Blueberry Cottage Cheese Cake

Published on April 22, 2014 | By Paleontastic |

- Prep Time
- 30 Minutes
- Cook Time
- 60 Minutes
- Difficulty Level

I am a cheese cake addict, always been always will be. Giving up cheesecake forever is just not an option for me. Thankfully I didn’t have to. A little creativity goes a long way. By substituting healthy, wholesome ingredients in a regular cheesecake recipe, I ended up with a deliciously nutty crust and smooth texture that are in no way less appealing than the real thing. Only this is the true real thing, full of calcium and protein that makes a yummy occasional classic dessert you won’t feel bad about.

Notes:

Pour room temperature water into the baking dish on the bottom of the oven and place cheesecake on top rack. Having the water under the cheesecake as it bakes helps to prevent cracking.

Arrowroot flour is used as a paleo substitute for cornstarch. It is possible but more tricky to thicken the sauce without the use of flour. This can be done by reducing the liquid content through longer simmering. However, to get a perfect consistency and no leakage I do recommend to stock up on arrowroot, that can be then used in a variety of sauces and gravy recipes. I got mine at Bulk Barn, but it is also widely available in a variety of other specialty groceries stores.

Ingredients

CRUST:
1 cup raw almond butter
1 cup unsweetened shredded coconut
1 cup raw chopped into small pieces pecans (or walnuts)
1 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp salt
FILLING:
600g (4 cups) dry curd cottage cheese
1 cup plain greek yogurt
Zest of 1/2 an orange
Juice of 1 whole orange
1 1/2 tsp vanilla extract
Pinch of ground cardamom
5 eggs
1 cup raw honey (melted) or maple syrup
1/4 tsp salt
TOPPING:
3 cup fresh blueberries / raspberries / strawberries
2 tbsp butter
Juice and zest of 1/2 a lemon
1 tsp vanilla extract
1/2 cup melted raw honey or maple syrup
1tbsp arrowroot flour

Instructions

CRUST:
Preheat oven to 350°F
In a small bowl mix all the ingredients together until completely combined
Pat into the bottom of a greased 9″ springform pan. Bake for 15 minutes. Cool and set aside.
FILLING:
Using blender or a food processor, pulse all filling ingredients until as smooth as possible
Pour filling onto the cooled crust. Place on top rack. Bake for 60 minutes, remove from oven and cool to room temperature.
TOPPING:
Combine all ingredients in a small saucepan
Cook over medium heat for 10-15 minutes
Pour over top of cheesecake, spreading to within 1/2 inch of the edges
Cool cheesecake in the fridge for at least 4 hours to allow to set, but preferably overnight

Servings : 12
Ready in : 90 Minutes
Course : Dessert
Recipe Type : Dessert
Ingredient : Eggs & Dairy

3 Responses to Blueberry Cottage Cheese Cake

Marc & Dany June 9, 2014 at 2:34 pm #

Hi Lana,

We made this cake the other day and it was incredible!! Our friends loved it as well. I will definitely make this again 🙂 Great recipe, thank you!

Reply
- Paleontastic June 9, 2014 at 11:37 pm #
  
  I’m glad you enjoyed it! Stay tuned for more cheesecake recipes. I am working on some pretty delish cheesecake variations on different type of crust. It’s a dirty job, but someone’s gotta do it..;)
  
  Reply
Steve April 17, 2015 at 1:18 pm #

This cake looks fantastic!

Reply