Cheesecake is a beloved dessert, but traditional recipes can be high in sugar and fat. This High-Protein Cottage Cheese Cheesecake is the perfect alternative for those looking for a healthier option without sacrificing flavor. Made with cottage cheese and Greek yogurt, this cheesecake is rich in protein and has a creamy, delicious texture that will satisfy your sweet tooth.
Why You’ll Love This Recipe
This recipe is perfect for:
- Fitness enthusiasts looking for a high-protein dessert
- Those who want a lower-sugar cheesecake option
- Anyone who loves cheesecake but wants a healthier version
- People who need a simple, easy-to-make dessert for gatherings
With its smooth and velvety texture, natural sweetness from monkfruit sweetener, and hint of lemon zest, this cheesecake is a guilt-free indulgence. Plus, it’s easy to prepare with minimal ingredients and kitchen tools.
Ingredients You’ll Need
- 1 9-inch graham cracker pie crust
- 2 cups 1% fat cottage cheese (at room temperature)
- 1 cup nonfat Greek yogurt (unsweetened, at room temperature)
- 2 large eggs (at room temperature)
- 1/3 cup monkfruit sweetener
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
Kitchen Equipment Required
To make this recipe, you’ll need:
- Blender or food processor
- Mixing bowl
- Spatula
- 9-inch pie pan (if making your own crust)
- Measuring cups and spoons
- Baking dish for the water bath
- Aluminum foil
- Cooling rack
- Plastic wrap
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures even cooking and a perfectly set cheesecake.
Step 2: Blend the Ingredients
In a blender or food processor, blend the cottage cheese, Greek yogurt, eggs, monkfruit sweetener, vanilla extract, and salt until smooth and creamy. Once blended, stir in the lemon zest to evenly distribute the citrusy flavor.
Step 3: Prepare the Crust
If using a store-bought graham cracker crust, it’s ready to go! If making your own, press the graham cracker mixture firmly into a 9-inch pie pan and set it aside.
Step 4: Pour and Bake
Pour the blended cheesecake mixture into the graham cracker pie crust. Place the cheesecake in a larger baking dish and fill the dish with hot water halfway up the sides of the pie pan. This water bath helps prevent cracks in your cheesecake.
Bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
Step 5: Cool Gradually
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This slow cooling process helps prevent cracking.
Step 6: Chill and Serve
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 2 hours, or until completely chilled.
Slice, serve, and enjoy your high-protein cheesecake!
Recipe Variations and Substitutions
Want to mix things up? Try these variations:
- Keto-Friendly Version: Swap the graham cracker crust for an almond flour-based crust.
- Dairy-Free Version: Use dairy-free yogurt and cottage cheese alternatives.
- Chocolate Cheesecake: Add 2 tablespoons of cocoa powder to the batter.
- Berry Swirl Cheesecake: Blend in a handful of raspberries or blueberries for added flavor.
How to Store Leftovers
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Perfect Food & Drink Pairings
This high-protein cheesecake pairs well with:
- Fresh berries (strawberries, raspberries, blueberries)
- A drizzle of honey or sugar-free chocolate syrup
- A cup of hot coffee or herbal tea
- A light, sparkling wine for a fancy touch
FAQs
1. Can I use full-fat cottage cheese and Greek yogurt?
Yes! If you prefer a richer texture, full-fat versions work perfectly.
2. Can I make this cheesecake without a crust?
Absolutely! Simply pour the batter into a well-greased pie dish and bake as directed.
3. Why do I need a water bath for baking?
A water bath creates a moist environment that helps the cheesecake bake evenly and prevents cracking.
4. Can I use a different sweetener?
Yes, you can substitute monkfruit sweetener with stevia, erythritol, or regular sugar if preferred.
Final Thoughts
This High-Protein Cottage Cheese Cheesecake is a delicious and nutritious twist on a classic dessert. Whether you’re looking for a post-workout treat or a healthier option for a sweet craving, this cheesecake is sure to impress.
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