Ingredients
Scale
- 2 cups low-fat cottage cheese
- 2 large eggs
- 1 scoop (approx. 30g) vanilla whey or casein protein powder
- 3 tablespoons granulated monk fruit or erythritol sweetener
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
- A pinch of sea salt
- Optional: Fresh berries for topping
Instructions
- Preheat your oven to 325°F (160°C). Grease two large oven-safe ramekins or small baking dishes with a light coating of coconut oil or non-stick spray. Place the cottage cheese, eggs, protein powder, sweetener, vanilla extract, lemon zest, and salt into a high-speed blender or food processor. Blend on high for 45 to 60 seconds until the mixture is completely smooth and no cottage cheese curds remain. This step is crucial for achieving that authentic cheesecake texture.
- Divide the smooth batter evenly between your prepared ramekins. Place the ramekins on a baking sheet and slide them into the center rack of the oven. Bake for 30 to 35 minutes. You will know they are done when the edges are set and slightly golden, but the center still has a slight jiggle. Do not overbake, as this can lead to a rubbery texture. Remove them from the oven and let them cool to room temperature on a wire rack.
- Once the cheesecakes have reached room temperature, cover them and place them in the refrigerator for at least 2 hours, though overnight is best for the flavors to develop. When you are ready to serve, top each ramekin with a few fresh raspberries or blueberries. You can eat them directly out of the ramekin or carefully run a knife around the edge to pop them onto a dessert plate.
- Cook Time: 45 minutes