Description
This High-Protein Cottage Cheese Cheesecake delivers a creamy, velvety texture that rivals traditional recipes while being nutrient-dense and perfect for fitness goals.
Ingredients
Scale
24 oz Cottage Cheese
3 units Large Eggs
1/2 cup Pure Maple Syrup or Monk Fruit
2 tsp Vanilla Extract
1/4 cup Almond Flour or Oat Flour
1 tbsp Lemon Juice
Instructions
- Preheat your oven to 325°F (160°C) and grease an 8-inch springform pan with coconut or avocado oil
- Blend the cottage cheese, eggs, maple syrup, vanilla extract, and lemon juice in a high-speed blender until smooth
- Pulse in the almond flour or oat flour until just combined
- Pour the batter into the prepared pan and tap to remove air bubbles
- Bake for 45 to 55 minutes until edges are set and center jiggles slightly
- Turn off the oven, crack the door, and let the cheesecake cool for 30 minutes inside
- Let it reach room temperature, then refrigerate for at least 4 hours, or overnight
Notes
Ensure eggs and cottage cheese are at room temperature for better emulsion.
Cover with foil if the top browns too quickly during baking.
For a creamier texture, use a high-speed blender instead of a food processor.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 90mg