By now, you’ve probably noticed a theme with me: I have a serious sweet tooth, but I’m always on a mission to make my cravings a little more wholesome.
I did not have what appears to be a 6inx2in pan on hand, so used a 9inx1.5in… but definitely not getting the texture.
I know you say blend until smooth but can you provide an approximate time? I used my blend text on purée soup option twice, so about 3min total and it’s not coming out smooth like your photo.
I did use Icelandic yogurt instead of Greek and full fat cottage cheese, full disclosure… I’m guessing I need to blend for longer
You issue isn’t the blending time, the dish is too big so your batter would be quite flat. When it bakes it will fully cook through. You need the height in order to maintain a nice custardy centre.
I just made this twice. Actually fantastic recipe. It's slightly tangy like you'd expect from a cheesecake. Not too sweet, and packed with proteins from the cottage cheese. Lovely 👍
For anyone wanting to go extra hard on the macros I guess they could exchange the flour with Huel. That stuff tends to bake well.
How many calories?
Not a macros guy sorry. However many…they’re worth it
It’s over 1000 calories
77 G protein
142 g carbs
And like 15 g fat
I did not have what appears to be a 6inx2in pan on hand, so used a 9inx1.5in… but definitely not getting the texture.
I know you say blend until smooth but can you provide an approximate time? I used my blend text on purée soup option twice, so about 3min total and it’s not coming out smooth like your photo.
I did use Icelandic yogurt instead of Greek and full fat cottage cheese, full disclosure… I’m guessing I need to blend for longer
You issue isn’t the blending time, the dish is too big so your batter would be quite flat. When it bakes it will fully cook through. You need the height in order to maintain a nice custardy centre.
What size of eggs are you using in your recipies? Medium or large?
Large
Can I make this without cottage cheese? If I use only Greek yogurt
I haven’t tried it but it should work fine
In the video on IG, you say time add cornstarch, but this recipe says flour. Can you please clarify?
You can use either. Cornstarch, almond flour, regular flour, arrowroot powder etc. almost any starch or flour will work
I’ve made the recipe a few times since posting the video and I prefer almond flour now. Hope this helps!
Adding this to my to try list!
I just made this twice. Actually fantastic recipe. It's slightly tangy like you'd expect from a cheesecake. Not too sweet, and packed with proteins from the cottage cheese. Lovely 👍
For anyone wanting to go extra hard on the macros I guess they could exchange the flour with Huel. That stuff tends to bake well.
Love this! Glad it worked for ya! Let’s see some pics!
What are the macros for this recipe?