Ingredients
Scale
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 1/2 cup honey
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 3 eggs
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C).
- In a blender, combine the cottage cheese, Greek yogurt, honey, cornstarch, vanilla extract, eggs, salt, and lemon juice. Blend until smooth and creamy.
- Pour the mixture into a greased springform pan, ensuring it’s evenly distributed.
- Bake for 45-50 minutes, or until the cheesecake is set in the middle.
- Allow it to cool for a bit before carefully removing it from the pan.
- Chill in the refrigerator fexternalor at least 2 hours before serving to let the flavors meld and the texture firm up.
Notes
- Use full-fat cottage cheese and Greek yogurt for the creamiest texture.
- Let the cheesecake chill thoroughly for the best consistency.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 90mg