Cottage Cheese Protein Lemon Cheesecake
This bright, creamy lemon cheesecake delivers a protein-packed twist on a classic dessert. It is smooth, tangy, and simple enough for any home baker to master.
Ingredients
For the Crust
- 1 1/2 cups Graham Cracker Crumbs
- 5 tbsp Melted Butter
- 2 tbsp Granulated Sugar
For the Filling
- 3 cups Full-Fat Cottage Cheese
- 3/4 cup Plain Greek Yogurt
- 3/4 cup Granulated Sugar
- 3 Large Eggs
- 3 tbsp Cornstarch
- 1/3 cup Fresh Lemon Juice
- 2 tbsp Lemon Zest
- 2 tsp Pure Vanilla Extract
- 1/4 tsp Fine Salt
Equipment
- springform pan
- blender
Instructions
- Heat the oven to 325 F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the pan and bake for 9 minutes, then cool for 10 minutes.
- Blend the cottage cheese and Greek yogurt for 2 minutes until completely smooth. Add the sugar, eggs, cornstarch, lemon juice, lemon zest, vanilla extract, and salt, then blend just until combined.
- Pour the filling over the cooled crust and gently tap the pan on the counter to release large air bubbles.
- Bake for 50 to 60 minutes, until the outer 2 inches are set but the center still has a gentle wobble.
- Turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes. Transfer it to a cooling rack and let it reach room temperature.
- Refrigerate the lemon cheesecake for at least 6 hours before releasing it from the pan and serving.
Nutrition
Serving: 1servingCalories: 240kcalCarbohydrates: 28gProtein: 10gFat: 10g