Berry Cottage Cheese Cheesecake

A “healthier” cheesecake.
Prep Time: 10 min
Cook Time: 70 min
Total Time: 320 Min
Serves: 8

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup sugar

• 6 tablespoons unsalted butter,melted

• ½ teaspoon ground cinnamon

• FOR THE CHEESECAKE FILLING

• 2 ⅓ cups cottage cheese

• 1 cup Greek yogurt

• 2 large eggs

• ¼ cup plus 1 tablespoon maple syrup

• 2 teaspoons all-purpose flour

• 2 tsp vanilla extract

For berry topping:

• 2 – 6oz clamshells North Bay raspberries

• 1 – 8 oz container pomegranate arils (optional)

• 1 – 6oz clamshell North Bay blackberries (optional)

• 1/4 cup sugar

• 1 TBLS cornstarch

Directions

Step 1.

Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick. Preheat oven to 350°F.

Step 2.

In a large bowl, mix all the crust ingredients together.

Step 3.

Gently press the crust into the lined pan. I find it easiest to use a small piece of parchment paper to cover my fingers, and press down on the crust. Set aside.

Step 4.

In a food processor or blender on low speed, blend the cottage cheese, vanilla, and Greek yogurt together until it is smooth.

Step 5.

In a small bowl, beat the eggs together and mix maple syrup and flour into the cottage cheese mixture.

Step 6.

Pour everything into the pan. Bake in the oven for about 1 hour, until the cheesecake is set.

Step 7.

Add blackberries, 1 clamshell of raspberries and half the container of pomegranate arils into a medium sized saucepan with sugar and cornstarch.

Step 8.

Cook over medium heat stirring until boiling and mixture is thick and shiny.  Remove from heat and cool to room temperature.

Step 9.

Stir in remaining arils and pour cooled mixture over cooled cheesecake. 

Step 10.

Cover cheesecake and refrigerate 4 hours or overnight.  Use warm knife to release cheesecake from sides of springform pan and top with remaining 1 clamshell of fresh raspberries.