Total Time 5 hr 15 min Prep 10 min Cook 1 hr 5 min Serves 8
The main ingredient in this dessert is nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavor similar to cream cheese. The finished dish ends up as a dead ringer, flavor and texture wise, for a ricotta cheesecake. While we love this vanilla version, you could go in a citrus direction by stirring in a tablespoon of lemon zest.
- Cooking spray -4 spray(s)
- Fat free cottage cheese -4 cup(s)
- Monk fruit sweetener with erythritol -⅔ cup(s)
- Plain fat free Greek yogurt -½ cup(s)
- Vanilla extract -1½ Tbsp
- Egg(s) -3 large egg(s)
- Raspberries -1 cup(s)
- Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
- In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
- Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
- Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top the cheesecake with raspberries before serving.
- Serving size: 1 slice 0 w/w point