Croatian Cheesecake

• CRUST:
• 2 cups Simple Mills cinnamon sweet thin cookies, pulse in food processor
• 3/4 cup almonds, sliced, pulse in food processor
• 3/4 cup walnuts, pulse in food processor
• 1/2 cup pumpkin seeds, pulse in food processor
• 1/3 cup wheat germ, can substitute ground flax
• 1/4 cup paleo flour, optional
• 8 Tbl, butter, salted, melted
• FILLING:
• 2 1/2 cups cottage cheese, whole milk, 4%, small curd, drained
• 1 cup whipped cream cheese or mascarpone, about room temperature
• 3/4 cup maple sugar
• 4 eggs, pasture raised, beaten
• 4 Tbl. Paleo flour, can substitute regular flour
• 1/8 tsp. salt
• 3 large lemons, zest and juice
• TOPPING:
• 2 (6 oz.) container Greek lemon yogurt, best brand is Noosa lemon yogurt or creme fraiche
• 3/4 cup fresh blueberries

Instructions

1. Coat the pan (bottom and sides) with cooking spray (i.e., coconut oil). Cut a piece of parchment paper the size of the round bottom and place in the pan.
2. Pulse in a food processor the graham crackers, almonds, walnuts, pumpkin seeds wheat germ. Remove to a bowl. Add the melted butter and blend well. Add the paleo flour for extra support to hold the nut mixture together more securely. Totally optional.
3. Put into the spring form pan and pat down well firming the crust. Prebake/set in the preheated 325 oven for 6-8 minutes. Remove and let cool thoroughly.
4. In a large mixing bowl, put the cottage cheese, whipped cream cheese, sugar, eggs and flour. Whisk together well. Add the lemon juice and zest. Blend together well. Pour into the pan.
5. Place the pan on a cookie sheet. Bake in a preheated 325 oven about 60-65 minutes or until a toothpick basically comes clean from the center. (Note: Doneness also is evident when the top begins showing ‘cracks’ and crevices on top.)
6. Remove to a cooling rack. Take a butter knife and gently move around the perimeter of the cheesecake loosening the sides.
7. Disengage the pan when the cheesecake is completely cooled.
8. If not serving immediately, cover well with plastic wrap and refrigerate. It helps refrigerate a few hours before serving. This helps to set the flavors and the texture of the cheesecake.
9. When ready to serve, put the lemon yogurt on the top spreading around. Sprinkle on the blueberries. Refrigerate or slice immediately.

Notes

Cook time may vary depending upon variables like altitude, different ovens. The thing to do is the skewer test to check for doneness (middle of cheesecake). Also, you'll start to see small cracks and fissures on the top of the cheesecake as it's nearing doneness.

You can use a deep baking dish to make this cheesecake.You'llust the baking time accordingly to the thickness of the cheesecake.

Sometimes I love to make the crust thicker. If you like that, simply add about another 1/2 to 3/4 cups of graham crackers, 1/4 cup of wheat germ and/or ground nuts and another two tablespoons of melted butter into the mixture.

You can also use other types of packaged cookies in lieu of the graham crackers, vanilla wafers, butter cookies, or anything that's a plain cookie that can be crushed.

This cheesecake keeps well for several days in the refrigerator. Cover tightly with plastic wrap.

Don't think of this cheesecake as just for dessert. As a kid, I would eat it for breakfast!

If you want more of a 'thin' cheesecake, use a 9x13 pan, then you can cut cheesecake squares.

https://allyskitchen.com/hallmark-croatian-cheesecake/?