This Cheesecake comes together in about 10 minutes. While it’s baking, you can make the strawberry topping and be ready to serve the next day. It’s easy, looks good and is homemade delicious!
Ingredients
- 3/4 cup chocolate graham cracker crumbs
- vegetable spray for cookie crust base
- 14 ounces container cottage cheese
- 8 ounces package light cream cheese
- 3 whole eggs
- 3 tbsp cocoa powder
- 3/4 cup sugar
- 1 tsp vanilla extract
Topping
- 10 ounces frozen strawberries
- 1/4 cup sugar
- 2 tbsp corn starch
- 1 tbpn water
- 1 tsp vanilla extract
Instructions
- Gather all ingredients before starting the recipe.
- Pre heat oven to 375°F
- Add 3/4 cup chocolate graham cracker crumbs crackers to a food processor and process until completely smooth.
- Spray a 9" spring form pan with vegetable spray and press the cookie crumbs in the bottom of the pan.
- Add 14 ounces container cottage cheese, 8 ounces package light cream cheese, 3 whole eggs, 3 tbsp cocoa powder, 3/4 cup sugar and 1 tsp vanilla extract to a blender, and blend until completely combined and smooth. You can also combine ingredients in a bowl and use an immersion blender.
- Pour cream cheese batter in the cookie lined spring form pan.
- Transfer pan to a pre heated oven and bake for 40-50 minutes, or until the center is set.
- Remove from oven, allow to come to room temperature and transfer to your refrigerator and cool overnight.
Topping
- Combine 10 ounces frozen strawberries, 1/4 cup sugar, 2 tbsp corn starch, 1 tbpn water, and 1 tsp vanilla extract in a medium sized saucepan over medium heat. Stir to combine and cook until the sugar has melted, and the strawberries have cooked. About 10-15 minutes.
- Remove from heat and set aside until ready to serve,
