German Cheesecake (Cottage cheese cheesecake)

Don’t leave yet! I know, I know, the notion of a cottage cheese cheesecake seems¬†atrocious. I myself might likely never have tried it had not the fates, taking the form of an unpalatable tub of fat-free cottage cheese, impelled me to such desperate measures. But the result?¬†Superlative.

Permit me to elucidate. I normally like to consume nonfat dairy products. Although healthy fats are an essential part of our diet, animal fats tend to be high in unhealthy saturated fat. That’s the kind that doesn’t make your heart happy! However, when it comes to cottage cheese, I have discovered that I must have 2%.

At first, I was elated to find a tub of nonfat cottage cheese sitting there on the refrigerated grocery store shelf. My buoyancy quickly dissipated, however, when with one bite I discovered a cold, hard truth and understood the cheese’s dearth of popularity.

Fat-free cottage cheese is odious.

I was distressed. What was I to do? Then a lightning bolt of an idea struck me from the heavens. Cheesecake!

Might it work? That was the uncharted expanse. Like any valiant explorer, however, I pressed forth. I pulled out the ingredients, the mixing bowl, the cake pan. I boldly washed my food processor. I embarked on an expedition of preheating, pureeing, pouring. Brazenly I placed the concoction into the oven.

When I took a bite, the new found land proved itself to be rich and bountiful.

 

German Cheesecake

Adapted with alterations from Taste of Home

Ingredients:

2 cups nonfat or lowfat cottage cheese

1/2 cup nonfat or lowfat (Neufchatel) cream cheese

2 cups plain nonfat Greek yogurt

1-1 1/2 cup Stevia in the raw or sugar

4 eggs

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/4 cup white whole wheat or AP flour

 

Mix all ingredients together in a bowl, then transfer to your food processor (depending on size, you may need to do this in two batches). Puree until completely smooth. No lumps, or you risk an unpalatable cheesecake!

When the batter is pureed to your satisfaction, pour it into a cake pan (a springform would be best. I don’t own one, so I sprayed a regular metallic cake pan and poured the batter in there). Place it in a preheated 325 degree oven.

Bake for about 60-70 minutes, until the edges have set but are not too hard and the center is still a little jiggly. You may need to tent the cheesecake with foil part-way through to lessen/prevent cracking.

Chill until cold, preferably overnight.

Marvel in the wonders of how a previously repugnant food can turn out so delectable. Enjoy guilt-free. It’s healthy.