Cottage cheese cheesecake

Not bad at all as a little alternative 😀 I really like this— and it is healthy enough to have for breakfast 😅

3/4 cup cottage cheese
2/3 cup low fat plain yogurt ( I used Greek yogurt)
1 tbsp cornstarch 
2 tbsp brown sugar
1/4 tsp salt
1 egg
1 egg white

1 teaspoon vanilla ( you can sub juice from 1/2 a lemon for a different taste)

1 1/2 – 2 cups blueberries  (or other fruit

Directions

 line a 7″ or 8” round cake pan with parchment paper. Preheat oven to 350F.
Mix cottage cheese in food processor with
 the yogurt, flour, sugar, vanilla  ,salt and eggs until well combined. Mix in the blueberries.
Pour batter into prepared tin and bake 30-40 minutes, until just set.
Let cool at least 30 minutes. Serve hot or chilled.

 Note: I used frozen berries and the 8” pan which took 40 minutes. It could take shorter if berries are not frozen. It would be nicer in a 7 inch round pan , but who owns one that size 🤓.

Another recipe below:

A second recipe in this photo also cooked in an 7. &1/2 to about 8 inch glass pan: greased pan

2eggs

16 ounces of cottage cheese( used full fat high protein one)

1/2 cup Greek yogurt ( I used homemade Dr. William Davis’s)

2teaspoon vanilla extract

Cooked as above until edges started browning— took a longer time.