by Karen Soo, Newsletter Editor
Here’s an easy cheesecake recipe that skips the traditional cream cheese. Instead, the main ingredients are cottage cheese and plain Greek yogurt, combined with eggs and oat flour instead of all-purpose flour.
It’s simple to make, creamy, lightly sweet, and a little lighter than a traditional cheesecake. The cottage cheese and Greek yogurt also add extra protein while keeping the cheesecake delicious and satisfying.
Bon Appetite – Julia Child and Karen Soo share the same birthday.
INGREDIENTS
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1 ripe banana
- Optional: for adults or older kids, if you want it sweeter, you can add 2 tbsp honey or maple syrup. Do not use honey for babies under 1 year old.
- 2 large eggs
- 1/4 cup oat flour
- berries or fruit of your choice, optional
Instructions
Preheat the oven to 350°F / 175°C.
- Add the cottage cheese, Greek yogurt, banana, eggs, and oat flour to a blender.
- Blend until completely smooth.
- Let the batter sit for 5–10 minutes, so the oat flour can absorb some moisture.
- Pour into a lined small baking dish or a 6-inch pan.
- Add berries or fruit on top, if using.
- Bake for 35–45 minutes, or until the edges are set and the center is only slightly soft.
- Let it cool completely, then refrigerate for 2–3 hours, or ideally overnight, before slicing.
