Ingredients
Scale
- 2 cups full-fat cottage cheese (small curd works best)
- 2 large eggs
- 1/4 cup sugar-free sweetener (such as monk fruit or erythritol) or honey
- Optional: 1 teaspoon vanilla extract and a pinch of salt
Instructions
- Step 1: Blending and Preparation
Preheat your oven to 350°F (175°C) and line a small square baking dish with parchment paper. Place the cottage cheese, eggs, and your choice of sweetener into a high-speed blender or food processor. If you are using vanilla extract or salt, add them now. Blend the mixture on high for about 60 seconds until it is completely smooth and liquid. There should be no visible curds left in the batter. This step is essential for achieving that signature cheesecake texture. - Step 2: Baking the Bars
Pour the smooth batter into your prepared baking dish. Use a spatula to level the top and ensure even distribution. Place the dish in the center rack of the oven. Bake for 30 to 35 minutes. You will know they are done when the edges are slightly golden and the center is set but still has a very slight jiggle. Do not overbake, as this can make the bars rubbery. - Step 3: Cooling and Slicing
Remove the dish from the oven and let it cool completely at room temperature. For the best results, place the cooled dish in the refrigerator for at least two hours or overnight. This resting period allows the proteins to firm up and the flavors to meld. Once chilled, lift the parchment paper out of the dish and slice the block into four large bars or smaller bite-sized squares. Serve immediately or store in an airtight container.
- Cook Time: 45 minutes