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Cottage Cheesecake Base (crust mixins and toppings not included)

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Ingredients
    Cheesecake Base
  • 50 g egg whites
  • 114 g cottage cheese
  • 1 tbsp nonfat Greek yogurt (plain or preferred flavor)
  • 1 scoop whey protein powder (preferred flavor)
  • 1 tbsp sugar free cheesecake pudding mix
  • 1 tbsp sweetener
  • 1/2 tsp vanilla extract
Instructions
  1. 1
    Preheat oven to 325
  2. 2
    Mix all ingredients in a bowl until everything is evenly mixed
  3. 3
    Put in a greased baking pan or over whatever crust you’re using (I used a bread loaf pan)
  4. 4
    Cook for about 20 minutes until the cheesecake begins to firm up
  5. 5
    Take out of oven and let cool and set up for about half an hour.
  6. 6
    Put in fridge overnight to finish setting up
Note

This is just the recipe for the cheesecake filing itself. Can be used on a variety of crusts with different mixins and flavors and for a variety of uses.

The first batch I tried with a brownie base cooking both together at the same time. The brownie ended up finishing before the cheesecake so the cheesecake part wasn’t fully baked and firm but still good.

I made a second batch of just the cheesecake filing itself and cooked until it was fully firm and then used that as a filling for cheesecake stuffed cookies and cheesecake filled Cadbury eggs.

Read it online: https://agner.world/recipe/cottage-cheesecake-base-crust-mixins-and-toppings-not-included/