Description
This creamy, protein-rich cottage cheese cake is a lighter twist on classic cheesecake. Made with blended cottage cheese, it’s smooth, satisfying, and perfect for a wholesome dessert or brunch.
Ingredients
- 2 cups full-fat cottage cheese
- 3 large eggs
- ½ cup Greek yogurt or sour cream
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 tbsp cornstarch or flour
- Zest of 1 lemon or orange (optional)
- Crust: 1½ cups graham cracker crumbs + 5 tbsp melted butter
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs and melted butter. Press into pan base and bake for 10 minutes. Let cool.
3. In a blender, combine cottage cheese, eggs, yogurt, sweetener, vanilla, lemon juice, zest, and cornstarch. Blend until completely smooth.
4. Pour filling over cooled crust. Tap pan gently to release air bubbles.
5. Bake for 40–45 minutes, or until the center is set but still slightly jiggly.
6. Cool at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours (overnight is best).
7. Slice and serve with fresh berries or chocolate drizzle.
Notes
Make sure to use a high-powered blender to ensure a smooth texture.
You can swap the crust for almond flour or oats if desired.
For extra flavor, add cinnamon or nutmeg to the crust mixture.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 85mg
