High Protein Cottage Cheese Cheesecake
This Cottage Cheese Cheesecake is high-protein, naturally sweetened, easy to make, gluten-free, and absolutely delicious.
Ingredients
- 1 ¼ cup full-fat cottage cheese
- ⅓ cup thick raw honey
- Pinch of salt
- 3 tablespoons corn starch or arrowroot powder
- 1 teaspoon vanilla extract
- 2 eggs
- Optional toppings: 1–2 tablespoons chopped strawberries or berries of choice
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 6-inch springform pan with parchment paper.
- In a blender or food processor, blend the cottage cheese, honey, salt, vanilla, eggs, and corn starch until completely smooth.
- Pour the smooth batter into the prepared springform pan and cover loosely with foil.
- Bake covered for 20 minutes, then remove the foil and continue baking for 30–40 more minutes until edges are set and lightly golden.
- Remove from oven and let cool in the pan at room temperature for 20 minutes.
- Transfer the cheesecake (still on the parchment paper) to a plate and refrigerate for at least 2 hours until fully set.
- Top with fresh berries if desired, slice, and enjoy!
Notes
- If your honey is very liquidy, add a pinch more corn starch for best texture.
- Arrowroot powder can substitute corn starch.
- For the smoothest cheesecake texture, use a high-quality brand like Good Culture or Kalona Superfoods.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezes well if individually wrapped.