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
