Cottage Cheese Protein Basque Cheesecake

If you love creamy cheesecake but want something with a bit more protein, this cottage cheese protein Basque cheesecake is worth trying.

It has that classic burnt top and soft, custard like center that makes Basque cheesecake so popular.

The cottage cheese is the real secret here. Once you blend it, it turns completely smooth and gives the cheesecake a rich, creamy texture without needing tons of cream cheese.

It also makes this a high protein dessert, so you can enjoy a slice and feel good about it.

Best of all, the whole thing comes together in a blender. No fancy steps, no water bath, just blend, pour, and bake.

Why I Love This Recipe

High Protein – Cottage cheese, Greek yogurt, eggs, and protein powder make every creamy slice satisfying.

Silky Smooth Texture – Blending the cottage cheese and yogurt creates a creamy filling with no noticeable curds.

Rich Caramelized Top – The deeply golden top adds a toasted sweetness that complements the cool, tangy center.

Balanced Flavor – Lemon, vanilla, and sea salt balance the sweetness, giving every slice a bright, rounded flavor.

The Ingredients

• 16 ounces Full-Fat Cottage Cheese (use this, my personal favorite - amazon)
• 1 cup Plain Greek Yogurt (I always buy this one - amazon)
• 4 Large Eggs
• 1/2 cup Granulated Sugar
• 1/3 cup Vanilla Protein Powder
• 2 tablespoons Cornstarch
• 2 teaspoons Vanilla Extract
• 1 tablespoon Fresh Lemon Juice
• 1/2 teaspoon Fine Sea Salt
• 1 tablespoon Butter

How to Make This Recipe

Step 1

Preheat the oven to 425°F. Grease an 8-inch springform pan with butter and line it with two overlapping sheets of parchment paper, leaving the paper several inches above the rim.

Step 2

Add the cottage cheese and Greek yogurt to a blender. Blend for 1 to 2 minutes, scraping down the sides once, until completely smooth.

Step 3

Add the eggs, sugar, vanilla protein powder, cornstarch, vanilla extract, lemon juice, and salt. Blend just until the mixture is creamy and evenly combined.

Step 4

Pour the cheesecake batter into the prepared pan and gently tap the pan on the counter to release large air bubbles.

Step 5

Bake for 38 to 45 minutes, until the top is deeply golden brown and the center still jiggles when the pan is gently moved.

Step 6

Cool the cheesecake completely in the pan. The center will continue setting as it cools.

Step 7

Refrigerate the cheesecake for at least 6 hours before removing the parchment and serving.

Quick Tips

Use Full-Fat Dairy

Full-fat cottage cheese and Greek yogurt give this cheesecake a smoother, richer center. Low-fat versions contain more water and can make the cheesecake softer or slightly grainy.

If either container has liquid sitting on top, stir it back in before measuring. This keeps the amount of moisture in the batter balanced.

Blend the Cottage Cheese First

Blend the cottage cheese and yogurt until no curds remain, even if that takes the full 2 minutes. Scrape around the blades and sides so every bit becomes smooth.

Once the eggs and other ingredients go in, blend only until the batter looks even. Blending too long at this stage adds extra air, which can make the cheesecake rise too much and then sink deeply.

Measure the Protein Powder Lightly

Spoon the vanilla protein powder into the measuring cup without pressing it down, then level the top. A tightly packed cup adds too much powder and can give this protein-rich cheesecake a dry or firm center.

Whey and whey-casein blends usually create the smoothest result. Some plant-based powders absorb more liquid and may produce a thicker, slightly grainier texture.

More Favorites

• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars
• Cottage Cheese Protein Creme Brulee
• Cottage Cheese Protein Lemon Cheesecake
• Cottage Cheese Protein Strawberry Cheesecake Cups
• Cottage Cheese Protein Tiramisu Cups

Quick Answers

Can I use low-fat cottage cheese instead of full-fat?

Yes, but full-fat cottage cheese gives this cheesecake a creamier texture and richer flavor. A low-fat version may make the finished cheesecake slightly less smooth and creamy.