Name: Cheesecake with berries
Prep time: 15 min
Cook time: 325 min
Total time: 340 min
Yield: 1 serving
Ingredients: 1 1/3 cups nonfat cottage cheese; 1/3 cup plain nonfat Greek yogurt; 2 large egg whites; 1 1/4 tsp vanilla extract; 1 tbsp honey; 1 tbsp cornstarch; 2 oz fresh raspberries; 4 olive oil cooking sprays; 2 tsp lemon juice; 1/2 tsp lemon zest, finely grated; 1/4 tsp salt; 2 cups hot water

Instructions

Prep 15 min · Cook 5 hr 25 min

Preheat the oven to 325°F. Coat a 6-inch springform pan with cooking spray and place it on a half-sheet pan. In a blender, combine the cottage cheese, Greek yogurt, egg whites, vanilla, honey, cornstarch, lemon juice, lemon zest, and a pinch of the salt. Blend for 1 minute until completely smooth.
Place a small pan of the hot water on the bottom rack of the oven to create steam. Pour the batter into the prepared springform pan. Bake for 35 to 40 minutes until the edges are set and only the center 2 inches wobble when the pan is nudged. Turn off the oven and leave the door cracked for 30 minutes to cool slowly. Done when edges are set and center wobbles like gelatin, 165°F.
Remove the pan from the oven and cool completely at room temperature for 1 hour. Run a thin knife around the edge to loosen the cake, cover, and refrigerate for 4 hours. Once chilled, carefully remove the sides of the springform pan.
Transfer the cheesecake to a plate and top with the fresh raspberries.

Nutrition

Ingredients

Instructions

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