A guilt-free, sugar-free, and gluten-free cheesecake made with cottage cheese, offering a healthier alternative to traditional cheesecakes without compromising on taste.
Ingredients:
15.8 oz (450g) cottage cheese
2 large eggs
1/2 cup (120g) sour cream
1/4 cup (30g) almond flour
1 teaspoon pure vanilla extract
Sugar substitute equivalent to 1/2 cup sugar (e.g., erythritol, stevia)
Directions:
Preheat Oven:
Preheat the oven to 350°F (175°C).
Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
Prepare the Batter:
In a large mixing bowl, combine the cottage cheese, eggs, sour cream, almond flour, vanilla extract, and sugar substitute.
Use an immersion blender to blend the mixture until smooth. Alternatively, transfer the ingredients to a blender or food processor and blend until creamy.
Bake:
Pour the batter into the prepared springform pan.
Smooth the top with a spatula.
Bake for 50 minutes, or until the cheesecake is set and a toothpick inserted into the center comes out clean.
Cool and Serve:
Remove the cheesecake from the oven and let it cool to room temperature in the pan.
Once cooled, refrigerate for at least 2 hours or overnight to allow it to firm up.
Run a knife around the edge of the pan before releasing the springform.
Slice and serve chilled.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: Approximately 120 kcal per serving
Servings: 8 servings
Diabetic-Friendly Cottage Cheese Cheesecake
- Total Time: 1 hour
- Yield: 8 servings
- Diet: Gluten Free
Description
A perfect guilt-free dessert, this Diabetic-Friendly Cottage Cheese Cheesecake is sugar-free, gluten-free, and irresistibly creamy. Made with wholesome ingredients like cottage cheese, almond flour, and a sugar substitute, it’s an excellent low-carb option for those watching their sugar intake while indulging in a rich and satisfying treat.
Ingredients
- 15.8 oz (450g) cottage cheese
- 2 large eggs
- 1/2 cup (120g) sour cream
- 1/4 cup (30g) almond flour
- 1 teaspoon pure vanilla extract
- Sugar substitute equivalent to 1/2 cup sugar (e.g., erythritol, stevia)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Prepare the Batter:
- In a large mixing bowl, combine the cottage cheese, eggs, sour cream, almond flour, vanilla extract, and sugar substitute.
- Blend the mixture with an immersion blender or in a standard blender/food processor until smooth and creamy.
- Bake:
- Pour the batter into the prepared springform pan.
- Smooth the top with a spatula and bake for 50 minutes or until the cheesecake is set and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cheesecake cool to room temperature in the pan.
- Refrigerate for at least 2 hours or overnight to firm up.
- Run a knife around the edge of the pan before releasing the springform. Slice and serve chilled.
Notes
- For extra flavor, top with fresh berries or a sprinkle of cinnamon before serving.
- Ensure the cottage cheese is smooth to achieve the creamiest texture.
- Use your preferred sugar substitute to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
