Here’s a lighter take on a classic cheesecake using cottage cheese for added protein and a creamy texture, while keeping the calories lower.
WW Cottage Cheese Cheesecake Recipe
Ingredients:
- 1 ½ cups low-fat cottage cheese
- 1 cup Greek yogurt (plain, non-fat)
- 1 package (8 oz) reduced-fat cream cheese, softened
- ½ cup sugar (or a sugar substitute like Stevia, depending on your preference)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs (for crust)
- 2 tablespoons butter, melted (or use a light butter substitute)
- 1 tablespoon honey (optional, for sweetness)
Instructions:
- Prepare the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs with melted butter, mixing until all crumbs are coated.
- Press the mixture into the bottom of a greased 9-inch springform pan or pie dish.
- Bake the crust for about 10 minutes, then remove and set aside to cool.
- Make the filling:
- In a blender or food processor, blend the cottage cheese, Greek yogurt, cream cheese, sugar (or sugar substitute), lemon juice, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, blending well after each addition.
- Bake the cheesecake:
- Pour the cottage cheese mixture over the cooled crust.
- Bake for 40-50 minutes or until the center is set (it should only slightly jiggle when moved).
- Let the cheesecake cool to room temperature, then refrigerate for at least 3 hours or overnight for best results.
- Total Points :: 8-10 servings
- Serve:
- Top with fresh fruit, a drizzle of honey, or a sprinkle of cinnamon, if desired.
Enjoy your delicious, lighter cottage cheese cheesecake! Let me know if you’d like a variation on the recipe!