Low-Fat Strawberry Cottage Cheese Cake: A Simple, Guilt-Free Dessert

Instructions

1. Prep the Pan and Oven: Adjust your oven rack and preheat the oven to 165∘C (325∘F). Take a 7-inch springform pan and place a circle of parchment paper on the bottom. Lightly coat the bottom and sides of the pan with cooking oil spray.
2. Construct the Base: Crush the digestive biscuits until they resemble fine breadcrumbs. The easiest way is to put them in a resealable bag and crush them with a rolling pin. Transfer the crumbs to a bowl. Melt the 21​ tbsp of butter and stir it into the crumbs until thoroughly mixed. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Give the crust a quick spritz of cooking oil spray.
3. Whip the Filling: Combine the cottage cheese, strawberry yogurt, and your chosen sweetener in a blender. Blend until the mixture is completely smooth and any curds from the cottage cheese have disappeared.
4. Finish the Batter: Pour the blended mixture into a mixing bowl. Whisk in the two eggs until they are fully incorporated. Finally, whisk in the cornstarch until the batter is silky-smooth.
5. Bake: Gently pour the smooth filling over the prepared crust in the springform pan. Place it into the preheated oven and bake for 50 minutes.
6. The Cooling Secret: Once the 50 minutes are up, turn the oven completely off. Crack the oven door slightly open and leave the cheesecake inside for an additional 60 minutes to cool down slowly. This gradual cool-down helps prevent cracking.
7. Chill and Serve: Carefully remove the cake from the oven and let it cool completely on a wire rack. Once cool, decorate the top generously with the halved fresh strawberries. Refrigerate for at least 2 hours (or preferably longer) before slicing and serving. Enjoy your perfectly light and satisfying dessert!