Sort ingredients
cmdandridge
QR Code
Listen
Pdf
Preheat the oven to 160 degrees Celsius.
Blend the cottage cheese, Greek yoghurt, cacao, egg, maple syrup, corn starch and vanilla essence until smooth.
Line an oven-safe ramekin with parchment paper to prevent sticking, then pour in the batter.
Bake for about 40-50 minutes (middle should still be jiggly and sides more solid!)
For the topping, add the raspberries and chia seeds to a microwave-safe dish.
Heat in 30-second intervals, mashing with a fork each time, until the berries are soft and have a jam-like consistency.
Let the mixture cool to allow it to thicken.
Once the cheesecake has cooled slightly, spread the raspberry jam on top.
Refrigerate for at least 8 hours or overnight—this step is essential, as it tastes best when fully chilled!