Cottage Cheese Cheesecake

Cottage Cheese Cheesecake

Ingredients:

2 cups cottage cheese
1/2 cup Greek yogurt
3/4 cup granulated sweetener of choice
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup almond flour (optional, for crust)
2 tablespoons butter, melted (optional, for crust)

Instructions:

Preheat your oven to 325°F (163°C). If using a crust, mix almond flour and melted butter together and press into the bottom of a springform pan.
In a blender or food processor, blend cottage cheese until smooth.
Add Greek yogurt, sweetener, eggs, vanilla extract, lemon juice, and cornstarch to the blender. Blend until the mixture is completely smooth.
Pour the cheesecake mixture over the crust (if using) or directly into the greased springform pan.
Bake for 50-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
Remove from the oven and refrigerate for at least 4 hours or overnight before serving.