Cottage Cheese Cheesecake
Try a delicious way of using up those leftover white curds with this Cottage Cheese Cheesecake!
You don’t have to stop yourself from enjoying a good slice of cheesecake if you want to be healthier. This cheesecake recipe uses fat-free cottage cheese and fat-free cream cheese to give the same rich, creamy, and cheesy texture without the extra calories. Sweetened with Splenda, this cheesecake recipe is also unbelievably low in sugar. Top it with fresh strawberries to balance the richness with a little bit of fruity tanginess.
Ingredients:
2 tbsp light margarine
3 cups fat-free cottage cheese
2 cups egg whites
2 cups fat-free cream cheese
2 cups strawberries, sliced
1 cup Splenda
½ cup graham crackers, crushed
2 tbsp low-sugar strawberry jam
SERVINGS
10
PROTEIN (g)
23
CALORIES PER SERVING
246
FAT (g)
4
CARBOHYDRATES (g)
29
Directions:
- Preheat oven to 163°C (325°F).
- To make the crust, combine graham cracker crumbs, 2 tbsp. Splenda, and butter in a small bowl.
- Press the crust mixture firmly into the bottom of a 9-inch spring-form pan. Set aside in the fridge.
- In a blender, mix cottage cheese and 1/2 cup of egg whites.
- Beat cream cheese, 3/4 cup of Splenda, and 1 1/2 cups egg whites until well blended.
- Add in the cottage cheese mixture and continue to beat until combined.
- Pour cheese mixture over the crust and then bake in the oven for about 80 minutes.
- Once the cake is done, cool for 20-30 minutes.
- While cake is cooling, slice strawberries and mix with jam.
- Pour this strawberry mixture over top of the cheesecake and serve.