High Protein Cottage Cheese Cheesecake

Ingredients

• FOR THE CRUST:
• 1.5 cups graham cracker crumbs (about 11 full crackers)
• 3 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 1/4 tsp salt
• FOR THE FILLING:
• 2 cups (16 oz) low-fat cottage cheese, drained
• 8 oz reduced-fat cream cheese, softened
• 1 cup plain nonfat Greek yogurt
• 3/4 cup granulated sugar (or 1/2 cup sugar + 1/4 cup monk fruit)
• 3 large eggs
• 2 tbsp all-purpose flour or cornstarch
• 2 tsp pure vanilla extract
• 1 tbsp fresh lemon juice
• 1/4 tsp salt
• Fresh berries and berry sauce, for serving

Instructions

1. 1

   Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

2. 2

   Mix the graham crumbs, melted butter, brown sugar, and salt in a bowl until the texture of wet sand. Press firmly into the bottom of the pan with the flat bottom of a measuring cup. Bake 8 minutes, then cool while you make the filling.

3. 3

   Blend the cottage cheese in a food processor or high-speed blender for a full 60 seconds until 100% smooth — this is the most important step for a curd-free, true cheesecake texture.

4. 4

   In a large bowl, beat the cream cheese with a hand mixer for 2 minutes until fluffy. Add the sugar and beat 1 more minute.

5. 5

   Add the blended cottage cheese, Greek yogurt, flour, vanilla, lemon juice, and salt. Beat on low until smooth, scraping the bowl twice.

6. 6

   Add the eggs one at a time on low speed, mixing just until incorporated — overbeating after the eggs go in is the #1 cause of cracked cheesecake.

7. 7

   Pour the filling over the cooled crust and smooth the top. Tap the pan on the counter 3 times to release air bubbles.

8. 8

   Bake 50–55 minutes until the edges are set and the center jiggles like firm Jell-O when you nudge the pan.

9. 9

   Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours, ideally overnight.

10. 10

    Run a thin knife around the edge, release the springform, and slice with a hot, clean knife. Serve with fresh berries and a spoonful of berry sauce.