2 tbsp cornstarch or 1 scoop (30g) unflavored whey protein powder
- 0.25 cup pure maple syrup or raw honey (or 3–4 tbsp monk fruit sweetener for keto)
- 1.5 tsp pure vanilla extract
- 1 tbsp fresh lemon juice (plus 1/2 tsp lemon zest)
Crust
- 1.5 cup almond flour
- 3 tbsp melted coconut oil
- 1 tbsp monk fruit sweetener
- 10 sheets graham crackers (crushed into fine crumbs)
- 4 tbsp melted butter
- 2 tbsp sugar
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender, combine cottage cheese, eggs, cornstarch, sweetener, vanilla extract, lemon juice, and lemon zest. Blend until smooth and creamy.
- In a bowl, mix almond flour, melted coconut oil, monk fruit sweetener, graham cracker crumbs, melted butter, and sugar until it forms a crumbly mixture.
- Press the crumb mixture into the bottom of a greased 9-inch springform pan.
Baking
- Pour the cottage cheese mixture over the crust evenly.
- Bake for about 45-50 minutes or until the edges are slightly golden and the center has set.
- Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours, preferably overnight.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 16gProtein: 10gFat: 13gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 5g
Notes
Make sure the cottage cheese is blended very smooth to avoid a gritty texture. Adjust the sweetener amount based on your taste preference. Let the cheesecake cool completely before removing the sides to prevent cracks.
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