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Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free

Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free

You’ll fall in love with the lighter texture of this amazing cheesecake. A simple topping with luscious Spring Rhubarb and Strawberries add just the right tart-sweet flavor and gorgeous color!

Check out the texture ~ Light and airy! I’ve perfected this cheesecake made with cottage cheese…really!
A slice of heaven…and gluten-free. This lightened-up recipe does not sacrifice flavor!
The one dessert you will make over and over again this Spring. Delight Mom… the perfect Mother’s Day Dessert!
Rhubarb is one of those flavors that is deliciously addicting…balances well with Strawberries.

Strawberry Rhubarb Cottage Cheese Cheesecake with an Oat & Almond Press In Crust – Gluten Free


1 cup organic rolled oats, gluten free if desired

½ cup sliced natural almonds

¼ cup flaked coconut, unsweetened

2 tablespoons coconut palm sugar (can use other sugar)

½ teaspoon cinnamon

⅛ teaspoon sea salt

¼ teaspoon natural almond extract, organic

4 tablespoons unsalted butter, organic, melted and cooled a little

2 pounds small curd cottage cheese, (will be strained)

4 large eggs, pasture raised are fabulous

1 cup sour cream

1 ¼ cups pure cane sugar

2 teaspoons fresh lemon juice

½ teaspoon vanilla

¼ teaspoon sea salt

¼ cup gluten free all purpose flour

1 recipe Strawberry Rhubarb Topping



You will need:
1, 9″ springform pan
Large 12″ x 12″ (or up to 18″L ) pan with 2″ high sides


For the Crust:
Cut a piece of parchment paper to fit on the bottom of the springform pan.
Preheat oven to 350 degrees.


Add oats, almonds, coconut sugar to a small food processor – pulse until almost finely ground, with some texture.
Add cinnamon, sea salt, almond extract and melted butter – pulse until combined.
Pat the crust over the parchment – use the bottom of a measuring cup to help smooth.
Bake for 15 minutes until nicely golden brown.


Add water to a kettle – bring to a boil, turn down to low so it is ready when you need it.
Turn down oven temperature to 325 degrees.


In the meantime make the Filling:
Add the cottage cheese to a large fine mesh strainer over a bowl to fit (see photo in blog.)
Use a spatula and press gently on the cottage cheese, forcing the liquid to fall to the underneath pan.
Let stand for 15 minutes at room temperature.


Add the drained cottage cheese – will have 3 1/4 cups (3/4 cup liquid remaining use or discard) to the carafe of a blender.
Add eggs, sour cream, sugar, lemon juice, vanilla, sea salt and gluten free all purpose flour. Cover the blender – blend until very smooth, from low speed to high (I use a Vitamix.)
Blend for 1 minute for a creamy and light filling. (I find if you blend too much, the cake might crack from over developing the filling.)


Pour the filling into the cooked crust. Place the cake into the larger pan with 2 ” high sides.
Pour the boiling water into the pan, careful not to get any into the cake, place in the middle of the oven.


Bake the cheesecake for 1 hour. Then turn the heat off. After 10 minutes, crack the oven door open half way, and let the cake settle for 20 minutes. Should feel firm, with a slight golden color.
Remove cake to a wire rack to cool completely.
Refrigerate until cold, covered with plastic wrap (I add a layer of waxed paper first.)


Make the Strawberry Rhubarb Topping while the cake bakes.
Spoon all over the top, and refrigerate until ready to enjoy!


The cake stays fresh for up to a week. The crust can get soggy after that.
Good idea: If not serving the whole cake – cut a piece off and portion it, freeze and enjoy for days to come. Defrost in the refrigerator.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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