Name: Vanilla bean cheesecake
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1 serving
Ingredients: 1 cups 2% cottage cheese; 3 large egg whites; 1 tsp vanilla extract; 2 tsp honey; 1/4 cup rolled oats, blitzed into flour; 1 tsp unsalted butter, melted; 1/4 tsp salt

Nutrition

Per serving

468 calories

Protein: 43g; 38% of calories
Carbs: 45g; 39% of calories
Fat: 12g; 23% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 1 hr 40 min

Preheat the oven to 325°F. In a small bowl, stir the oat flour with the melted butter and half the salt until the mixture resembles wet sand. Press the crumbs firmly into the bottom of a 4-inch springform pan in an even layer.
In a blender, combine the cottage cheese, egg whites, honey, vanilla extract, and the remaining salt. Blend on high until the mixture is completely smooth and no lumps of curd remain.
Pour the filling over the crust. Bake until the edges are set and slightly puffed but the center still has a slight jiggle, about 25 to 30 minutes. Let the cheesecake cool on a wire rack for 15 minutes, then transfer to the refrigerator to chill for at least 1 hour. Done when edges are set and center jiggles, 160°F.

Nutrition

Ingredients

Instructions

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