Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 3/4 cup blueberries
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup oat flour
- 1 teaspoon vanilla extract
- 1/2 cup frozen mixed berries
- 1/4 cup honey
- 1/2 teaspoon lemon juice
- 2 cups blueberries
- 1 tablespoon honey
Directions
Blend all ingredients except toppings in a blender until smooth.
Pour the mixture into a parchment-lined 6-inch round baking dish.
Bake at 325°F for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
Cool the cake completely, then chill in the refrigerator overnight.
While the cake cools, make the jam by combining the jam ingredients in a small saucepan over medium heat.
Simmer for 10 to 12 minutes, stirring and mashing the berries as needed, until the mixture reaches a jammy consistency, then cool completely.
To serve, spread the cooled jam over the chilled cake, top with fresh blueberries, and drizzle with honey if desired.
Frequently Asked Questions
How long does the Blueberry Cottage Cheese Cheesecake need to chill before serving?
After baking for 1 hour and 12 minutes (45-55 minutes bake time plus cooling), this cheesecake needs significant chilling for the best texture. Allow it to cool completely on the counter, then refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Can I substitute the maple syrup or honey in this yogurt-based cheesecake recipe?
Yes, you can substitute the sweeteners, as this recipe relies on maple syrup (1/2 cup) and honey (1/4 cup) for sweetness. You can use an equal amount of granulated sugar or a sugar substitute, but be aware that changing the liquid content might slightly alter the final texture of your cheesecake.
What is the best way to prevent my cottage cheese cheesecake from cracking?
To prevent cracking, ensure your oven temperature is set precisely to 325°F, as directed for the 45-55 minute bake time. Also, make sure the center is only slightly jiggly when you remove it; rapid temperature changes are the main cause of cracks, so let it cool slowly in the oven with the door ajar if possible.
