Okay, so I’ve been seeing these “healthy” cheesecake recipes all over TikTok and Instagram, and I finally caved. I’m a sucker for cheesecake, but, you know, trying to be a little better about my choices. This one uses cottage cheese and Greek yogurt, which sounded…interesting. I was skeptical, I’m not gonna lie.
Getting Started
First, I gathered my ingredients. I needed:
- Cottage cheese (I used the full-fat kind, because why not?)
- Greek yogurt (again, full-fat. Go big or go home, right?)
- Eggs
- A little bit of sweetener (I used honey, but you could use maple syrup or whatever)
- Vanilla extract
- Some lemon zest and juice (for that tangy cheesecake flavor)
- Graham crackers and butter,for the crust.
Making the Crust
I have to make the crust.
I crushed up the graham crackers – a Ziploc bag and a rolling pin are my weapons of choice. Then,I mixed in some melted butter, and pressed it into the bottom of a springform * into the oven it went – just for a few minutes to get it a little crispy.
The Cheesecake Filling Adventure
Now for the weird part: the filling. I dumped the cottage cheese and Greek yogurt into my blender. I blended, and blended, and blended. Seriously, you gotta blend it until it’s completely smooth. Like, no lumps allowed. It took a while, but I got there.
Then, I added in the eggs, one at a time, blending after each one. Poured in the honey and vanilla, added the lemon zest and juice, and gave it one last good blend.
I poured the filling over the crust, and into the oven it went. I baked it at a low * now is the hardest part: waiting for it to cool completely and then chilling it in the fridge for at least a few hours,or overnight.
The Moment of Truth
Okay, so after letting it chill overnight (the anticipation!), I finally sliced into it. And…it was actually pretty good! It wasn’t exactly like regular cheesecake – it was a little less dense, a little more…tangy? But in a good way! The lemon really came through.
Honestly, I’m impressed. It’s a decent substitute for the real thing when you’re trying to be a little healthier. Would I make it again? Probably! It was easy enough, and I felt pretty good about eating it. Plus, I got to use my blender, which is always fun.
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