Cottage Cheese Cake - Cottage Cheese – Eggs – Crystal Sweetener – Almond Extract – Vanilla Extract – Cornstarch – Lemon Juice – Salt
In a blender or food processor, add the cottage cheese, vanilla extract, salt, almond extract, cornstarch, and sweetener of choice.
Blend on medium-high speed using the tamper attachment of your blender to push the cottage cheese next to the blend and blend until smooth.
Transfer the blended cottage cheese into a mixing bowl, and using a hand whisk, whisk in the eggs, one at a time on low-medium speed, until just combined.
You can also add the whipped cottage cheese to the bowl of a stand mixer with the whisk attachment.
Pour the mixture onto the pie plate, and bake on the center rack for 45 minutes or until a toothpick inserted on the edge (2 cm from the edges) comes out clean.
Cool the Cottage Cheese Cake for 1 hour at room temperature in the pie plate, then film the dish with plastic wrap to prevent the top from drying and store in the fridge for 3 hours.
Serving: 1 Slice Makes: 10 Slices
Prep: 10 Minutes Cook: 45 Minutes