Introduction
This high-protein dessert proves that healthy can be decadent. By using cottage cheese as the creamy base, you get a cheesecake that’s rich in protein and flavor, with the irresistible snickerdoodle taste of warm cinnamon and vanilla. It’s the perfect sweet treat to satisfy your craving without the guilt.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
- 1 ¼ cup full fat cottage cheese
- ⅓ cup thick raw honey*
- 1 teaspoon cinnamon
- 3 tablespoons corn starch
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 tablespoon coconut or brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 325°F (160°C). Grease a small baking dish or a 6-inch springform pan.
- In a high-speed blender or food processor, combine the full fat cottage cheese, raw honey, 1 teaspoon of cinnamon, corn starch, and vanilla extract. Blend until the mixture is completely smooth and creamy, with no lumps.
- Pour the smooth cheesecake batter into your prepared baking dish.
- In a small bowl, mix together the 1/2 tablespoon of coconut or brown sugar with the second teaspoon of cinnamon.
- Sprinkle the cinnamon-sugar topping evenly over the entire surface of the cheesecake batter.
- Bake for 45-50 minutes, or until the center is just set and the edges are lightly golden.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then transfer to the refrigerator to chill for at least 4 hours, or preferably overnight, before slicing and serving.
Variations
- Mini Cheesecakes: Bake the batter in a lined muffin tin for individual, portion-controlled servings. Reduce the baking time to 25-30 minutes.
- Chilled No-Bake Version: For a summer-friendly dessert, pour the blended batter directly into serving glasses or jars and chill until firm, omitting the baking step.
- Broiled Topping: After baking and chilling, turn on your oven’s broiler, sprinkle a little extra cinnamon sugar on top, and broil for 1-2 minutes to create a crispy, caramelized crust.
- Layered Parfait: Crumble the baked and chilled cheesecake and layer it in a glass with Greek yogurt and fresh berries for a protein-packed parfait.
Tips for Success
- Ensure your cottage cheese is well-blended until perfectly smooth; this is key for the classic creamy cheesecake texture.
- For the best structure and clean slices, patience is essential—allow the cheesecake to chill thoroughly, ideally overnight.
- Use room temperature eggs for easier mixing and a more evenly textured batter.
- The top will firm up as it cools. It’s done baking when the edges look set and the center has a slight, gentle jiggle.
Storage & Reheating
Store leftover cheesecake tightly covered in the refrigerator for up to 5 days. This dessert is best served cold, straight from the fridge. It is not recommended to reheat it, as it may alter the creamy texture.
FAQ
Can I use low-fat cottage cheese?
For the creamiest, richest texture and flavor, full-fat cottage cheese is highly recommended. Low-fat versions may result in a less creamy and slightly drier cheesecake.
Why is my cheesecake batter lumpy?
This means the cottage cheese wasn’t blended enough. Be sure to blend on high speed until the mixture is completely silky and smooth before adding the eggs.
Can I substitute the honey?
The recipe is developed for thick raw honey, which contributes to the texture and flavor. Using a runny liquid sweetener like maple syrup may affect the final consistency.
Do I need a springform pan?
While a springform pan makes for easy removal and beautiful slices, a small, well-greased ceramic baking dish or cake pan will work just fine.
Why did my cheesecake crack?
Over-baking is the most common cause. The cheesecake is done when the center is just set but still has a slight jiggle; it will continue to firm up as it cools.
Is this recipe gluten-free?
Yes, as written with the ingredients provided, this recipe is naturally gluten-free.
