Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese
- 1 large egg
- 2 tablespoons maple syrup (or sugar-free liquid sweetener for low carb)
- Optional: 1/2 teaspoon vanilla extract
- Optional: A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Take your cottage cheese, egg, and sweetener and place them into a high-speed blender or food processor. Blend the mixture on high for about 30 to 60 seconds until the texture is completely smooth and no lumps remain. If you want to add vanilla or a pinch of salt for flavor depth, toss them in now and pulse one last time.
- Lightly grease a small oven-safe ramekin or mini springform pan with non-stick spray. Pour the smooth batter into the dish, smoothing the top with a spoon. Place the dish in the oven and bake for 30 to 35 minutes. You will know it is done when the edges are set and slightly golden, but the center still has a very slight jiggle. If using an air fryer, cook at 300°F for about 20 minutes.
- Remove the cheesecake from the oven and let it cool at room temperature for 10 minutes. For the best “cheesecake” experience, transfer it to the refrigerator and chill for at least two hours or overnight. Once chilled, the texture becomes firm and creamy. Top with fresh berries, a drizzle of melted peanut butter, or sugar-free chocolate chips before serving directly from the ramekin.
- Cook Time: 40 minutes