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–+ servings
Cottage cheese cake with berry compote

Cottage Cheese Cake with Berry Compote or Chocolate Melt.

You can have this cottage cheese cake plain or top it with two of my favorite toppings.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 8 servings
Calories 274 kcal

Ingredients
  

For the low-carb crust:

  • 2 tablespoons melted butter or coconut oil
  • 1 cup almond flour
  • 1 tablespoon organic granualted Stevia or sugar free syrup
  • 1 teaspoon vanilla extract

For the cheescake:

  • 4 cups cottage cheese low fat or regular, it's up to you
  • 1 cup light cream cheese
  • 3 large eggs
  • 1/4 cup organic stevia or sugar-free maple syrup like Lakanto
  • 1 tspn of vanilla extract

For the berry compote:

  • 2 cups of frozen or fresh berries of your choice
  • 2 tablespoons tbspns of organic granulated Stevia or sugar free Syrup
  • 1 teaspoons vanilla extract this lifts the flavor of berries so I highly recommend it
  • 1 teaspoon gelatin powder

Instructions
 

For the low carb crust:

  • Preheat your oven to 350°F (175°C).
  • If using the optional crust, mix almond flour with melted butter or oil and press into the prepared springform pan.
  • I recommend to prebake the crust for about 15 minutes before adding the cheesecake mixture to ensure it develops a nice roasted nutty flavor and becomes a bit crispy.

For the cheesecake:

  • In a food processor, blend the cottage cheese until smooth. This step is crucial for achieving that creamy texture we all love.
  • Add cream cheese, eggs, sweetener anc vanilla extract the blended cottage cheese. Blend until everything is well combined.
  • Pour the mixture into the prepared pan over the baked crust (if using).
  • Bake for 30 minutes or until the center is almost set but still slightly jiggly.
  • While the cheesecake is baking you can make the berry compote on the stovetop.

For the berry compote topping:

  • Add 1/2 cup of water to a saucepan and the mixed berries, if using frozen you can throw it right in, no need for thawing out.
  • Add Stevia or maply syrup and simmer everything on medium heat stirring from time to time so it doesn't burn.
  • Squash the berries a little once you take it off the stove to get all the juices out and create a thicker consistency. It would be like jelly, but rather a syrup with bits of berries in it.
  • Once everything is soft and mushy, but still hot you can add a teaspoon of natural gellatin, this will help it set later in the fridge and easier to eat. Slip this step if you are vegetarian or use vegan gelatin.
  • Once the berry compote topping cooled down a little you can pour it over your cake.
  • Once the cake is cooled down you can slice it and serve.

Notes

Note: If you serve the cake right away without refrigerating first, the compote will run down the sides, which is ok, but after an hour in the fridge, it will set more from the gelatin.
It's up to you if you can't wait to eat it; dig in and get a spoon to scoop up the berry deliciousness of the plate. I had it both ways, and it was awesome. 
Alternatively, you can melt some sugar-free chocolate and pour it over instead of the berry compote. 

Nutrition

Calories: 274kcalCarbohydrates: 6gProtein: 15gFat: 22gSugar: 3g
Keyword cottage cheese cake, cottage cheese dessert, cottage cheesecake
Tried this recipe?Let me know how it was in the comments below.