Easy Cottage Cheesecake Recipe! Simple and Delicious!
When I have cottage cheese and dried fruits at home, I immediately bake this cake! It is so delicious, easy to make and it'll melt in your mouth!
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???? Cottage Cheesecake Ingredients:
2 Large Eggs
1/3 cup Sugar (67g)
1 teaspoon Vanilla Extract
5 tablespoons Melted Butter (70g)
2/3 cup Cottage Cheese (150g), drained
1 cup Flour (130g)
1 teaspoon Baking Powder
1/2 cup (80g) Dried Fruits (Raisins + Apricots)
Bake in preheated oven at 350F (180C) for 40 minutes
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#cake #cheesecake #dessert #cheese #cottagecheese #baking #fruitcake
Low-Cal Cottage Cheese Cheesecake
Way less calories than a traditional cheesecake... and just as delicious ????
You don’t want to miss this one!!
SERVES: 12 (1 slice per serving)
NUTRITIONAL INFO PER SERVING:
▫️Cals: 254
▫️Fat: 10,7g ▫️Carbs: 22,4g ▫️Protein: 13,1g
INGREDIENTS:
150g digestive biscuits
1 cup oats
1 tsp cinnamon
½ cup light margarine, melted
4 eggs, at room temp
2 tsp vanilla essence
2 tsp lemon juice
1kg Lancewood fat-free cottage cheese, at room temp
1 cup granulated sweetener of choice (we used xylitol)
3 tbsp corn flour
1 cup Lancewood sour cream, at room temp
Fresh berries, to serve
METHOD:
1. Pre-heat your oven to 170°C.
2. Grease and line a 23cm springform tin.
3. Place the digestive biscuits in a food processor and blitz to a flour-like consistency.
4. Repeat this step using oats and set aside.
5. To a medium bowl, add blitzed ingredients, cinnamon and margarine and mix. Press the crumb mixture into the base of the spring form tin. Bake for 10 mins, then set out to cool.
6. Drop the oven temp to 150°C.
7. Fill a large baking dish with boiling water and place on the very bottom rack of your oven.
8. In a small bowl, mix eggs, lemon juice and vanilla essence using a fork. Set aside.
9. To a separate, large bowl, add the Lancewood fat-free cottage cheese. Use a wooden spoon to mix until smooth. Add the granulated sweetener and the corn flour and mix further – just until combined.
10. Slowly pour the egg mixture into the cottage cheese mixture and mix to combine. This should be done incrementally – in 3 – 4 pours.
11. Fold in the Lancewood sour cream.
12. Pour the cheesecake mixture onto the cooled crust. Tap pan a couple of times, to remove any air bubbles.
13. Bake for 60-80 mins until firm around the edges, but still slightly wobbly in the center.
14. Turn off oven, leave the cheesecake inside with door ajar. Let sit for 1 hour.
15. Refrigerate for at least 2 hours, or ideally overnight.
ENJOY!
CHEF’S TIP ????????
Make sure all ingredients are at room temperature. This allows them to blend better, giving you a smoother cheesecake.
❤️ Everyday Eats
Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
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WATCH NEXT:
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
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NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!
Cottage Cheese Cake || EASY & TASTY Cottage Tart! Recipe by Always Yummy!
If you dream to cook the tastiest homemade dessert, then it is high time to bake a cottage cheese king-size tart. Tenderest shortbread pastry and unrepeatable cottage cheese filling makes this pie especial. Please yourself and your people with a true culinary masterpiece.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• all-purpose flour – 14 oz | 400 g
• cottage cheese – 17,5 oz | 500 g
• butter – 7 oz | 200 g
• 4 eggs
• sugar – 10,5 oz | 300 g
• baking powder – 1 tsp
• vanilla sugar – ⅔ tsp
• salt - ⅕ tsp
✔︎ You will need:
• oven
• 2 bowls
• baking pan Ø10 in | 26 cm
• parchment paper
• grater
???? Preparation:
1. Heat the oven to 350°F | 180°C.
2. Grate the cold butter into a bowl.
3. Add 14 oz / 400 g of the sieved flour, 5 oz | 150 g of sugar, baking powder, ⅓ tsp of vanilla sugar and a pinch of salt, rub the mixture well with hands or in a blender until bread crumbs texture.
4. Into another bowl add 17,5 oz | 500 g of cottage cheese, 4 eggs, 5 oz | 150 g of sugar and ⅓ tsp of vanilla sugar and beat well the mixture with the blender until smooth.
5. Line a baking pan with a parchment paper, pour ⅔ of the shortbread pastry, even with a spatula and make small skirting out of it with hands.
6. Pour in the prepared cottage cheese filling.
7. Then spread evenly the rest of pastry through a sieve on the filling, so the tart is going to be fluffy and crispy, make the surface even with the spatula.
8. Bake the tart at 350°F | 180°C for 50 minutes.
9. Take it out of the oven and chill in a cold place for 2-3 hours.
10. Serve the cottage cheese tart as a dessert for your tea or coffee.
❗️Advices:
1. If you do not have a blender, rub cottage cheese through a sieve and then whisk with other ingredients.
2. Add to your taste raisins, nuts, apples or berries to a cottage cheese mixture.
3. All-purpose flour can be changed for oat flakes or flour or make a mix of them.
4. If you use bigger baking pan, then increase a bit baking time or reduce if smaller one.
Cottage Cheese Cheesecake | Cottage Cheese Recipe High Protein| Cottage Cheese Healthy Dessert
Cottage Cheese Cheesecake | Cottage Cheese Recipe High Protein| Cottage Cheese Healthy Dessert
This video is about High Protein Cottage Cheesecake. Who does not like a decadent Slice of Cheesecake-with buttery Crust and smooth silky filling? This cottage cheese Cheesecake is for all those who want to enjoy cheesecake but in a healthier way. Cottage Cheesecake is high in protein and low in fat and sugar, but taste just like regular Cheesecake. Please try and let me know.
You need,
Crust
Ground Cookie Crumbs-1 Cup
Almond Butter- 2 Tablespoons
Filling,
Cottage Cheese- 1 Cup
Cream Cheese- 4 Oz
Eggs-2
Lemon Juice-2 Teaspoons
Vanilla Extract- 1Teaspoon
Maple Syrup- 1/3 Cup
Almond Flour-2 Tablespoons
#fitcheesecake #cottagecheesecheesecake #cottagecheeserecipes #cottagecheese #healthycheesecake #healthycheesecakerecipe
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Most easy coconut cottage cheese cake recipe
A yummy and easy coconut cottage cheese cake with simple ingredients.
Ingredients
500 g cottage cheese
450 g sour cream
100 g of melted butter
1 teaspoon vanilla sugar
8 eggs
7 tablespoons of sugar
7 tablespoons of flour
3 tablespoons of coconut flakes
5 dkg raisins
1 teaspoon grated lemon peel
#coconutcake #cottagecheesecake #recipe