Description
Delicious and creamy cheesecake made with cottage cheese and Greek yogurt.
Ingredients
Scale
- 1 1/2 cups cottage cheese
- 1 cup Greek yogurt (full-fat or 2%)
- 3 large eggs
- 1/3 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- In a high-speed blender, combine cottage cheese, Greek yogurt, eggs, maple syrup, lemon juice, vanilla extract, and cornstarch. Blend until completely smooth.
- Pour the batter into the prepared pan and gently tap to release air bubbles.
- Bake for 40–45 minutes until the edges are set and the center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake rest inside for 15 minutes.
- Cool fully at room temperature, then refrigerate for at least 4 hours before slicing.
Notes
- For best results, use full-fat Greek yogurt.
- Letting the cheesecake cool gradually helps prevent cracking.
- This cheesecake can be topped with fresh fruit or a drizzle of chocolate for added flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 70mg