Trim Health Mama S / Keto / Low Carb / Gluten Free / Sugar Free
Hooray!!! It’s Friday! And what better way to kick off the weekend then with a Guilt- Free Country-style Cheesecake?!
I can’t say that I absolutely love cheesecake but there are times that I crave it and when those cravings hit no other dessert will do. And the other day was one of those times!
This is not your typical super-rich cheesecakes, it’s still rich but light- when I first made it I might have eaten 3 slices, one right after another. Not something I’m proud of but it goes to show you how delicious it is.
My husband who doesn’t even like cheesecake said it was really good, I will definitely call this one a winner.
This cheesecake remind me of something that you would eat living on a farm or a small village, somewhere off the beaten path. Because it’s not ‘perfectly’ smooth, it has a bit of rustic taste/feel to it.
I can see myself sitting on a creaky rocking chair on the porch overlooking a pasture – cows grazing in the field, a kitten sleeping near by while enjoying a slice of cheesecake with freshly made raspberry jam and a cup of hot tea….. Okay! It’s official, now I want a house somewhere in the country.
I like cherry, blackberry and blueberry toppings on cheesecake but raspberry is my favorite. I add a bit of lemon juice while it’s cooking (fresh is always best but I was out and used what I had), it really kicks it up a notch – it’s both sweet and tangy, makes the perfect topping for any dessert or toast (or it can be eaten with a spoon while you’re working). No judgment if you do that because that’s my new way of eating this jam and I have so shame in it!
Once the jam is done cooking (and it’s really quick, maybe 10 minutes) you add 2 additional cups of raspberries, either fresh or frozen, the heat will break some of the raspberries down but others will remain in tact – and now you have wonderfully delicious raspberry jam, boy is it good!
The morning I was shooting the finished cheesecake was super busy, I had a lot going on that day but I am so glad I made time for the shoot. The morning light was incredible!!!
So onto the recipe, one of the things I love most about this recipe is that it’s all done in a food processor, you can whip up an entire cheesecake in under 5 minutes. Once the cheesecake is done you will have to refrigerate it for at least 4-5 hours but it’s best refrigerated over night. This will also give the jam time to cool and set.
Ingredients for the Cheesecake
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 1/4 cup pyure sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp xanthan gum
- 2 tbsp lemon juice
- 4 eggs
Instructions for the Cheesecake
1. Line a 9 inch springform pan with parchment paper and set aside. Preheat oven to 350 degrees.
2. Add all ingredients to the bowl of a food processor, besides the eggs, blend for 30 seconds or until the mixture is smooth.
3. Add eggs, ONE at a TIME, pulse until incorporated. Once the eggs are blended run the food process for another 10-15 seconds.
4. Pour the cheesecake mixture into the prepared pan and bake for 1 hour or until the center is almost set. Cool and refrigerate for at least 4-5 hour but preferably overnight. (I forgot to snap a picture after it came out of the oven).
Ingredients for Raspberry Jam
- 4 cups raspberries, divided
- 1/4 cup pyure sweetener
- 2 tbsp lemon juice
- 1/4 tsp xanthan gum
Instruction for Raspberry Jam
1. In a small sauce pan combine 2 cups of raspberries, sweetener and lemon juice. Bring to a boil, lower heat to medium high and cook for 10 minutes. Jam should reduce and thicken just a bit. Using a whisk (vigorously) stir in xanthan gum.
2. Gently stir in 2 cups of raspberries. Jam is ready to be used right away.
3. The next morning top the cheesecake with the raspberry jam. Store the remaining jam in an airtight container in the refrigerator, the cheesecake should also be kept in the refrigerator covered.
If you make this recipe or any of my recipes please leave a review here, thank you!
You can also follow me on Instagram at @mytrimkitchen.
County Style-Guilt Free Cheesecake
Ingredients
Ingredients for the Cheesecake
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 1/4 cup pyure sweetener
- 1/2 tsp vanilla extract
- 1/2 tsp xanthan gum
- 2 tbsp lemon juice
- 4 eggs
*see recipe for Almond Crust to make crust for the cheesecake
Ingredients for Raspberry Jam
- 4 cups raspberries, divided
- 1/4 cup pyure sweetener
- 2 tbsp lemon juice
- 1/4 tsp xanthan gum
Instructions
Instructions for the Cheesecake
- Line a 9 inch springform pan with parchment paper and set aside. Preheat oven to 350 degrees.
- Add all ingredients to the bowl of a food processor, besides the eggs, blend for 30 seconds or until the mixture is smooth.
- Add eggs, ONE at a TIME, pulse until incorporated. Once the eggs are blended run the food process for another 10-15 seconds.
- Pour the cheesecake mixture into the prepared pan and bake for 1 hour or until the center is almost set. Cool and refrigerate for at least 4-5 hour but preferably overnight.
Instruction for Raspberry Jam
- In a small sauce pan combine 2 cups of raspberries, sweetener and lemon juice. Bring to a boil, lower heat to medium high and cook for 10 minutes. Jam should reduce and thicken just a bit. Using a whisk (vigorously) stir in xanthan gum.
- Gently stir in 2 cups of raspberries. Jam is ready to be used right away.
- The next morning top the cheesecake with the raspberry jam. Store the remaining jam in an airtight container in the refrigerator, the cheesecake should also be kept in the refrigerator covered.
This is deliciousss. I halved the recipe for a 6 inch pan and used maple syrup instead. It was hard to believe I wasn’t munching on actual cheesecake. The only thing I would do differently next time is mix the eggs by hand. I think I may have mixed them in the food processor for a little too long because the texture of the cake wasn’t as smooth as it could have been.
Thank you,
April
Hi April. So glad you liked it. The mixture is not supposed to be smooth, that’s what gives the cheesecake that ‘country’ feel. If you do give this recipe another try, please, come back and tell me if you noticed a difference and if you liked it better that way.
Is there a crust? The pictures look like it has one. This looks delicious!
Thanks!