Cottage Cheese Cheesecake
My cottage cheese cheesecake tastes creamy, light and delicious! This easy recipe combines cottage cheese with yogurt for a healthy version of traditional cheesecake. It's a high protein, sugar free dessert that requires only 10 minutes of prep. Make it with or without a crust!
Servings: 10
Calories: 220kcal
Equipment
- 7-inch springform pan
Ingredients
Crust (optional)
- 1.5 cups almond flour or ground almonds, 150g
- 2 tablespoon light olive oil or use melted butter, 27g
- 2 tablespoon allulose or sweetener of choice
- 1-2 teaspoon vanilla extract
Cheesecake Filling
- 2 cups cottage cheese 2%, 480g, room temperature, drain liquid if necessary
- 1 cup Greek yogurt I used Fage 5%, 240g, room temperature
- ½ cup allulose 90g, or use a powdered sweetener of choice
- ¼ cup whey protein powder 25g
- 2 teaspoon vanilla extract
- 1-2 teaspoon lemon juice
- zest of 1 lemon grated finely
- 4 eggs large, room temperature
Instructions
- Preheat the oven to 160C / 325F electric. Line the bottom of a 7-inch springform with parchment paper. Grease the sides with oil.
Crust
- Stir together all ingredients for the crust (almond flour, sweetener, olive oil, vanilla) in a small bowl with a fork until the mixture resembles crumbles.
- Press the almond flour crust into the base of the springform and compact well.
- Bake in the oven for 15 minutes or until golden. Remove from oven.
Filling
- Blend the room temperature cottage cheese and Greek yogurt, whey protein powder, sweetener, lemon juice and zest and vanilla in a food processor or blender until smooth. Make sure no lumps remain!
- Now add the eggs and blend briefly until they are just incorporated. Don't over-blend! If air bubbles form, gently pound the blender bowl on the counter to release them. Test and adjust sweetness to taste.
Assembly & Bake
- Pour the cottage cheese filling into the springform over the base. Bake in the oven for 55 minutes - 1 hour or until the top is lightly golden, the sides are firm and the centre still has a wobble when you gently tap the form. ***see notes
After Baking
- Turn off the oven and leave the door half open to let the cake cool slowly to room temperature (1 hour).
- Once the cake is at room temperature, transfer it to the fridge to cool for a further 1-2 hours or overnight (leave it in the springform).
- Run a knife along the edges of the springform, then open and remove it. Slide the cake onto a serving plate or cake stand. Decorate with berries or serve with sugar free strawberry sauce or sugar free raspberry jam.
Notes
3.9g net carbs per slice. Yields 10 slices.
Nutrition for a crustless cottage cheesecake per slice: 2.5g net carbs, 12.3g protein, 5.2g fat, 107kcal.
You can also use an 8 inch (20cm) springform. This yields a flatter cake that's ready in around 45 minutes.
***Before baking: I recommend putting a tray at the bottom of the oven. This helps to catch any liquid that might drip from the cake during baking (I baked on a wire rack in the middle of the oven).
***After Baking: The cake continues to set as it cools down. It is important that it cools slowly, so it does not split. Store covered in the fridge for up to 5 days.
***After Baking: The cake continues to set as it cools down. It is important that it cools slowly, so it does not split. Store covered in the fridge for up to 5 days.
Nutrition
Calories: 220kcal | Total Carbohydrates: 5.3g | Protein: 15.5g | Fat: 15.8g | Saturated Fat: 3.3g | Sodium: 213mg | Fiber: 1.5g | Sugar: 2.8g
