This take on a creamy, crustless cheesecake satisfies your chocolate cravings without derailing your health goals. Cottage cheese has been having a moment lately, and for great reason. Its mild flavour lends itself to so many culinary preparations, and the protein found in cottage cheese has been shown to help build muscle.
1 1/4 cups (310 mL) cottage cheese
1/4 cup (60 mL) maple syrup
1 tsp (5 mL) vanilla extract
1/3 cup (80 mL) natural cocoa powder
2 Tbsp (30 mL) cornstarch or arrowroot powder
3 large organic eggs
Mixed red berries, such as raspberries, strawberries, or pomegranate arils, for garnish
Melted dark chocolate, for garnish (optional)
Preheat oven to 350 F (180 C). Line 6 inch (15 cm) round cake pan or springform pan with parchment paper. It’s easiest to cut a large square of parchment paper, scrunch it up tightly, smooth out again, place over cake pan, and press down; smooth into corners as best you can. No need to trim any overhanging paper from pan; this will assist in removing the cake from the pan once cooked and cooled. Set prepared cake pan aside.
To bowl of food processor, add cottage cheese, maple syrup, vanilla extract, cocoa powder, cornstarch, and eggs. Blend until smooth, stopping to scrape down sides of bowl, as needed, with rubber spatula. Pour mixture into prepared pan.
Bake cheesecake in preheated oven until sides of cheesecake are set, top of cake is puffed, and centre has a slight wobble, about 30 to 35 minutes. Remove from oven to a wire rack and allow cheesecake to set in the pan for 20 minutes. The top of the cheesecake will deflate a little. Remove from pan with the aid of any overhanging parchment paper and place on serving plate, leaving parchment paper on cheesecake. Refrigerate cheesecake at least 2 hours and up to overnight.
When ready to serve, garnish with red berries and a drizzle of chocolate, if desired. Slice and serve.
Serves 6
by Lawren Moneta