Ingredients:

  • 1.5 cups (150g) rolled oats
  • 0.25 cup (55g) melted coconut oil
  • 2 tbsp (42g) honey
  • 1 pinch (1g) sea salt
  • 16 oz (450g) low-fat cottage cheese
  • 1 cup (245g) plain Greek yogurt
  • 0.5 cup (120ml) honey
  • 2 large (100g) eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Pulse the oats in a blender until they reach a coarse flour consistency.
  2. Mix in the melted coconut oil, honey, and salt until a damp crumble forms. Press the mixture firmly into the bottom of a lined 9 inch springform pan and bake for 8-10 minutes until the edges smell nutty. Let it cool.
  3. Combine the cottage cheese, Greek yogurt, honey, vanilla, and lemon juice in a blender. Process on high for 2-3 minutes until the mixture looks completely smooth and glossy. Note: Any remaining lumps will stay in the final cake.
  4. Add the eggs one by one, pulsing just until incorporated. Note: Over mixing here adds too much air, which can lead to cracks.
  5. Pour the filling over the pre baked crust.
  6. Bake for 35-40 minutes until the edges are set but the center still has a slight wobble when you gently shake the pan.
  7. Remove from the oven and let cool to room temperature on the counter.
  8. Transfer to the fridge for at least 6 hours to fully solidify.