Better For You Cheesecake
Better For You Cheesecake
I’m an everything in moderation girl. I’m also completely in love with cheesecake, just not the unhealthy part. To the rescue, dessert and good for you things all in one. My biggest battle was my kids opinion, as they are avid cheesecake lovers as well. NONE knew that there were secret good things in there, hidden. Cottage cheese and yogurt? Shhh. It’l be our little secret.
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 Tbsp Butter Melted
- 1/3 cup Sugar
- 2 cups Low fat cottage cheese
- 1/2 cup Vanilla non fat greek yogurt I used Trader Joe’s
- 8-10 tbsp Sugar To taste
- 3 Tbsp Flour
- 2 Tsp Vanilla
- 1/2 Tsp Lemon zest
- 2 Eggs Large
Instructions
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For the crust:
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Combine graham cracker crumbs and sugar in a bowl. Stir to combine. Add melted butter and stir with a fork until all are incorporated.
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Spray an 8 inch spring form pan with nonstick cooking spray.
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Pour crust mixture into pan, and use fingers to press into bottom of the pan, until evenly distributed and compact.
For the cheesecake:
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In a food processor, combine cottage cheese and yogurt and blend until COMPLETELY SMOOTH.
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Add remaining ingredients, except sugar, and blend until smooth.
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Add sugar, a tablespoon at a time, and taste, until desired sweetness is achieved.
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Poor into springform pan.
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Bake in oven preheated to 350, for 30-45 minutes.
Cake should be golden at edges and pulling form the sides. It should jiggle, but not be liquid still in the center when done.
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Remove from oven and let cool completely. Refrigerate for 24 hours for best results.
Recipe Notes
This could easily be made with no crust, for less added sugar and carbohydrates. Skip the crust portion, and just spray pan with nonstick cooking spray and continue with cheesecake instructions.
