This recipe uses Greek yogurt and cottage cheese instead of the traditional cream cheese and sour cream. Don’t expect it to taste the same, but it is a great alternative if you’re looking for a lighter option. Don’t forgo the berries – that’s where it gets most of its sweetness from.

Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup cottage cheese
  • 2 eggs
  • ¼ cup pure maple syrup
  • ¼ cup corn starch or potato starch
  • Pinch of salt
  • Zest of 1 lemon + juice of half a lemon
  • Optional: if you don’t like lemon, use 1 tsp vanilla extract instead
  • Frozen berries, for topping

Directions

  1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
  2. Combine all ingredients in a blender and blend until completely smooth.
  3. Pour batter into the prepared loaf pan and top with frozen berries.
  4. Bake at 350°F (175°C) for 30 minutes.
  5. Check the cheesecake. If the edges look set but the center is still very wet, reduce the oven to 325°F (165°C) and bake for another 20 minutes. It’s okay if the center is slightly unset when you take it out — like any cheesecake, it will firm up as it cools.
  6. Cool completely before slicing. For best results, refrigerate for at least a couple of hours, preferably overnight.

Yield: 8 slices