Irresistible Keto-Friendly Cottage Cheese Cheesecake Recipe for a Guilt-Free Dessert

This article explores a delightful and healthy twist on the classic cheesecake, focusing on a keto-friendly cottage cheese version. This innovative recipe caters to those seeking a low-carb, high-protein dessert option without sacrificing taste or texture. This cottage cheese cheesecake is not only smooth and creamy, reminiscent of regular cheesecake, but also aligns perfectly with ketogenic and low-sugar dietary guidelines.

Why Cottage Cheese?

Cottage cheese emerges as a star ingredient in this recipe, offering a multitude of benefits. It's affordable, packed with protein, and incredibly versatile, making it an excellent choice for healthy desserts. Swapping some of the cream cheese in traditional cheesecake with cottage cheese increases the protein content significantly.

Nutritional Advantages

High Protein: Essential for muscle recovery and maintaining satiety, with a substantial amount per serving. This entire cottage cheese cheesecake has about 64 grams of protein, meaning 16 grams per serving.
Low Carb: Ideal for those following keto and low-carb diets.
Rich in Calcium: Supports bone health.

The Essence of Keto Cottage Cheese Cheesecake

This cake is a delightful cross between a classic American cheesecake and a Japanese souffle cheesecake. The texture is light and creamy, with a subtle fluffy cake layer at the very top.

Key Ingredients and Their Role

Cottage Cheese: The star of the show, providing protein and a unique texture. It is recommended to use a high-protein cottage cheese with 4% milkfat for the best results. Low-fat cottage cheese tends to be too watery. Aim for a cottage cheese that has between 13 to 14 grams of protein per 1/2 cup (110g) serving. High protein cottage cheese will absorb more liquid and prevent your cheesecake from being too moist.
Sweetener: For a keto-friendly approach, sweeteners like erythritol and Stevia extract are ideal.
White Chocolate Chips: These contribute to the cake's sweetness and help it set properly. Lily's white chocolate chips, sweetened with erythritol and Stevia extract, are a great choice.
Eggs: Contribute to the cake's structure and richness.

Recipe: Keto Chocolate Cottage Cheese Cheesecake

This recipe highlights a chocolate variation but you can easily substitute it for a plain one.

Ingredients:

4% cottage cheese
Lily’s milk chocolate chips (sweetened with erythritol and stevia extract)
Eggs

Instructions:

Preparation: Preheat the oven to 350°F (177°C). Grease a 6-inch cake pan (a one-piece pan, not a springform pan) with cooking oil spray and line the bottom with a parchment round. Ensure the sides are thoroughly greased, but do not line them with parchment paper.
Melt Chocolate: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, about 5 minutes.
Blend Ingredients: Add cottage cheese and eggs to a blender and blend until completely smooth.
Combine Mixtures: Add the melted chocolate to the blended mixture and blend again until the mixture is uniform in color.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 30-35 minutes, or until the edges are set and the center is slightly jiggly. The cake should also have pulled away from the edges of the pan.
Cool and Chill: Cool to room temperature, then transfer to the fridge and chill for at least 3 hours or overnight. The cake will deflate a little as it cools - this is normal.
Serve: To remove cake from pan, gently loosen the edges and then flip the cake pan upside down onto a plate. Then turn the cake again so that it is right side up. If desired, dust the cake with powdered sweetener before serving. Use a sharp knife to slice the cake.

Important Notes:

Pan Selection: Use a solid one-piece cake pan and not a springform pan. The batter is very thin and will leak with a springform pan. If you only have a springform pan, line the entire pan with a single sheet of parchment paper to prevent the batter from leaking through.
Don't Overcook: It is important not to overcook the cake.

Baking in a Water Bath (Optional)

For a smoother texture and more even bake, consider baking the cheesecake in a water bath. Place your cake pan into a slightly larger baking pan, such as a 9-inch square pan. Pour enough water into the outer pan until it reaches halfway up the sides of the cheesecake pan.

Read also: Cottage Cheese Keto Guide

Customization Options

One of the best things about this recipe is how versatile it is!

Add Protein Powder: If 64 grams of protein isn’t enough, add 1 scoop of whey or plant-based protein to the batter. Reduce the baking time slightly.
Fresh Fruits & Berries: A classic pairing!
Crust: A simple almond flour and butter crust will keep it low-carb and keto-friendly. For a crust all you have to do is mix together some graham cracker crumbs and a little butter. Yes, just regular graham cracker crumbs and some butter. If you prefer a nut-free option, you can substitute oat flour for almond flour in the crust. If you’d like a crunchier texture in your crust, mix in some chopped nuts before pressing it into the pan.
Toppings: Serve this cheesecake with fresh berries or whipped cream on top. Or, for something a little extra, you can also top it with this Sugar-free Cinnamon Blueberry Sauce or Easy Vegan Caramel Sauce.
Flavor Variations: You can double or triple this recipe to make a few servings at a time and switch up the variation by using different flavor powders and yogurt.

Tips for Perfection

Room Temperature Ingredients: For an ultra-smooth cheesecake filling, make sure all your ingredients are at room temperature before mixing. This helps everything blend together seamlessly without lumps.
Avoid Overmixing: Avoid over mixing the batter, as incorporating too much air can cause cracks during baking.
Pan Preparation: To prevent the cheesecake from sticking to the pan, lightly grease the sides and use parchment paper for easier removal.

Storage and Freezing Instructions

Storage: Store the cheesecake tightly with plastic wrap or aluminum foil in the fridge for up to 5 days.
Freezing: You can also freeze the cheesecake for up to 3 months by wrapping it tightly with plastic wrap and then placing it in an airtight container or freezer bag.

Common Questions

What does cottage cheese cheesecake taste like? Cottage cheese cheesecake has a delightful flavor that is creamy yet slightly tangy, thanks to the cottage cheese. It’s lighter than traditional cheesecakes but still rich and satisfying.
How does cottage cheese and cream cheese differ? Cream cheese is smoother and richer, with a mild, slightly sweet flavor, making it a common choice for traditional cheesecake. On the other hand, cottage cheese has a lumpier texture and a tangier taste, offering a lighter, more wholesome alternative.
Can I use low-fat cottage cheese? Yes, you can use low-fat cottage cheese. However, I think that full-fat cottage cheese will give your cheesecake a better texture and flavor. But if you are looking for a healthier option, low-fat cottage cheese can still be used.
Can I add a crust to this cheesecake? Yes! A simple almond flour and butter crust will keep it low-carb and keto-friendly.
How can I make this cottge cheesee cheesecake even higher in protein? Add a scoop of whey or plant-based protein powder to the batter before blending.
Can I use a different type of cheese? While cottage cheese works best, you can substitute it with ricotta or Greek yogurt for a similar high-protein texture.

Other Keto-Friendly Cheesecake Options

Explore similar recipes for variety:

Keto Chocolate Cheesecake
Low-Carb Keto Pumpkin Cheesecake

Read also: Delicious Cottage Cheese Dishes

tags: #cottage #cheese #cheesecake #keto #recipe