Easy Cottage Cheese Cheesecake Recipe (keto, low carb)
A simple low-carb cheesecake made with a buttery almond flour crust and a creamy cottage cheese filling. Keto-friendly and easy to prepare.
Servings: 8 servings
Ingredients
Ingredients
- 1 1/2 cupsAlmond flour
- 2 TablespoonsSwerve brown sugar substitute
- 5 TablespoonsMelted butter
- 16 ounceCottage cheesesmall curd full fat
- 1/2 cupGreek yogurtplain
- 1/2 cupSwerve confectioners sugar substitute
- 2 teaspoonsVanilla extract
- 2 eggsLarge
Instructions
Instructions
- Preheat the oven to 350°F (180°C).
- In a mixing bowl, combine the crust ingredients (almond flour, Swerve brown sugar substitute, and melted butter) until evenly moistened and crumbly.
- Press the crust mixture firmly and evenly into the bottom of an 8-inch springform pan (press slightly up the sides if you like). Place the pan on a baking sheet and bake the crust for 8 minutes. Remove from the oven and set aside while you prepare the filling.
- In a blender or food processor, add the cottage cheese (small curd, full fat), Greek yogurt, Swerve confectioners sugar substitute, eggs, and vanilla extract. Pulse and then blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed so there are no visible curds.
- Pour the blended filling evenly over the pre-baked crust in the springform pan.
- Bake the cheesecake at 350°F (180°C) for 45–55 minutes, until the edges are lightly browned and set and the center is still just very slightly jiggly when you gently shake the pan.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack or heat-safe surface. Once cooled to room temperature, carefully remove the ring from the springform pan.
- Chill the cheesecake in the refrigerator for at least 4 hours (chilling will finish the set and make slicing easier).
- Serve chilled. Optional: top with whipped cream, fresh fruit, or a fruit glaze if desired.
Equipment
- 8-inch springform pan
- Parchment Paper
- Food processoror blender
Notes
Before you store the cheesecake in the fridge to set up, make sure that it is completely cool so that condensation doesn’t build up.
For an ultra-smooth cheesecake filling, make sure all your ingredients are at room temperature before mixing. This helps everything blend together seamlessly without lumps.
Be sure to use confectioner’s sugar-free version of sweetener to avoid a gritty texture.
Avoid over mixing the batter, as incorporating too much air can cause cracks during baking.
To prevent the cheesecake from sticking to the pan, lightly grease the sides and use parchment paper for easier removal.
For an ultra-smooth cheesecake filling, make sure all your ingredients are at room temperature before mixing. This helps everything blend together seamlessly without lumps.
Be sure to use confectioner’s sugar-free version of sweetener to avoid a gritty texture.
Avoid over mixing the batter, as incorporating too much air can cause cracks during baking.
To prevent the cheesecake from sticking to the pan, lightly grease the sides and use parchment paper for easier removal.