Vanilla Cottage Cheese Cheesecake with a Homemade Gluten-Free Crust

Indulge in a creamy, luscious Vanilla Cottage Cheese Cheesecake that not only satisfies your sweet tooth but also brings wholesome benefits. This recipe offers two crust options: a homemade gluten-free almond and oat flour crust or a simple store-bought cookie crust, making it versatile and easy to customize. The cheesecake is made with cottage cheese, adding a protein-rich twist to the classic dessert.

Enjoy,

SiLLibake

Vanilla Cottage Cheese Cheesecake Cake

This Vanilla 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.

The Benefits of Cottage Cheese:

Cottage cheese is an excellent source of high-quality protein and calcium. It’s low in fat, especially when using the 2% lactose-free option, making it perfect for creating a lighter yet creamy cheesecake. Cottage cheese also contains probiotics that can support digestion and overall gut health. By using cottage cheese, this recipe provides a creamy texture and a boost of nutrients, transforming your dessert into a more health-conscious treat.

Why Make a Homemade Crust?

The homemade gluten-free crust is packed with nutrient-dense ingredients like almond flour, oat flour, and raw pecans. Almond flour is rich in healthy fats, fiber, and vitamin E, which supports heart health and glowing skin. Oat flour adds an extra dose of fiber, helping to keep you fuller longer, while raw pecans provide antioxidants and promote healthy brain function. Plus, you have full control over the ingredients, avoiding unnecessary additives often found in store-bought options.

Whichever crust you choose, this cheesecake is a delicious and nourishing treat! Enjoy with fresh fruit or our olive oil caramel sauce for the perfect finishing touch.

A Simple and Healthy Twist: Olive Oil Caramel Recipe

If you love the richness of caramel but are looking for a healthier alternative to the traditional butter-laden version, this Olive Oil Caramel is going to become your new favorite! With only four ingredients, this recipe is not only simple but also incredibly versatile, giving you a lighter, more nutritious version of caramel that you can drizzle over desserts (ice cream is delish!), mix into coffee, or even enjoy on its own.

PREP TIME: 15 MIN

COOK TIME: 35-45 MIN

SERVING: 12

Vanilla Cottage Cheese Cheesecake

This Vanilla 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:

HOMEMADE Gluten-free Crust:

1 cup almond flour

1/3 cup oat flour (or sub with almond flour)

1/3 cup finely chopped raw pecans

¼ tsp cinnamon

2-3 tbsp raw cane sugar or granulated sweetener

5 tbsp (71 grams) salted butter, melted (unsalted is fine, just add a pinch of salt to mixture)

OR STORE BOUGHT Cookie Crust:

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

5 Tablespoons (71 grams) salted butter, melted

For the Cheesecake:

8 ounces cream cheese (one block), I like Lactose Free Philadelphia

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

2 large eggs

1/3 cup raw cane sugar or monk fruit (any granulated sweetener will work)

1 tablespoon vanilla extract

Optional fruit, for topping or caramel sauce

Olive Oil Caramel:

¼ cup good olive oil

¼ cup cold maple syrup

¼ tsp vanilla

Pinch of flaky sea salt

Instructions: Whisk all the ingredients until a caramel looking sauce forms. Pour over cheesecake or ice cream. Keep it in the fridge. Give it a good whisk before using.

Instructions:

Make the Crust:

Preheat oven to 350 degrees F, using a 9” springform pan, grease and line with parchment paper. Set aside.
Add your almond flour, oat flour, chopped pecans, cinnamon and melted butter to a bowl, mix until the mixture is well coated in the butter. Transfer the crumbs to your 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.

Vanilla Cottage Cheese Cheesecake GF Crust

To make the Cheesecake Filling:

Grab a large glass or ceramic dish and fill it half way with hot tap water, place the dish on the bottom rack of your oven. This will create a stream to help cook the cheesecake and prevent cracking.
n a food processor add the cream cheese, cottage cheese and blend together until it is really smooth (2-3 min, scraping down the sides a every so often)
Next, add one egg and blend for 15 seconds or so. Next, add the second egg, sugar and vanilla. Blend for 1 min, scarping down the sides a few times.
Put the springform pan with crust on a sheet tray. I like to pour the cheesecake batter through a fine mesh strainer into the springform pan with the cooled crust, this guarantees a lump free cheesecake. Use a spatula to push the mixture through the strainer. If there are any air bubbles on the cheese mixture once it’s in the pan, use your spatula to break them before baking.
Bake in the oven for about 35-45 minutes, until the cheesecake is set and lightly golden.
Let it cool completely on the sheet tray, cover with plastic wrap, then place in fridge for at least 4 hours, overnight is best. 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 olive oil caramel 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.

Nutrition (Approx): 1 serving

Calories: 283 | Protein: 9.5g | Carbs: 14.6g | Fat: 19.6g | Fiber: 1.5g

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