Cottage cheese cheesecake on almond base
A delicate, protein-packed cheesecake with a crunchy almond flour base, perfect for breakfast or a guilt-free afternoon treat. Natural erythritol and vanilla provide rich sweetness without raising blood sugar levels. For the silkiest texture, let it chill thoroughly in the refrigerator before slicing.
Time needs review. Step durations do not agree with the recipe summary.
Ingredients
- eggs3 pieces
- Lemon juice15 ml
- Vanilla extract5 ml
Instructions
7 steps- 1
Preheat the oven to 160C. Line a 20 cm springform pan with parchment paper.
5 min
160°C
- 2
Combine melted butter with almond flour and 10 grams of erythritol. Press the mixture firmly into the bottom of the prepared pan.
5 min
- 3
Bake the crust for 10 minutes until lightly golden, then remove and set aside to cool slightly.
10 min
160°C
- 4
Blend cottage cheese, sour cream, remaining erythritol, lemon juice, and vanilla extract until completely smooth and creamy.
5 min
- 5
Add the eggs one at a time, mixing gently on low speed to avoid incorporating excess air.
3 min
- 6
Pour the cottage cheese batter over the almond crust and bake at 150C for about 40 minutes, until the edges are set and the center has a gentle wobble.
40 min
150°C
- 7
Turn off the oven, prop the door slightly ajar, and let the cheesecake rest for 30 minutes. Cool to room temperature and chill in the fridge for at least 4 hours before serving.
240 min
Nutrition
1 serving ≈ 144 g
Nutrition values are estimates. - means data is unavailable.
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