Ingredients
For the cheesecake:
- 2 cups cottage cheese — preferably full-fat or low-fat
- 5 oz (about ⅔ cup) plain Greek yogurt
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
- Pinch of lemon zest, optional
Equipment
- 7–8 inch round cake pan
- Parchment paper
- Blender or food processor
Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C). Line the bottom of a 7–8 inch round cake pan with parchment paper. Lightly grease the sides.
2. Blend the filling
Add the cottage cheese, Greek yogurt, eggs, honey/maple syrup, vanilla, and salt to a blender.
Blend for 1–2 minutes, stopping to scrape down the sides, until the mixture is completely smooth and creamy. Add the lemon zest if using.
3. Fill the pan
Pour the cheesecake mixture into the prepared pan. Gently tap the pan against the counter a few times to remove large air bubbles.
4. Bake
Bake at 350°F (175°C) for approximately 40–50 minutes.
The cheesecake is ready when:
- The edges look set.
- The center still has a slight jiggle when gently shaken.
- The top is lightly golden.
Don’t worry if it puffs up during baking—it will settle as it cools.
5. Cool
Remove from the oven and let it cool in the pan at room temperature for about 30–60 minutes.
6. Refrigerate
Cover and refrigerate for at least 3–4 hours, preferably overnight. This allows it to firm up and develop a cheesecake-like texture.
7. Serve
Run a thin knife around the edge, remove the cheesecake from the pan, and slice.
Optional toppings
For extra flavor without adding much:
- Fresh strawberries or blueberries
- A little cinnamon
- Sugar-free fruit sauce
- Fresh lemon zest
- A small drizzle of honey
Tips for the best texture
If your cottage cheese is very watery, drain off some excess liquid first.st cheesecake, blend the cottage cheese thoroughly—ideally for 1–2 minutes.
Blend very well: This is the key to getting rid of the cottage-cheese texture.
Don’t overbake: The center should still jiggle slightly.
Chill thoroughly: It becomes considerably firmer and creamier after refrigeration.
