You wouldn’t know just by looking at it but our Cottage Cheese Cheesecake is LOW-CARB! That’s right, enjoy more for less!

This recipe is keto and diabetic-friendly!

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  • Serves: 12
  • Prep: 30 minutes
  • Cook: 1 hour
Metric | Imperial Measurement Conversions


  • BASE
  • 150 g Hazelnut meal (1 Cup)
  • 1 teaspoon Cinnamon
  • 80 g Desiccated coconut (1 Cup)
  • 90 g Butter, melted
  • 500 g Cottage cheese
  • 125 g Greek yoghurt
  • 140 g Natvia (3/4 Cup)
  • Zest of 1 lemon
  • 2 Eggs
  • 2 teaspoons heaped, plain flour
  • 1/2 teaspoon Vanilla bean paste
  • 200 g Blueberries
  • 50 g Natvia (1/4 Cup)


  1. Preheat the oven to 175C
  2. Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside.
  3. Place the cottage cheese, yoghurt, zest and Natvia in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth.
  4. Pour the mixture over the base and cover with aluminum foil, leaving space at the top for the cake to rise.
  5. Bake for about45-50 minutes. Remove the aluminum foil and bake for a further 15-20 minutes, until the very center of the cake only just wobbles slightly.
  6. Turn off the oven and stand the cake in the oven for 4 hours or overnight.
  7. Cook the blueberries and Natvia with ½ cup water on the stovetop for about 10-15 minutes. Mash the berries slightly with a fork and then pour this over the cheesecake before serving.



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