Only 6 ingredients and you will have a light and fluffy cheesecake like you never imagined. In addition, it is easy, fast and with very little fat. How I love this kind of easy recipes!! You too? Well, then you cannot miss this one.
It’s been so long since I’ve made a cheesecake that I cannot believe it!! And that is surely my favourite dessert. So, I’ve been looking for a way to get one into the special purple recipes. Blueberries and cheesecake for me are almost inseparable 🙂
I already have a recipe on the cheesecake blog, my beloved New York style cheesecake that drives me crazy. But we are not going to fool ourselves, that cake is a pump of fats and calories. So as many of you left me comments telling me that you are on a diet, I have been thinking of something easy and with little fat so that you can afford a whim.
The result is this light cheese cake, you will see that it is almost pure cottage cheese, which has only 4% of fat and also a great content of proteins. Of course, you can substitute it with 0% cottage cheese that also exists. And of course, you have sugar, but the amount is not very high and you can also change it for another sweetener or put less amount, should not affect much the recipe.
It has also very low carbs, this cake is practically pure protein. And if that were not enough, it does not have gluten because I used cornstarch. You can use normal flour, any flour that makes a little thickener must work.
So, cheese cakes lovers join me, it does not matter if you are on a diet or if you are gluten intolerant, here is this cake to save you!! 🙂 And then you tell me if you have not found the easiest and lightest cheesecake in the world!!
Easy and Light Cheesecake (Gluten-free)Imprimir Receta
- 800 g of good cottage cheese
- 5 eggs
- 150 g sugar
- 1 tsp vanilla extract
- 2 Tbsp cornstarch
- 300 g fresh or frozen blueberries
Prepare a round spring form of about 22 cm in diameter covering it with baking paper. Preheat the oven to 180ºC.
Using a food processor, process the cottage cheese to make it as smooth as possible.
In a bowl, mix the cottage cheese with eggs, sugar, vanilla and 1 tablespoon cornstarch. Mix just until combined, do not overmix. Pour dough into the pan.
In another bowl mix the blueberries with the other tablespoon of cornstarch until the cornstarch is adhered to all the blueberries. This will prevent them from sinking during baking.
Spread blueberries on the surface evenly. Bake for about 60 or 70 minutes, depending on the size of the pan and your oven.
You'll know it's ready when the centre of the cheesecake looks like loose, but it should not be liquid. When it cools it will solidify.
Let the cheesecake cools inside the oven with the door closed. When completely cold, remove from the oven and decorate with icing sugar before serving.
Better if you prepare it the day before so you have enough time to cool down and harden.