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 (about 1 cup))
- vegetable spray for cookie crust base
- 1 14 oz container cottage cheese
- 1 8-ounce package light cream cheese
- 3 whole eggs
- 3 tbsp cocoa powder
- 3/4 cup sugar
- 1 tspn vanilla extract
Topping
- 1 10 oz bag frozen strawberries
- 1/4 cup sugar
- 2 tbsp corn starch
- 1 tbpn water
- 1 tspn vanilla extract
Instructions
- Pre heat oven to 375°F
- Gather all ingredients before starting the recipe.
- Add chocolate graham 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 cottage cheese, cream cheese, 3 whole eggs, 3 tablespoon of cocoa powder, sugar and vanilla in 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 the transfer to your refrigerator and cool overnight.
Topping
- Combine strawberries, sugar, cornstarch and water in a medium sized sauce pan 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,
