Name: New York style breakfast cheesecake
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 1 serving
Ingredients: 2 large egg whites; 1 cup nonfat cottage cheese, blended until smooth; 3/4 cup plain nonfat Greek yogurt; 1 tsp vanilla extract; 2 tsp lemon juice; 1 tbsp honey; 1 tbsp cornstarch; 4 olive oil cooking sprays

Nutrition

Per serving

438 calories

Protein: 51g; 48% of calories
Carbs: 50g; 47% of calories
Fat: 2g; 5% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 1 hr 20 min

Preheat the oven to 325°F. Coat a small springform pan with cooking spray. In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, egg whites, honey, vanilla extract, and lemon juice until completely combined. Sift in the cornstarch and whisk until smooth. Done when 160°F in the thickest part.
Pour the batter into the prepared pan. Bake for 35 to 40 minutes, or until the edges are set and slightly puffed but the center still has a slight jiggle. Done when set at the edges with a slight jiggle in the center, 160°F.
Turn off the oven and leave the door cracked for 15 minutes to let the cake cool slowly. Remove from the oven and let cool completely at room temperature for at least 30 minutes before removing from the pan to serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes