Cake - Cottage Cheese Cheesecake 

Protein boosted for a real comfort food!

In deep enough bowl use immersion blender to mix:
8 oz full fat cottage cheese
2 eggs
1 T fresh lemon juice
1 T vanilla
until smooth

In a separate bowl stir:
16 oz room temperature cream cheese
2/3 c organic cane sugar
1/4 t salt
until smooth but do not incorporate any air.

Using the immersion blender mix together and bake in 8 or 9 inch springform pan - LINED WITH PARCHMENT on the bottom.

To add moisture to the oven put in a cast iron pan of boiling water beneath. I think this will help since I really don't want to use a water bath with the springform pan.

Bake at 350* (not convection) 35-40 minutes until still jiggly but set.

Turn oven off and leave in 60 more minutes. Cool to room temp after this.

Refrigerate thoroughly before serving.

Remove the sides of springform and smooth edges back in place.

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