Protein Cottage Cheese Cheesecake

Ingredients

Ingredients

• 680 g low‑fat cottage cheese
• 300 g plain nonfat greek yogurt
• 3 large eggs
• 70 g maple syrup
• 40 g cornstarch
• 2 tsp vanilla extract
• 1 lemon zest
• 1 tbsp lemon juice

Instructions

1. Heat the oven to 300 °F (150 °C) and line the bottom of an 8‑inch springform pan with parchment, grease the sides, then wrap the outside of the pan in two layers of foil.
2. Tilt the cottage cheese container over a sink and pour off any surface whey – this is the only prep the cheese needs.
3. Blend the cottage cheese, yogurt, maple syrup, cornstarch, vanilla, lemon zest, lemon juice in a food processor until completely smooth and glossy, scraping down the sides twice.
4. Add the eggs and pulse on the lowest setting for 10–15 seconds, just until combined; do not over‑mix.
5. Push the batter through a fine‑mesh sieve into the prepared pan and tap the pan on the counter to release bubbles.
6. Place the pan in a roasting dish, pour boiling water halfway up the sides, and bake for 65–80 minutes until the outer two inches are set and the center still wobbles (about 150 °F/65 °C in the middle).
7. Turn the oven off, crack the door, and let the cheesecake sit in the turned‑off oven for 30 minutes.
8. Cool the cheesecake to room temperature, then refrigerate for at least 8 hours (make it the day before serving).
9. Spoon a fruit compote over each slice at serving time, not before.

Notes

Use a water bath to keep the cheesecake gentle and prevent cracks; avoid over‑mixing the eggs to keep the texture light.