INGREDIENTS:
- Cooking spray 4 spray s
- Fat free cottage cheese 4 cup s
- Monk fruit sweetener with erythritol 0.666 cup s
- Plain fat free Greek yogurt V2 cup s
- Vanilla extract 11/2 Tbsp
- Egg s 3 large egg(s)
- no sugar cherry pie filling 6 ounces
INSTRUCTIONS:
- Preheat the oven to 350°F. Coat an 8-inch springform pan with cooking spray; wrap the outside of the pan with foil.
- In a food processor, blend the cottage cheese until smooth, about 2 minutes, stopping occasionally to scrape down the sides. Add the monk fruit sweetener, yogurt, and vanilla; process until well combined. Add the eggs; process until smooth.
- Pour the batter into the prepared pan. Bake until the cheese is golden around the edges and still a bit wobbly in the center, 1 hour 5 minutes to 1 hour 15 minutes. Remove the cheesecake from the oven and cool to room temperature.
- Cover and refrigerate until completely chilled and set, at least 3 hours. Remove the sides of the pan. Cut into 8 slices. Top the cheesecake with sugar free cherry pie filling Serving size: 1 slice
RECIPE NOTES
nonfat cottage cheese, which purees to a smooth texture and lends the dessert a flavor similar to cream cheese is the star of this recipe!
flavor and texture wise, this tastes like a ricotta cheesecake.