Introduction
This high-protein cottage cheese cheesecake proves that healthy desserts don’t have to be bland or complicated. You get a rich, creamy texture with a significant protein boost from simple ingredients. It’s the perfect guilt-free treat that comes together in just minutes of active prep.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 1 1/4 cup full fat cottage cheese
- 1/3 cup thick raw honey*
- pinch salt
- 3 tablespoons corn starch or arrowroot powder/starch (see notes for subs**)
- 1 teaspoon vanilla extract
- 2 eggs
- 1-2 tablespoons chopped strawberries or berry of choice
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 6-inch round cake pan or an equivalent small baking dish.
- In a high-speed blender or food processor, combine the cottage cheese, honey, salt, corn starch (or arrowroot), vanilla extract, and eggs. Blend on high until the mixture is completely smooth and creamy, with no visible curds.
- Pour the smooth batter into your prepared baking dish. Tap the dish gently on the counter to remove any air bubbles.
- Sprinkle the chopped strawberries or other berries evenly over the top of the batter.
- Bake for 28-32 minutes, or until the edges are set and the center is just barely jiggly.
- Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 2 hours to firm up before slicing and serving.
Variations
- Flavor Infusion: Add lemon or orange zest to the batter before blending for a citrus twist.
- Swirl Style: Instead of mixing in berries, dollop a tablespoon of honey or a sugar-free syrup on the blended batter and use a knife to create a marbled swirl before baking.
- Crustless Cups: Bake the batter in a lined muffin tin for perfectly portioned, portable mini cheesecakes, adjusting the baking time to about 18-22 minutes.
- Vanilla Bean Upgrade: Split and scrape a vanilla bean pod into the blender instead of using vanilla extract for an intense, aromatic flavor.
Tips for Success
- Blend Thoroughly: Ensure you blend the cottage cheese mixture until it’s completely silky. Any remaining curds will affect the final texture.
- Don’t Overbake: The center should still have a slight jiggle when you take it out of the oven; it will continue to set as it cools.
- Chill Completely: Patience is key. The cheesecake needs time in the fridge to achieve its ideal firm, creamy texture.
- Use Full-Fat: Full-fat cottage cheese yields a richer, more decadent final product compared to low-fat versions.
Storage & Reheating
Store leftovers covered in the refrigerator for up to 4 days. This cheesecake is best served cold, so reheating is not recommended. You can enjoy it straight from the fridge.
FAQ
Can I use an egg substitute?
This recipe has not been tested with egg substitutes. The eggs are crucial for structure and texture, so results with alternatives like flax eggs may vary significantly.
My cheesecake cracked. What happened?
Cracking can happen from overmixing the batter (incorporating too much air) or from overbaking. Ensure you blend just until smooth and remove it from the oven while the center is still slightly jiggly.
Can I use a different sweetener?
The recipe is designed for thick, raw honey. Using a liquid sweetener like maple syrup should work, but a granulated sweetener may not dissolve properly and will alter the texture.
Why is my cheesecake watery?
This is usually caused by not blending the cottage cheese enough (leaving watery curds) or not using a thick enough starch. Ensure your corn starch or arrowroot is fresh and you blend until perfectly smooth.
Can I make this dairy-free?
No, cottage cheese is the main ingredient. A dairy-free alternative would require a completely different recipe base.
Do I need a water bath?
For this small, simple recipe, a water bath is not necessary. The high protein content and starch help it set without one.
