Tuesday, November 20, 2012

A healthy spin on Cheesecake

Cottage Cheese Cheesecake

For the recipe I made 24 mini cupcake size cheesecakes without crust and 2 pot pie size cakes as well with a bit of crust under the base.  Of course the mini's did not want to come out of the pan, so for next time something to work on!

This recipe would work better in an 8'' or 9'' spring form pan!


1/4 cup butter
1 cup graham cracker crumbs
 2 tablespoons white sugar
1/4 tsp or to taste of pumpkin pie spice

1 container of cottage cheese 24 oz
2 eggs
3 tablespoons all purpose flour
1.5 tablespoons lemon juice
1 teaspoon vanilla extract
1/3 cup sugar
1/3 cup splenda (or sugar)
1/4 teaspoon sea salt


  1. Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
  2. In a blender, combine cottage cheese, eggs, flour, lemon juice, vanilla, sugars and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
  3. Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

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