Pour half of the cheesecake mixture into the lined 8 inch or 20 cm spring form pan. NOTE: pour gelatin into the middle of the cream cheese so that the gelatin does not touch the cooler bowlĩ. Re-melt the gelatin and pour into the cheesecake mixture while whipping at medium speed until well combined. Add the whipped cream to the cream cheese mixture and fold or mix at low speed to combine wellĨ. Into a smaller mixing bowl, add the heavy whipping cream and whip to light stiffness stageħ. Whip until the mixture is very creamy and all ingredients are well-combined. To a larger mixer bowl or stand mixer bowl with a paddle attachment, add the room temperature soft cream cheese, the sour cream, the confectionery sweetener, vanilla and lemon juice. Stir to dissolve the gelatin, and set aside to allow gelatin to bloomĥ. Into a small dish, add the water and gelatin for the cheesecake. Line an 8 inch or 20 cm spring form pan with parchment paperĤ. Start the cheesecake when jelly is frozen. Place in the freezer until completely frozenģ. Into a lined 6 inch or 15 cm spring form pan, pour the 1 1/3 cup of raspberry jelly. Reserve the rest or freeze in an airtight container for future use. Do not mash the raspberries as it is cooking, you want large raspberry pieces for the filling. Prepare my Cooked Raspberry Jelly & Cake Glaze recipe. It truly does add a richer flavor to this cheesecake (and to anything you eat it in) that you do not want to deprive yourself of. I used to be “that girl” and it was a sad existence. There is about 6g of protein per ¼ cup of cottage cheese, which makes it an excellent protein source! <– It’s adding almost 20g of muscle BOOSTING protein to our cheesecake!Īlso, before you get sneaky ideas, don’t use any of that fat free cottage cheese in this creamy slice of heaven. Pour over your crust and bake until the center is still a bit jiggly!.Add the cottage cheese mixture and beat until JUST combined.Do not overbeat or your cheesecake will sink and crack! Beat the cream cheese and sugar until JUST mixed.Blend the eggs, vanilla, lemon juice and cottage cheese in a food processor Making a cheesecake with cottage cheese is VERY close to the same as a “normal” cheesecake. How to make cheesecake with cottage cheesecake I think you and I can both agree that we should remedy this by making a healthy cottage cheese cheesecake! Which made me feel like the worst cottage cheese superfan ever and you probably don’t even believe me that I eat it every day. BUT, we are VERY lacking in the cottage cheese dessert recipes department. You know what I realized? We have a lot of Greek yogurt dessert recipes Gluten free snickerdoodle Greek yogurt cheesecake and healthy gluten free sugar free carrot cake, to name a few. Whether it’s a goat cheese cheesecake or a low carb keto pumpkin cheesecake OR this cottage cheese cake, I am here for it. I will just eat it with a big, ignorance-is-bliss kinda smile on my face. why you had cheesecake in your purse and b. If you ever meet me in real life and you whip some cheesecake out of your purse, we will be instant best friends. Sometimes though, I decide to bake it into a super creamy, velvety smooth cottage cheese CHEESECAKE RECIPE, with sweet strawberry swirls, that sits on a perfectly simple, perfectly crunchy crust because I am EXTRA like that.Īlso, because I will never say no to cheesecake. Usually in the from of a high protein snack recipe OR fluffy cottage cheese pancakes OR just mixed with protein powder and covered with nut butter. You should know that I’m really obsessed with cottage cheese. Welcome to today’s blog post/recipe/Taylor ramblings where I am basically just making you a little piece of my heart. This Healthy Cottage Cheese Cheesecake is packed with protein and is so easy to make! Gluten free, grain free, better for you and SO creamy! PIN Healthy Cottage Cheese Cheesecake
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |