This is a sponsored post about Healthy Cottage Cheese Cheesecake Recipe written by me on behalf of Friendship Dairies. All opinions are 100% mine.
I was recently given the challenge to trick a non cottage cheese eater into enjoying a recipe that had hidden cottage cheese. My daughter does not like any baked pastas I make and as an Italian that is pretty frustrating let alone hard to get around. Typically I will still make the recipe with ricotta or cottage cheese and just watch her eat around it. Not sure what the hang up is but now I will be tricking her with this healthy Cottage Cheese Cheesecake recipe that yes replaces traditional cream cheese for Cottage Cheese. We shall see if she even notices compared to other of our cheesecake recipes.
Friendship Dairies™ can be found a few different retailers around, we found it at WholeFoods, but it is known for not being soupy or watered down like our competitors. I did find that Friendship Dairies cottage cheese cottage cheese did appear much thicker, richer and cheesier and was hopeful it would hold up in our healthy cheese cake recipe. But most importantly would be easily disguised in our dessert recipe.
We added our cottage cheese, Greek Yogurt and lemon peel into a food processor and started the magical transformation.
The result was in fact a creamy consistency that looks just like a cheesecake made with cream cheese. This cheesecake would be filled with extra protein as a result, something my family does not need to know either, because who wants dessert to be healthy.
Make your cheesecake crust in the food processors as well. We used Cinnamon Graham crackers to provide a unique flavor to the base.
Press your buttery crumb mixture into the bottom of a spring form pan and get ready to put together your cheesecake recipe.
Have you ever made a cheesecake before? If you have, if you are just joining us now, you will not know that this healthy cheesecake recipe is actually made with cream cheese. Well only if you take a hint by the photograph.
While this was baking, we made a mixed berry topping by simply cooking down frozen berries and sugar in a pot. Both the topping and the cheesecake need to cool overnight so this healthy cream cheese cheesecake is the perfect make ahead dessert as well.
It is time to see if our cottage cheese dislikers, is that even a word, will notice what is in this beautiful dessert.
Simply top your cheesecake with the cooled fruit topping and let the magic transformation begin.
The success of this recipe just proves that Friendship Cottage cheese makes a great supplement in all sort of recipes. It can be blended into dips, spreads, pesto and included in other sharable crowd favorites like pizza, lasagna and casseroles.
Not only does Friendship Dairies™ cottage cheese make the recipe taste better, you get up to an extra 15g of protein per serving.
So now the taste test of my kids and what they think of my new cheesecake recipe I made this weekend.
Healthy Cottage Cheese Cheesecake Recipe
- For the crust
- 1 1/2 cups cinnamon graham cracker crumbs (crushed in food processor)
- 6 tablespoons unsalted butter melted
- For the cheesecake filling
- 2 1/3 cups Friendship Dairies cottage cheese
- 1 cup Non Fat Greek yogurt
- 1 tablespoon Lemon Zest
- 2 large eggs
- 1/4 cup maple syrup
- 2 teaspoons all-purpose flour
- 1 Tablespoon Vanilla extract
- 1 1/2 cups mixed berries (we used frozen)
- 1/2 cup granulated sugar
- 3 tablespoons water
- Line a 9-inch springform pan with parchment paper on the bottom. Spray the sides of the pan with cooking spray.
- Preheat oven to 350°F / 176°C.
- To make the crust
- Crush graham crackers in a food processor to measure out 1 1/2 cups. Add the melted butter and pulse until mixed well.
- Gently press the crust into the lined pan. Set aside.
- To make the cheesecake filling
- In a food processor or blender on low speed, blend the cottage cheese, lemon zest and Greek yogurt together until it is smooth.
- Add the eggs one at a time and mix until gone. Add the vanilla extract, maple syrup and flour into the cottage cheese mixture and pulse until completely blended.
- Pour the cheesecake batter into the pan. Bake in the oven for about 45 minus, until the cheesecake is set.
- Set on a cookie rack to cool than place in fridge for at least 4 hours but best overnight.
- In a medium saucepan, mix the fruit, sugar and water together. Bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently or until thickened.
- Allow to cool before topping on the cheesecake.
- Place the topping on the cheesecake and serve.
Be sure to check out my daughter’s reaction to eating this cottage cheese cheesecake!
It’s now your turn to surprise their friends and family with shareable recipes made with Friendship Dairies™ cottage cheese – for recipe ideas, visit friendshipdairies.com.