This high-protein cottage cheese cheesecake is seriously creamy and rich, just like the cheesecakes you know and love, but with a low-carb twist. Plus, the hints of lemon and vanilla add such a lovely, refreshing flavor.
I’m super excited to share a recipe that’s been on my radar for the past few weeks: a Cottage Cheese Cheesecake recipe! With everyone loving cottage cheese these days, I knew I had to try making a cheesecake that not only tastes amazing but also packs a nutritious punch.
It’s Healthy: This isn’t your average cheesecake. It’s lower in carbs and sugar, making it a diet-friendly dessert that fits well into healthier lifestyles.
Super Easy: Forget the fuss of traditional baking; this recipe requires just a food processor and your oven. It’s perfect for busy bees who still want to enjoy homemade desserts.
Packed with Protein: Combining cottage cheese, Greek yogurt, and protein powder means every bite is filled with protein, keeping you fuller for longer.
Ingredients Breakdown
For the Crust:
Almond flour (1 cup): This gluten-free flour adds a delicious crunch and nutty flavor, keeping the crust low-carb.
Coconut oil or butter (2 tbsp): This helps to bind the flour, giving you a crispy and buttery crust.
Sweetener (2 tbsp): Options like Erythritol, Swerve, or Allulose keep the sugar content down while maintaining sweetness.
Vanilla extract (1 tsp): A dash of vanilla elevates the crust’s taste, adding a warm, aromatic flavor.
For the Filling:
Cottage cheese (2 cups): Whether you opt for low-carb or regular, cottage cheese is fantastic here. It’s blended until silky smooth to form the perfect creamy base, making our cheesecake luxuriously rich.
Greek yogurt (1/2 cup): Adds creaminess and a slight tang, enriching the texture and flavor of the cheesecake.
Protein powder (1/2 cup, vanilla or unflavored): Boosts the protein content without compromising the cheesecake’s classic taste.
Eggs (3 large): Essential for setting the cheesecake, they help create the traditional firm yet soft texture.
Sweetener (2/3 cup): Maintains sweetness without the carbs, perfect for a low-carb diet.
Vanilla extract (1 tsp): Complements the subtle flavors of the cottage cheese and yogurt.
Lemon juice and zest (1 tsp each, optional): These add a refreshing zestiness that cuts through the richness, making each bite irresistible.
Simple Steps to Cheesecake Heaven
Making the crust: Combine the almond flour, your choice of oil or butter, sweetener, and vanilla extract. Press this blend firmly into your pan to set the foundation of your cheesecake.
Blend the Filling: Smoothly blend the cottage cheese first to ensure there are no lumps. Add the remaining filling ingredients to the food processor and blend until everything is perfectly combined.
Bake: Pour the creamy filling over your crust, smoothing out the top for an even bake. Place it in the oven and watch as it transforms into a beautifully set cheesecake with a slight jiggle at the center.
Expert Tips for Success
Blend the Cottage Cheese Thoroughly: To get a smooth and creamy texture without any lumps, blend the cottage cheese in a food processor or blender until it’s completely smooth. This is crucial for a uniform and silky cheesecake filling.
Use Room Temperature Ingredients: Make sure your eggs, cottage cheese, and Greek yogurt are at room temperature before mixing. This helps the ingredients blend more easily and evenly, preventing lumps and ensuring a smoother filling.
Serve with Toppings: While delicious on its own, adding toppings like fresh berries, a drizzle of caramel, or a sprinkle of powdered sugar can enhance your cheesecake, making it even more irresistible.
Storing and Serving
Store the cottage cheese cheesecake in the refrigerator, covered, for up to 5 days.
It’s also freezer-friendly for longer storage.
Serve chilled, and for an extra touch, top with fresh berries, sugar-free maple syrup, or a drizzle of sugar-free chocolate syrup.
There you have it—a cheesecake that’s bound to impress with its health benefits and mouthwatering flavors. Give it a try, and don’t forget to share your results with me!
This high-protein cottage cheese cheesecake is seriously creamy and rich, just like the classic desserts you love. It's low in carbs and packed with 14 grams of protein per serving, plus lovely hints of lemon and vanilla for a refreshing twist!
Preheat the oven to 350°F (175°C) and grease an 8-inch springform pan.
Prepare the Crust:
In a medium bowl, mix the almond flour, melted coconut oil, erythritol, and vanilla extract until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Bake the crust for about 8-10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while you prepare the filling.
Prepare the Filling:
In a blender or food processor, blend the cottage cheese until smooth and creamy.
Add the Greek yogurt, eggs, erythritol, vanilla extract, lemon juice, lemon zest (if using), and protein powder or coconut flour. Blend until the mixture is completely smooth.
Bake the Cheesecake:
Pour the filling over the cooled crust. Tap the pan gently on the counter to remove any air bubbles.
Bake for about 45-55 minutes, or until the center is set and a toothpick inserted comes out clean. The center might still be slightly jiggly, but it will firm up as it cools.
Allow the cheesecake to cool at room temperature for about an hour. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
I'm so excited you are here. I’m the girl behind MyKetoPlate. I am a proud keto blogger beginner, sharing my favorite keto recipes. Here you can find only easy, healthy, low carb recipes
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