Prepare to embark on a journey of pure indulgence with a twist on the classic cheesecake – Biscoff Crust Cottage Cheese Cheesecake. This tantalizing creation combines the irresistible charm of creamy cottage cheese with the rich, spiced flavor of Biscoff cookies, resulting in a dessert that is as luxurious as it is delightful

Enjoy,

SiLLibake

Cottage Cheese Cheesecake

Cottage cheese cheesecake is a delightful twist on the classic dessert, offering high protein & lighter yet equally indulgent flavor experience.

Crafting this High Protein Cottage Cheese Cheesecake:

The magic begins with the crust, where Biscoff cookies take center stage. These iconic cookies, with their distinctive blend of caramelized sweetness and aromatic spices, lend a depth of flavor and a satisfying crunch to the cheesecake base. Ground into fine crumbs and mixed with melted butter, the Biscoff cookies form a decadent crust that perfectly complements the creamy filling.

The process of crafting this indulgent dessert is a feast for the senses. The Biscoff cookies are blitzed into crumbs in a food processor, releasing their fragrant aroma and setting the stage for the culinary masterpiece to come. Melted butter is then added to the crumbs, creating a luscious mixture that is pressed into the bottom of a springform pan to form the crust. With gentle pressure from your hands, the crust is compacted into a firm, even layer, ready to cradle the creamy filling.

Now, onto the star of the show – the cottage cheese filling. Smooth and creamy, with a delicate sweetness and a hint of tanginess, the cottage cheese provides the perfect canvas for showcasing the rich flavors of the Biscoff crust. Blended until silky smooth, the cottage cheese is transformed into a velvety mixture that is enriched with eggs, sweetened with a touch of sugar, and flavored with lemon and a splash of vanilla extract. The result is a luxuriously creamy filling that is as light as it is indulgent.

Once the filling is poured over the Biscoff crust, the cheesecake is baked to perfection, with the tantalizing aroma of spiced cookies filling the air. As it bakes, the filling sets to a creamy consistency, with a golden brown hue forming on the edges, indicating its readiness. After cooling and chilling in the refrigerator, the cheesecake emerges, a vision of decadence and delight.

But the journey doesn't end there. The finishing touches elevate this dessert to new heights of indulgence. Fresh or stewed berries are my go-to topping, but a drizzle of caramel sauce adds a touch of sweetness, while a sprinkling of crushed Biscoff cookies provides a delightful crunch. Each bite is a symphony of flavors and textures, a harmonious blend of creamy richness and spiced sweetness that is sure to delight the senses.

In conclusion, Biscoff Crust Cottage Cheese Cheesecake is a dessert worthy of celebration, a testament to the beauty of indulgence and the joy of culinary creativity. With its rich, spiced flavor and creamy texture, it's a dessert that is sure to captivate the hearts and taste buds of all who have the pleasure of indulging in its decadent embrace. So why not treat yourself to a slice of pure bliss? After all, life is too short not to indulge in a little luxury now and then.

Cottage cheese is a nutritional powerhouse, offering a wealth of health benefits. Packed with high-quality protein (13-15 grams per half cup), it supports muscle repair and growth, making it an excellent post-workout snack. Additionally, cottage cheese is rich in calcium and phosphorus, essential minerals for maintaining strong bones and teeth. Its low lactose content makes it suitable for those with lactose intolerance, while its low calorie and fat content make it a weight-friendly option. Furthermore, cottage cheese contains probiotics, beneficial bacteria that promote gut health and digestion. With its versatility and nutritional value, cottage cheese is a smart choice for a balanced and wholesome diet.

PREP TIME: 25 MIN

COOK TIME: 45-55 MIN

High Protein Cottage Cheese Cheesecake

Cottage cheese cheesecake is a delightful twist on the classic dessert, with creamy cottage cheese and traditional cream cheese in the filling, offering a lighter yet equally indulgent flavor experience.

Ingredients:

Crust

1 and 1/2 cups (180 grams) Biscoff Cookie Crumbs or Graham Crackers

5 Tablespoons (71 grams) unsalted butter, melted

For the Cheesecake:

8 ounces cream cheese, I like Philadelphia, lactose-free

2 1/3 cups cottage cheese, I used 2 % lactose-free

1 teaspoon lemon zest, not packed (optional)

2 large eggs

1/3 cup monk fruit , or cane sugar

2 teaspoons all purpose flour

1 tablespoon vanilla extract

Optional fruit, for topping or caramel sauce

Instructions:

Make the Crust:

Preheat oven to 350 degrees F, using a 9” springform pan, grease and line the bottom with parchment paper.
Grind your Biscoff biscuits in a food processor or blender until they form fine crumbs. Transfer the crumbs to a medium bowl and mix in the melted butter until the mixture resembles sand. Break up any large chunks. Press the mixture into the bottom and partially up the sides of an greased 9-inch springform pan with medium pressure from your hand, ensuring a compact crust. Avoid pressing too hard, as this will result in a hard crust. Use the flat bottom of a small measuring cup to smooth out the crust if necessary. Pre-bake for 10 minutes, then allow the crust to cool slightly while you prepare the filling.

To make the Cheesecake Filling:

In a food processor add the cream cheese, cottage cheese and lemon zest and blend together until it is really smooth.
Add the eggs one at a time and mix.
Add the vanilla extract, sugar and flour into the cottage cheese mixture and pulse until blended.
I like to pour the cheesecake batter through a fine mesh strainer into the pan, this guarantees a lump free cheesecake. Use a spatula to push the mixture through the strainer.
Bake in the oven for about 35-45 minutes, until the cheesecake is set. I do like to add a pan of hot water on the bottom of the oven, this helps the cheesecake to not crack
Let it cool on a rack, then place in fridge for at least 4 hours or as long as overnight. Ensure you run a knife or offset spatula along the edge of the cheesecake before you remove the springform, this will also prevent cracking the cheesecake.
Top with fresh berries if using (or topping of your choice) and cut into 12 slices.

Storage:

Store in the fridge for about 5 days. Freeze for up to three months.