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Strawberry Cottage Cheese and Greek Yoghurt Cheesecake

Lighter Strawberry Cottage Cheese and Greek Yoghurt Cheesecake

Ingredients

Crust

  • 15 g hazelnuts
  • 3 cookies
  • 15 g butter or coconut oil (melted)

Filling

  • 2 eggs
  • 250 g cottage cheese (I used ecological 4% fat)
  • 80 g Greek yoghurt
  • 100 g icing (confectioners’) sugar
  • 1 tablespoon flour
  • 1 teaspoon vanilla sugar
  • 1/2 cup strawberries (chopped)

Instructions

  1. Pre-heat the oven to 150°C.

  2. Blitz the nuts and cookies in a food processor until they resemble fine crumbs. Set aside.

  3. Melt the butter and allow to cool slightly, then add to the cookie crumbs, stirring to combine.

  4. Press the mixture down into a baking tin (I used an 18cm round spring-form) using your hands to evenly distribute it. Leave in the fridge to set for around 30 minutes.

  5. In a mixer or food processor, add the cottage cheese, Greek yoghurt, icing sugar, flour, vanilla sugar, and egg and mix until smooth and well combined. Gently stir in the strawberries.

  6. Pour the batter over the base and cook in the oven for around 60 minutes until the top has just set. Turn off the oven and leave the cheesecake inside for a further 30 minutes. Remove from the oven and allow to cool completely and then refrigerate for several hours. Cut into slices, sprinkle with icing sugar and serve. Bear in mind that this cheesecake has a texture that is a little softer than those made with cream cheese, and therefore should be kept in the fridge at all times. Enjoy!