Cheesecake is a rich and creamy dessert. It typically consists of a smooth filling made from cream cheese, sugar, and eggs. This filling is set atop a crumbly crust. The crust is often made from crushed graham crackers, cookies, or digestive biscuits. These are mixed with melted butter and sugar. This mixture creates a sweet and buttery base that contrasts beautifully with the silky filling.
The filling can vary in flavor. Classic varieties, like New York-style cheesecake, are dense and rich. Others incorporate flavors like vanilla, chocolate, fruit, or even pumpkin. Some cheesecakes are baked in the oven. This method creates a firmer texture. Others are chilled and set in the refrigerator. This results in a lighter and creamier consistency.
Cheesecake is often topped with fruit, chocolate, caramel, or whipped cream. These toppings enhance its visual appeal. They add extra layers of flavor. This delightful dessert is served in slices. It is a favorite for celebrations and gatherings. It embodies a perfect blend of sweetness and tanginess that tantalizes the taste buds.
Cheesecake for breakfast? Yes! Packed with protein so you can eat it guilt free! My Almond Breakfast Healthy Cheesecake is low carbs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 24 mini cheesecakes
- Calories: 152
- Author: Taryn
Ingredients for Cheesecake
Crust Ingredients:
- ▢ 2 cups whole almonds
- ▢ 2 tbsp Xylitrol Sweetener (or see alternatives in recipe notes)
- ▢ 4 tbsp salted butter
Filling Ingredients:
- ▢ 16 oz 4% fat cottage cheese
- ▢ 8 oz cream cheese
- ▢ 6 eggs
- ▢ ¾ cup Xylitrol Sweetener (or see alternatives in recipe notes)
- ▢ ½ tsp almond extract
- ▢ ½ tsp vanilla extract
Topping when serving:
- ▢ ¼ cup frozen mixed berries per cheesecake thawed
Instructions for Making Delicious cheesecake
- Preheat the oven to 350. In a large food processor pulse the almonds, 2 tbsp sweetener, and 4 tbsp butter until a coarse dough forms. Grease two twelve hole standard silicone muffin pans or line metal tins with paper or foil cupcake liners. I used a silicone muffin pan for this and the cheesecakes popped out really easily. Divide the dough between the 24 holes and press into the bottom to form a crust. Bake for 8 minutes.
- Meanwhile, combine the Friendship Dairies 4% cottage cheese and the cream cheese. Use the food processor (you don’t need to wash the bowl). Pulse the cheeses until smooth. Add the sweetener and extracts. Mix until blended.
- Add the eggs. Blend until smooth. You will need to scrape down the sides. Divide the batter between the muffin cups.
- Bake for 30 – 40 minutes until the centers no longer jiggly when the pan is lightly shaken. Cool completely. Refrigerate for at least 2 hours before trying to remove them if you didn’t use paper or foil liners. Serve with thawed frozen berries.
Notes
This makes 24 individual cheesecakes. They freeze really well! I wrap them in plastic wrap and froze them individually. To serve just thaw in the fridge overnight and then top with some berries. I eat two for breakfast or one as a snack.
