Strawberry Cottage Cheese Cheesecake You’ll Want Every Day

Ingredients

• 1 cup Cottage Cheese (low‑sodium if possible; drain if watery)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 large Egg (room temperature)
• 0.5 cup Strawberries (fresh, not overripe; cut into small pieces after soaking)
• 2 tbsp Low‑Carb Sweetener (erythritol, monk fruit blend, keto maple syrup, or regular maple syrup/honey if carbs not a concern)
• 0.5 cup White Vinegar (for soaking strawberries to remove pesticides)
• 0.5 cup Water (for soaking strawberries)
• 0.4 cup Heavy Whipping Cream (chilled; whip to stiff peaks for topping)
• 1 tsp Optional Sweetener for Topping (low‑carb maple syrup or same sweetener used in batter)

Instructions

1. Soak Strawberries

   Combine 0.5 cup white vinegar and 0.5 cup water in a bowl, add the strawberries, and let them soak for 5‑10 minutes to remove any pesticides.

   Time: PT10M

2. Drain and Rinse

   Drain the vinegar water, rinse the strawberries under fresh running water, then pat dry with paper towels.

   Time: PT3M

3. Chop Strawberries

   Slice the cleaned strawberries into small pieces; you will need about 0.5 cup total, reserving a few pieces for folding into the batter later.

   Time: PT2M

4. Strain Cottage Cheese (if needed)

   If the cottage cheese looks watery, place it in a cheesecloth or clean kitchen towel and gently squeeze out excess liquid.

   Time: PT2M

5. Blend Batter

   In the blender, combine 1 cup cottage cheese, 1 tsp vanilla extract, 1 large egg, 2 tbsp low‑carb sweetener, and a few chopped strawberries. Blend until completely smooth.

   Time: PT2M

6. Add Remaining Strawberries

   Pour the blended mixture into the prepared baking dish and gently fold in the remaining strawberry chunks.

   Time: PT2M

7. Bake Cheesecake

   Place the dish in a pre‑heated oven and bake at 350°F for 20‑23 minutes, until the edges are set and the center is still slightly jiggly.

   Time: PT23M

   Temperature: 350°F

8. Cool and Refrigerate

   Remove the cheesecake from the oven, let it sit on the stovetop for 2 minutes, then transfer to the refrigerator and chill for at least 1 hour before topping.

   Time: PT2M

9. Whip Cream Topping

   In a mixing bowl, combine 0.4 cup heavy whipping cream with 1 tsp optional sweetener (if using) and whip with an electric mixer until stiff peaks form.

   Time: PT5M

10. Serve

    Spread or pipe the whipped cream over the chilled cheesecake, slice, and enjoy.

    Time: PT1M

Nutrition Facts

Calories

160

Protein

9 g

Carbohydrates

3.5 g

Fat

12 g

Fiber

1 g