15-16 oz Cottage Cheese (I recommend Good Culture) - you can use whole milk or lowfat, I don't recommend no fat.
9 oz Greek Yogurt (I use Fage) 2% or 5%
1 tsp Vanilla
1/2 tsp Stevia Glycerite
1-2 Tablespoons Sweetener (I use Confectioner's Swerve)
Lemon Zest (up to whole Lemon) and 1 Tablespoon Juice
2 egg whites + 2 whole eggs
Preheat oven to 325
Put cottage cheese and yogurt in a food processor and process until the texture resembles ricotta cheese.
Add everything but the eggs. Pulse to combine.
Add whole eggs and egg whites 1 at a time, processing JUST enough to combine.
You can make mini's in cupcake holders or a large one in a springform pan (8" is perfect, 9" is fine!)
Cook times:
Springform pan: 40-45 mins
Double sized Silicone Cupcakes - makes 6 : 20-25 mins
Standard size Silicone Cupcakes - makes 12: 15-20 mins
Cheesecake is done when it's set but still slightly jiggly.
To make Chocolate Cheesecake:
Omit lemon, add 2 Tablespoons Unsweetened Cocoa Powder.
Optional: Add 4 Tablespoons Equip Chocolate Protein Powder
To make Pumpkin:
Omit Lemon.
Reduce Yogurt to 5 oz.
Add 8 oz pumpkin puree
Add 1 Tablespoon Pumpkin Pie Spice
