For the crust:
– 4 oz (120 g) graham crackers (or similar cookies, like digestive biscuits)
– 1/4 cup (60 g) melted butter
– 1/4 cup (50 g) sugar (brown sugar is preferred, but white sugar will work as well)
– Zest of 1 lemon
– 1/2 cup (60 g) pecans (optional, but highly recommended for extra flavor)

For the cheesecake:
– 1.5 cups (about 330 g) cottage cheese
– 1.5 cups (360 g) Greek yogurt
– 2 cups heavy cream (35%)
– 8 sheets of gelatin (if using powdered gelatin, take about 1/2 oz (~15 g), mix with lemon juice, and gently warm it — don’t let it boil to preserve its gelling properties)
– Juice of 1 large lemon or 1.5 small ones
– 3/4 cup (150 g) sugar
– A few drops of vanilla extract (optional)

For the blueberry sauce:
– 2 cups (300 g) blueberries
– 1/3 cup (65 g) sugar
– 1/3 cup (80 ml) water
– 1 tablespoon (12 g) cornstarch

23 Comments

  1. OMG I love 😍this recipe, my mouth is watering right now. I"ll try to do this soon! I'm watching this video from Manaus, Amazonas!

  2. I wonder what kind of cottage cheese did you use. We have many kind of cottage cheese in Germany. We have Quark or the fresh cheese type like the Philadelphia (natural flavor) cheese. The one you used look different, though.

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  4. Excelentes recetas, maravilloso el canal, ya le eche un vistazo 😊, muy clara la explicación y ademas con todos los ingredientes en la caja de información , me he suscrito 🇺🇸, un Saludo 👋

  5. Hello my family loves this type of recipe they live in Russia 🇷🇺 but I am in Canada with my dads family and with my mom but my mom’s family is in Russia😅😊

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