Cheesecake

Cheesecake!

My husband’s FAVORITE dessert is cheesecake. He has fond memories of homemade cheesecake for his birthday and holidays when he was growing up.

I’m not a huge cheesecake fan…or at least I wasn’t until I tried this recipe.

I wanted to make Hubby a cheesecake for his birthday instead of buying one at the store. I found a recipe and modified it to fit our tastes. I didn’t mention to Hubby that this was “clean”, but it is!  It’s also Portion Fix Approved!

Hubby LOVED this recipe. It’s great when topped with fresh fruit or even melted natural peanut butter or dark chocolate.

So, if you’re looking for a rich, sweet, healthy dessert, you’ve GOT to try this!

**For tips on making meal prep SIMPLE, check out THIS link!
**To learn how I practice portion control, click here!

Cheesecake

Servings: 6
Portion Fix Container Count: ½ Red
Ingredients:
– 1 cup lowfat cottage cheese
– ¼ cup nonfat greek yogurt
– 1 large egg
– 2 ½ tbsp sugar
– 1 ½ tbsp flour
– ½ tsp vanilla
– ½ tbsp lemon zest or 2 tbsp lemon juice
1 ingredients

Directions:
1. Preheat oven to 350 degrees and grease 6” springform pan. (If you double the recipe, use an 8” or 9” pan)
2. Combine cottage cheese and yogurt in blender. Process until smooth.


3. Add the rest of the ingredients and process until smooth and combined.


4. Pour into prepared pan and back for 30 minutes, or until top pulls away from pan and looks smooth and solid. Cake should be slightly giggly but not sloshy.


5. Let cool completely before refrigerating for several hours or overnight.
6. Optional toppings: Peanut butter/honey, fruit, etc.
8 plated

Cheesecake

  • Servings: 6
  • Difficulty: easy
  • Print

A clean, delicious, easy yet flavorful cheesecake that the whole family will enjoy. Portion Fix Container Count included.


Portion Fix Container Count: ½ Red

Ingredients

  • 1 cup lowfat cottage cheese
  • ¼ cup nonfat greek yogurt
  • 1 large egg
  • 2 ½ tbsp sugar
  • 1 ½ tbsp flour
  • ½ tsp vanilla
  • ½ tbsp lemon zest or 2 tbsp lemon juice

Directions

  1. Preheat oven to 350 degrees and grease 6” springform pan. (If you double the recipe, use an 8” or 9” pan)
  2. Combine cottage cheese and yogurt in blender. Process until smooth.
  3. Add the rest of the ingredients and process until smooth and combined.
  4. Pour into prepared pan and back for 30 minutes, or until top pulls away from pan and looks smooth and solid. Cake should be slightly giggly but not sloshy.
  5. Let cool completely before refrigerating for several hours or overnight.
  6. Optional toppings: Peanut butter/honey, fruit, etc.

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