Cottage Cheese Cheesecake

Name: Cottage Cheese Cheesecake
Yield: 6
Ingredients: 1.5 cups almond flour; ▢⅓ cup almond butter; ▢⅓ cup salted butter melted; ▢⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes); Filling:; ▢1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes); ▢1-2 tbsp gelatin; ▢8 oz cream cheese; ▢1 cup cottage cheese; ▢1/4 cup sour cream; ▢1/2 tsp vanilla; ▢3 cups berries I used 1 cup frozen raspberries, 1 cup fresh blueberries, and 1 cup fresh sliced strawberries ***; ▢additional berries to garnish optional; Instructions:; Mix crust ingredients and press into a buttered pie dish.; Cheesecake:; Bloom 1 tablespoon of gelatin by sprinkling it over 2 tablespoons of cold water. Let sit for 5 minutes. Add ¼ cup very hot water and stir until the gelatin has dissolved. Strain out any lumps.; Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed. Add the bloomed gelatin and process until smooth.; Turn off the food processor and fold the berries into the cream cheese mixture.; Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.; Notes; Fresh vs Frozen Berries: I do not think using all frozen berries will work for this recipe. They release too much liquid as they thaw. All fresh berries or a combination of fresh and frozen works well.; Nutrition: the nutrition facts are for 1 piece of cheesecake. This has 12 servings. There are 5.3 NET carbs per slice.

Dessert

@wraywrancher

Ingredients

1.5 cups almond flour

▢⅓ cup almond butter

▢⅓ cup salted butter melted

▢⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

▢1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

▢8 oz cream cheese

▢1 cup cottage cheese

▢1/4 cup sour cream

▢3 cups berries I used 1 cup frozen raspberries, 1 cup fresh blueberries, and 1 cup fresh sliced strawberries ***

▢additional berries to garnish optional

Mix crust ingredients and press into a buttered pie dish.

Bloom 1 tablespoon of gelatin by sprinkling it over 2 tablespoons of cold water. Let sit for 5 minutes. Add ¼ cup very hot water and stir until the gelatin has dissolved. Strain out any lumps.

Add the cream cheese and cottage cheese and process until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed. Add the bloomed gelatin and process until smooth.

Turn off the food processor and fold the berries into the cream cheese mixture.

Spoon into the prepared crust and spread evenly. Top with additional berries if desired. Refrigerate for at least four hours before serving.

Fresh vs Frozen Berries: I do not think using all frozen berries will work for this recipe. They release too much liquid as they thaw. All fresh berries or a combination of fresh and frozen works well.

Nutrition: the nutrition facts are for 1 piece of cheesecake. This has 12 servings. There are 5.3 NET carbs per slice.

Nutrition Facts

Calories

635kcal

31%
Fat

56g

86%
Saturated Fat

18g

90%
Carbohydrates

9g

3%
Fiber

2g

8%
Sugar

5g

10%
Protein

20g

40%
Cholesterol

82mg

27%
Sodium

425mg

17%

Percent Daily Values are based on a 2,000 calorie diet.

Cottage Cheese Cheesecake

Ingredients

Filling

Instructions

Cheesecake

Steps

Nutrition Facts

Comments

Cottage Cheese Cheesecake

Ingredients

Filling

Instructions

Cheesecake

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts