Coconut Cottage Cheese Cheesecake

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This Coconut Cottage Cheese Cheesecake is a tropical delight, combining creamy cottage cheese with shredded coconut and a hint of vanilla.

Ingredients:

– 2 cups cottage cheese

– 1 cup Greek yogurt

– 3/4 cup honey

– 3 large eggs

– 1 teaspoon vanilla extract

– 1/4 cup cornstarch

– 1/2 cup shredded coconut

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

2. In a blender, combine cottage cheese, Greek yogurt, honey, eggs, vanilla extract, and cornstarch. Blend until smooth.

3. Stir in the shredded coconut.

4. Pour the mixture into the prepared pan and smooth the top.

5. Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.

6. Let cool completely before removing from the pan.

7. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour

Kcal: 210 kcal | Servings: 8 servings

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Coconut Cottage Cheese Cheesecake

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  • Author: Isabella
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian
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Description

Savor the tropical flavors of this Coconut Cottage Cheese Cheesecake, a creamy dessert blending cottage cheese, shredded coconut, and vanilla. Light yet satisfying, it’s a unique take on cheesecake that’s as easy to make as it is delicious.

Ingredients

  • 2 cups cottage cheese
  • 1 cup Greek yogurt
  • 3/4 cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 1/2 cup shredded coconut

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  • In a blender, combine cottage cheese, Greek yogurt, honey, eggs, vanilla extract, and cornstarch. Blend until smooth.
  • Gently fold in the shredded coconut.
  • Pour the mixture into the prepared pan and smooth the top.
  • Bake in the oven for 45–50 minutes, or until the cheesecake is set and slightly golden on top.
  • Allow the cheesecake to cool completely in the pan.
  • Transfer to the refrigerator and chill for at least 2 hours before serving.

Notes

  • For a richer flavor, toast the shredded coconut before mixing it in.
  • Serve with a dollop of whipped cream or fresh fruit for added sweetness.
  • Store leftovers in the refrigerator for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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