Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 2 tablespoons maple syrup
- 1/4 cup salted butter (melted)
For the filling
- 2 cups full fat cottage cheese (at room temperature)
- 1 cup full fat Greek yogurt (at room temperature)
- 8 oz cream cheese (at room temperature)
- 3 large eggs (at room temperature)
- 1/2 cup maple syrup remaining for the filling
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 2 teaspoons lemon juice
Method
Preparation of the crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons of maple syrup.
- Press this mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes until lightly golden, then let it cool.
Preparation of the filling
- In a blender or food processor, combine the cottage cheese, Greek yogurt, cream cheese, eggs, the remaining 1/2 cup maple syrup, vanilla extract, flour, and lemon juice.
- Blend until smooth and creamy.
- Pour the filling over the cooled crust.
- Bake for 45-50 minutes, until set but still slightly jiggly in the center.
- Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gSodium: 180mgFiber: 1gSugar: 10g
Notes
Serve this cheesecake chilled. You can slice it into wedges and top with fresh berries or a drizzle of honey. A dollop of whipped cream or a sprinkle of nuts can enhance it.
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