Make this season the tastiest one yet with this recipe from Jmore foodie Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
For this recipe, you’ll need a 8-9-inch spring form round cake pan and a food processor.
Cottage Cheese Cheesecake
Ingredients
For crust:
- 1 4.3 ounce package plain or vanilla tea biscuits
- 5 Tablespoons melted butter
- 1 Tablespoon sugar
- 1 pinch salt
For cheese layer:
- 1 16-ounce container cottage cheese (fat free or 2%)
- 1 cup (8 ounces) plain Greek yogurt
- 1/2 orange, zest only
- 1/2 cup sugar
- 2 eggs
- 1/4 cup corn starch
For blueberry topping:
- 1.5 cups blueberries (fresh or frozen)
- 1 Tablespoon sugar
- 1 Tablespoon corn starch
- 1/3 cup water
Instructions
- Add the crust ingredients to a blender and process until beach sand-like crumbs form. Pour it into a 8-9-inch spring form round cake pan and press the crust with a smooth bottom glass making ½” rim all around. You want the crust to be packed and not loose. Set aside.
- Process the cheese layer ingredients until very smooth. Pause the food processor once or twice to scrape the bottom and walls and process again. Pour into the pan on top of the crust.
- Bake at 350° for 45 minutes.
- In the meantime, make the topping: Add the blueberries and sugar to a saucepan and start cooking until the fruit is bubbly, about 4 minutes.
- Mix the water and the corn starch in a separate bowl and add it to the blueberries while they are cooking.
- Continue cooking and stirring for another 2 minutes. It should thicken and look like a jam.
- When baking is done, remove the cake from the oven and pour the blueberries on top. Spread the topping gently about 1” from the edges.
- Let it cool.
- Serve warm, at room temperature or refrigerated.
Notes
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