This healthy, high-protein cottage cheese cheesecake recipe is rich and creamy. A crustless cheesecake that comes together in minutes with just a blender.
This amazing crustless cottage cheese cheesecake is called Zapekanva a.k.a. Zapekanka, and is popular in Eastern Europe - in Russia, Ukraine, and Belarus. People there have it for breakfast or even as a dessert! Some folks like to throw in raisins.
If you've had cheesecake before, imagine that without the crust and with a slightly denser texture. It's my family's and my current favorite baked cottage cheese dessert.
I have been a big fan of healthy cheesecake ever since I tried a fluffy Japanese one. And since I am the protein girl, and after some trial and error while recipe testing. I finally created a high-protein cheesecake recipe that's also low calorie and low carb.
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Why I love this recipe
High-protein: Thanks to the cottage cheese, which enhances the protein element of this cheesecake without cream cheese.
Great easy make-ahead dessert: Just throw all the ingredients in a blender and chill after baking, You can make it 24 hours before; it'll be ready when it's time to serve.
Healthier alternative to the classic cheesecake, and low calorie.
Naturally gluten-free: Since we're using cornstarch in this recipe, it is by default gluten-free.
I also recommend another high-protein dessert: my cottage cheese bark.
If you're looking for more cottage cheese and high-protein sweet treats, check out my all-time reader-favorite cottage cheese mousse, this viral cottage cheese cookie dough, these baked cookies, and blueberry muffins.
Key ingredients to make healthy cheese cake
Full-fat cottage cheese: It's a great cream cheese alternative for cheesecake. Essential for creaminess. You can use low-fat without affecting the creaminess but I tried it with full-fat and it tastes wholesome. You can use Greek yogurt instead of cottage cheese or mix them.
Eggs: Essential in this recipe. They bind everything together and add structure and creaminess.
Granulated sweetener: Use a baking-stable sugar substitute such as Erythritol, stevia blends, or monk fruit blends. Adjust the sweetness to your preference.
Cornstarch: It helps set the cheesecake and gives it a smooth texture. Substitute with arrowroot starch, potato starch, tapioca starch, or plain flour if that's all you have.
Vanilla extract: I like using vanilla extract to disguise the smell of eggs.
Lime zest: You can use lemon, lime, or orange zest.
Salt.
How to make high-protein cottage cheese cheesecake
Preheat your oven to 350°F (175°C). Grease a 6- or 7 inch oven pan. You can line the bottom with parchment paper.
Add all ingredients (cottage cheese, eggs, sweetener, cornstarch, vanilla extract, lemon zest, and salt) to a powerful blender or food processor. Blend until completely smooth and creamy.
Pour the blended mixture into the prepared oven pan. Bake for 25 minutes or until the sides are lightly golden and the center is just slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. This should prevent the cheesecake from cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature. Transfer to the fridge to chill for at least 4 hours, ideally overnight, for the best texture.
Hanaa's recipe tips
- Don't worry if the center looks uncooked and jiggly it will set after cooling.
- Make sure the blended mixture is completely smooth because any lumps will affect the texture.
- You can use Greek yogurt instead of cottage cheese or mix them 50-50.
- You can strain the batter using a sieve to avoid any lumps or clumps.
- Don't overbake the cheesecake as it will lead to a dry and cracked cheesecake. A slight jiggle in the center is ideal.
- The slow cooling process in the oven is an optional step to prevent cracking.
- Resist the urge to dive into the cheese just out of the oven or even after it's cooled at room temperature. Chilling the cheesecake for at least hours allows it to set properly and develop its full flavor.
- If your cottage cheese is particularly wet, you might want to drain it in a fine mesh strainer for 30-60 minutes before using.
Cheesecake toppings
This recipe is versatile, and you can choose different toppings each time to make it fun. My favorite cheesecake topping pairings are:
- Fresh strawberries, blueberries, raspberries, peaches, or blackberries.
- Raspberry compote, cherry, or strawberry sauce.
- Whipped cream.
- Honey, maple syrup, or caramel sauce.
- Crushed nuts or granola.
My personal favorite is either fresh strawberries or a raspberry compote.
Storage instructions
Fridge: You can store any leftovers of your healthy cheesecake in an airtight container in the fridge for up to 5 days.
Freezer: You can keep leftover individual cheesecake slices in freezer-safe bags and freeze them for up to three months. Thaw it overnight in the fridge.
Frequently Asked Questions
Either because you've not used enough cornstarch or because of a shorter baking time.
Maybe it was overbaked or baked at a very high temperature. Or you used a bigger springform pan that requires less baking time than my recipe calls for.
While not necessary, a water bath improves the texture and reduces cracking. If you have issues with cracking, place the cheesecake inside of a larger pan and fill the larger pan with hot water to come halfway up the sides of the oven pan.
Recipe card
Cottage Cheese Cheesecake
Ingredients
- 2 cups cottage cheese full-fat or low-fat
- 3 large eggs
- ½ cup granulated sweetener
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest or lime zest
- ⅛ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6 or 7 inch springform pan. You can line the bottom with parchment paper.
- Add all ingredients (cottage cheese, eggs, sweetener, cornstarch, vanilla extract, lemon zest, and salt) to a powerful blender or food processor. Blend until completely smooth and creamy.
- Pour the blended mixture into the prepared oven pan. Bake for 25 minutes or until the sides are lightly golden and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about 1 hour. This should prevent the cheesecake from cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Transfer to the fridge to chill for at least 4 hours, ideally overnight,
Notes
- Don't worry if the center looks uncooked and jiggly it will set after cooling.
- Make sure the blended mixture is completely smooth because any lumps will affect the texture.
- You can strain the batter using a sieve to avoid any lumps or clumps.
- Don't overbake the cheesecake as it will lead to a dry and cracked cheesecake. A slight jiggle in the center is ideal.
- The slow cooling process in the oven is an optional step to prevent cracking.
- Resist the urge to dive into the cheese just out of the oven or even after it's cooled at room temperature. Chilling the cheesecake for at least hours allows it to set properly and develop its full flavor.
Shno says
Wow so nice
Meryem says
It’s look delicious yummy