Ingredients:

  • 2 cups (450g) Low-fat cottage cheese
  • 1 cup (245g) Plain Greek Yogurt (2% fat)
  • 3 large eggs (room temperature)
  • 0.5 cup (120ml) Maple syrup
  • 2 tsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 0.25 tsp sea salt
  • 1.5 cups almond flour
  • 3 tbsp melted coconut oil
  • 1 tbsp granulated sweetener

Instructions:

  1. Line an 8-inch springform pan with parchment paper. Place the cottage cheese, Greek yogurt, maple syrup, lemon juice, vanilla, and salt into a high-speed blender. Pulse on high for 60 seconds until the mixture is completely liquid and shows no visible curds.
  2. Add the room temperature eggs to the blender one at a time. Pulse on the lowest setting just until the yellow disappears to avoid introducing excess air.
  3. If using the crust, combine almond flour, melted coconut oil, and sweetener; press into the bottom of the pan. Pour the cheesecake batter over the base.
  4. Bake at 325°F (160°C) for 45 to 50 minutes. The edges should be set and slightly pulling away from the sides, but the center 2 inches should still have a slight jiggle.
  5. Remove from oven and allow to cool gradually before chilling in the refrigerator to set completely.