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Easy Protein-Packed Cottage Cheese Cheesecake

A delightful twist on classic cheesecake, this recipe is creamy, rich, and packed with protein, thanks to cottage cheese and Greek yogurt.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cottage cheese A mild cheese that adds moisture and creaminess.
  • 1/2 cup Greek yogurt Adds creaminess and tang.
  • 1/4 cup honey or maple syrup For sweetness; adjust to taste.
  • 3 pieces eggs For structure and richness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/4 cup cornstarch For thickening the cheesecake.
  • 1/2 teaspoon baking powder Helps the cheesecake rise.
  • a pinch salt Balances sweetness.
Optional Toppings
  • fresh fruits For added flavor and nutrition.
  • nuts For crunch.
  • chocolate sauce For indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a blender or food processor, combine the cottage cheese, Greek yogurt, honey or maple syrup, eggs, and vanilla extract. Blend until smooth and creamy, about 1-2 minutes.
  3. In a separate bowl, whisk together the cornstarch, baking powder, and a pinch of salt. Gradually add this mixture to the blended ingredients, blending until fully combined.
  4. Grease a springform pan or line it with parchment paper.
Baking
  1. Pour the cheesecake batter into the prepared pan and bake in the preheated oven for 40 to 45 minutes, or until edges are set and the center is slightly jiggly.
  2. Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour.
Chilling
  1. After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best flavor and texture.
  2. Once chilled, release it from the springform pan, add your favorite toppings, slice, and enjoy!

Notes

For substitutions, you can use regular yogurt instead of Greek yogurt. To minimize cracks, avoid overmixing once you add the dry ingredients. Store in an airtight container for up to 5 days, or freeze for up to 3 months.