Description
A creamy, protein-packed cheesecake made with cottage cheese, Greek yogurt, and eggs, sweetened naturally with maple syrup and flavored with lemon and vanilla. This cottage cheese and yogurt egg cheesecake offers a lighter, healthier twist on the classic dessert with a smooth, velvety texture.
Ingredients
Scale
Main Ingredients
- 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 Oven: Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Blend Ingredients: In a high-speed blender, combine cottage cheese, Greek yogurt, eggs, maple syrup, lemon juice, vanilla extract, and cornstarch. Blend until the batter is completely smooth and homogenous.
- Prepare Batter: Pour the blended batter into the prepared cake pan. Gently tap the pan on the countertop to release any trapped air bubbles for an even texture.
- Bake Cheesecake: Place the pan in the oven and bake for 40 to 45 minutes, until the edges are set and the center still has a slight jiggle, indicating a creamy middle.
- Rest in Oven: Turn off the oven and crack the door open. Let the cheesecake rest inside the warm oven for 15 minutes to gently cool and prevent cracking.
- Cool and Refrigerate: Remove the cheesecake from the oven and cool it fully at room temperature. Then refrigerate for at least 4 hours to allow it to firm up completely before slicing and serving.
Notes
- For a smoother texture, use full-fat Greek yogurt, but 2% also works well.
- If you prefer a sweeter cheesecake, you can increase the maple syrup slightly.
- Make sure to blend thoroughly to avoid lumps from the cottage cheese.
- Resting the cheesecake in the oven after baking helps prevent cracks on the surface.
- Refrigerate properly for the best sliceable consistency.
