A lightened-up cheesecake that tastes pretty real. Ingredients in the screenshot + sweetener and vanilla to taste. Cornstarch can be increased up to 20g if you prefer a firmer cheesecake – 10g makes a creamy one. I recommend going with the thickest and tastiest brands of cottage cheese and greek yogurt.
Blend everything until very smooth but without adding too many bubbles. Bake at 280F until slightly jiggly in the center or until the internal temperature reaches 150F. Took me around 35 minutes for 3 molds. Cool in the oven with the door open then refrigerate for a few hours.
I didn’t make a crust but you can make one by combining graham crackers with some milk until they come together, press them into pans and bake at 350*F before pouring in the cheesecake batter. Or just sprinkle some graham crackers on top.
by Shredded-Breakdown