Cottage Cheese Lemon Cheesecake
This Cottage Cheese Lemon Cheesecake is creamy, bright, lightly sweet, and surprisingly light, with about 18g of protein per serving. It’s made with simple ingredients in a blender and bakes into a high-protein lemon cheesecake with a quick raspberry topping that makes it feel fresh, pretty, and just a little special.
Servings: 4 slices
Calories: 187kcal
Ingredients
For the Cheesecake
- 2 cups cottage cheese
- 3 large eggs large
- 1/2 cup sweetener
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1/8 teaspoon turmeric optional, for a brighter yellow color
For the Raspberry Topping
- 1 cup frozen raspberries
- 3 tablespoons sugar-free maple syrup maple syrup or
- 1 teaspoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat the oven to 350°F / 180°C. Line a 6-inch round cake pan with parchment paper and lightly grease the sides.
- Add the cottage cheese, eggs, powdered sweetener, cornstarch, vanilla extract, lemon juice, lemon zest, and turmeric if using to a blender or food processor.
- Blend for 1 to 2 minutes, or until completely smooth, scraping down the sides if needed.
- Pour the mixture into the prepared pan and smooth the top.
- Bake for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle.
- Remove the cheesecake from the oven and let it cool completely in the pan at room temperature.
- Once cooled, carefully remove the cheesecake from the pan and transfer it to a serving plate or cake stand. Refrigerate for at least 2 hours, or longer for cleaner slices.
Make the Raspberry Topping
- Add the frozen raspberries and maple syrup to a small saucepan over medium-low heat.
- Cook for 5 to 7 minutes, stirring occasionally, until the raspberries break down and the sauce is gently simmering.
- In a small bowl, whisk together the cornstarch and cold water until smooth.
- Stir the slurry into the simmering raspberry sauce and cook for 1 to 2 minutes, stirring constantly, until thickened.
- Remove the raspberry topping from the heat and let it cool completely.
- Spoon the cooled raspberry topping over the chilled cheesecake before serving.
Notes
- Blend the cheesecake filling until completely smooth for the best texture.
- Do not overbake. The center should still have a slight jiggle when it comes out of the oven.
- Chill for at least 2 hours, but longer is better for clean slices.
- Use fresh lemon zest for the best lemon flavor.
- Keep the raspberry topping separate until serving if making ahead.
- For a lower-sugar topping, use sugar-free maple syrup instead of regular maple syrup.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 11g | Protein: 18g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 379mg | Potassium: 209mg | Fiber: 2g | Sugar: 5g | Vitamin A: 336IU | Vitamin C: 11mg | Calcium: 115mg | Iron: 1mg | Net Carbs: 9g