Preheat the oven to 180°C fan-forced. Line the base of a small 6-inch springform pan with parchment paper and lightly grease the sides.
Cottage Cheesecake
This viral recipe is proof that dessert can be both indulgent and nourishing. Made with Brancourts 97% Fat Free Cottage Cheese, this creamy cottage cheesecake is low in fat, naturally sweetened and packed with protein—making it a smart choice for anyone after a lighter sweet-fix without the sugar crash. Whether you’re craving a high-protein dessert or looking for a healthier take on a classic cheesecake, this one ticks all the boxes.
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Method
1.
2.
In a high-speed blender, add the cottage cheese, honey, eggs, vanilla extract, corn flour and sea salt. Blend until completely smooth and creamy.
3.
Pour the batter into the prepared pan. Cover loosely with foil and bake for 50–60 minutes, removing the foil after the first 20 minutes. The cake is done when the edges are lightly golden and the centre is set but slightly jiggly.
4.
Let the cheesecake cool in the pan for 20 minutes to firm up, before peeling off the parchment paper.
Strawberry Compote
1.
In a small saucepan, combine the strawberries and raw honey over low heat. Cook gently for 5–7 minutes until softened and juicy. Stir in the chia seeds and let sit for 5 minutes to thicken slightly. Spoon the strawberry compote over the cheesecake and serve.
Note: Choose any variety from the Brancourts Cottage Cheese range that best suits your dietary needs and personal preferences.
Ingredients
1 ¼ cup Brancourts 97% Fat Free Cottage Cheese
⅓ cup raw honey
2 eggs
1 teaspoon vanilla bean extract
3 tablespoons corn flour
1 teaspoon sea salt
Strawberry Compote
10 strawberries, quartered
1 tablespoon raw honey
1 teaspoon chia seeds
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