Salted Caramel Cottage Cheese Cheesecake (high protein)

Introduction

This cheesecake transforms everyday cottage cheese into a luxuriously creamy, high-protein dessert. The natural sweetness of dates and honey creates a deeply rich salted caramel flavor without any refined sugar. You get all the indulgence of a classic dessert with a powerful protein boost.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 70 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
• 8 dates
• 2 tablespoons milk of choice
• ~10 dates
• flaky salt to taste

Instructions

1. Preheat your oven to 325°F (165°C). Grease a small, 6-inch springform pan or a standard loaf pan.
2. In a high-speed blender, combine the cottage cheese, honey, pinch of salt, corn starch (or arrowroot), vanilla extract, and eggs. Blend on high until the mixture is completely smooth and silky.
3. Pit the 8 dates. Add them and the 2 tablespoons of milk of choice to the blender with the cheesecake batter. Blend again until the dates are fully incorporated and the batter is uniform.
4. Pour the blended batter into your prepared pan. Smooth the top with a spatula.
5. Tap the pan gently on the counter a few times to release any large air bubbles.
6. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center only has a slight, gentle jiggle when shaken.
7. Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 30 minutes to prevent cracking, then remove to cool completely on a wire rack.
8. While the cheesecake cools, prepare the topping. Pit the ~10 dates. Blend them with 1-2 tablespoons of warm water (scraped from the side of the blender) until a thick, sticky caramel sauce forms.
9. Once the cheesecake is completely cool, spread the date caramel sauce over the top. Finish with a sprinkling of flaky salt to taste.
10. Chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Variations

• Crust Option: For a textural contrast, press a simple crust of crushed nuts and a spoonful of honey into the bottom of the pan before adding the batter.
• Flavor Swap: Omit the dates in the batter and use 1/4 cup of lemon juice for a bright, tangy lemon cheesecake.
• Single-Serve: Bake the batter in well-greased ramekins for individual portions, reducing the bake time to 25-30 minutes.
• Sauce Style: Thin the date caramel topping with a little extra milk of choice for a drizzly sauce instead of a thick spread.

Tips for Success

• Ensure your blender is powerful enough to completely break down the cottage cheese curds; a smooth batter is key to the final texture.
• Letting the cheesecake cool gradually in the turned-off oven helps prevent surface cracks.
• For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.

Storage & Reheating

Store the cheesecake covered in the refrigerator for up to 5 days. For best texture, let slices sit at room temperature for 10-15 minutes before serving. This cheesecake is not ideal for reheating, but can be enjoyed cold or at a cool room temperature.

FAQ

Can I use low-fat cottage cheese?

Full-fat cottage cheese is recommended for the creamiest texture and richest flavor. Low-fat versions may result in a less creamy, slightly grainier cheesecake.

What can I substitute for the corn starch?

Arrowroot powder/starch is listed as a direct substitute. In a pinch, an equal amount of all-purpose flour can work, though the texture may be slightly denser.

My date caramel is too thick. What should I do?

Simply add more warm water, one teaspoon at a time, and blend until you reach a spreadable or drizzle-able consistency.

Why did my cheesecake crack?

Cracks are often caused by overbaking or cooling too quickly. Following the step of cooling it in the turned-off oven with the door ajar is crucial.

Can I make this dairy-free?

Yes, use a dairy-free cottage cheese alternative and your preferred non-dairy milk for the batter to make this recipe dairy-free.

Do I need to soak the dates?

If your dates are very soft and fresh, soaking isn’t necessary. If they are dry or hard, soaking them in hot water for 10 minutes before blending will help.