Page 24 - November 2024 Parker Co. 4-H Connection

Ingredients

Cheesecake Crust
3.5 ounces (100g) graham
crackers
1 cup oatmeal or rolled
oats
2 tablespoons unsalted
butter
2 tablespoons maple
honey
3 tablespoons water
Cottage Cheese Cream

Filling
1 3/4 cups 2% cottage
cheese
1/3 cup plain nonfat Greek
yogurt
2 whole eggs
1/4 cup honey
1/3 cup all-purpose flour
2 teaspoons vanilla extract
1 1/2 teaspoons lemon
juice
Cottage Cheese Cheesecake 1 1/2 teaspoons lemon
juice
October 23, 2024 by Dinner Tonight

This creamy cottage cheese cheesecake can be made with a few ingredients, a
blender and some time (to bake)! Not only is does it taste delicious, but it also
has over half the amount of calories as regular cheesecake. Top it with your
favorite fruit or jam and enjoy!

Instructions

Cheesecake Crust
1. Preheat oven to 320°F (160°C). Grease bottom and sides of a 9 inch (20 cm)
springform mold with butter or line it with parchment paper.
2. Place graham crackers, butter and maple syrup in a food processor or high
speed blender and pulse until they become fine crumbs. The mixture should
resemble wet sand.
3. Transfer the mixture into the prepared springform mold, and gently press it
down with your hands, a spoon, or the bottom of a glass.
4. Bake the graham crackers crust for 15 minutes while preparing the cream.

Cottage Cheese Cream Filling
1. After baking the crust, preheat the oven to 350°F (180°C).
2. Add to a food processor or blender cottage cheese, Greek yogurt, maple
syrup, eggs, cornstarch, vanilla extract and lemon juice. Process until
smooth and creamy.
3. Pour the cottage cheese mixture over the baked crust, then use a spatula or
spoon to spread it evenly.
4. Bake cottage cheese cheesecake for 40 to 45 minutes, or until it has set.
5. Once the cheesecake is baked, let cool at room temperature first, then
refrigerate for at least 8 hours before serving.
6. *Serve with fresh fruit, jam, or your favorite sauce.