Cottage cheese Cheesecake topped with fruit preserves and nuts.

Updated at: Mon, 17 Jun 2024 13:16:37 GMT

Step 1

I did not add this step to the cook time because most people aren't going to want to do this. If you want you can use store-bought preserves or some other type of fruit topping. First start by adding strawberries and erythritol to a pot set at medium low to medium while stirring. We are not so much trying to cook the strawberries as we are trying to get all the moisture out. You want to stir and monitor berries as this goes on. As the moisture content for the preserves goes down you will need to stir more often and reduce heat. You do not want the preserves to bubble or boil just simmer. This can take several hours and depending on what consistency you want it can be done sooner or later. I go until it is thickened enough to have a little bit stick to a spoon when I blow on it. It may take some experimentation but as long as you aren't boiling the preserves you can always add water to thin it and reduce it more to thicken. You can also add a couple pinches of xanthan gum too thicken the preserves but keep in mind that it will dull the flavor and give a maybe less desirable texture. If you use xanthan gum I would add a little bit of lemon juice and a little bit of salt to combat it. For me it takes about 2 to 3 hours by the time this is done usually the cheesecake is more or less ready you can put the topping on once you've removed it from the heat and let it cool for at least 30 minutes. Better to wait longer and have it be at least down to room temperature.

Step 2

Preheat oven to 375. Add almond flour, butter, cinnamon, and sweetener to bowl and mix till combined. Add to parchment paper lined 11-in springform pan. (Well greased 11-in pan works as well but is much harder to get out in the end.) Bake for 10-15 min or until a little golden and dry. Reduce oven to 325. Remove from oven to add badder.

Step 3

Oven should be cooled to 325. Combine all ingredients for the cheesecake into a food processor, standing mixer or bowl to combine with a hand mixer. Blend all ingredients until thoroughly mixed. Be sure not to over mix to avoid air bubbles. Pour into 11-in springform on top of crust tapping down get out any extra bubbles. Place an oven for 15 minutes or until top starts to stiffen.

Step 4

Melt butter and combined finely chopped walnuts and sweetener. Once cheesecake has been in the oven for about 15 minutes the top should be hard enough to add on the nuts. Remove cheesecake from oven and top with nuts gently and evenly. Place back in oven for another 15 minutes or until cheesecake is done. Cheesecake should have a little bit of jiggle on the outside in a lot of jiggle in the center.Walnuts should be a little bit baked and have a nice crust. An undercooked cheesecake is going to be much better than an overcooked cheesecake. Remove cheesecake from oven let cool for 30 minutes to an hour if cheesecake still has some jiggle then it might need to be added to the oven for a little bit longer. Once cheesecake is firm enough you can top with preserves and put into refrigerator to cool for about 1 to 2 hours.

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