Sort ingredients
mithrado
QR Code
Listen
Pdf
Preheat oven to 350°F.
In a blender, combine cottage cheese, Greek yogurt, eggs, cornstarch, sugar, Simply Organic vanilla extract, lemon zest, and lemon juice. Blend until smooth (don’t overblend).
Pour into a lined 6 inch cake pan or springform pan.
Bake 35-45 minutes, or until edges are lightly golden and center is set but slightly jiggly.
Cool at room temp, then refrigerate at least 5 hours or overnight for best texture.
Add frozen wild blueberries and sugar to a small saucepan over medium heat.
Cook 3–5 minutes, stirring frequently, until berries break down and mixture thickens.
Finish with a squeeze of lemon juice and let cool (it thickens more as it sits).
Spoon the blueberry compote over a chilled slice of cheesecake when serving.