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County Style-Guilt Free Cheesecake

Course: Dessert
Cuisine: American

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.