Ingredients
Scale
- 2 cups low-fat cottage cheese (small curd)
- 2 large eggs
- 1 scoop (30g) vanilla whey or casein protein powder
- 2 tablespoons granulated monk fruit sweetener (or erythritol)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest (optional, for brightness)
- A pinch of sea salt
- Fresh berries for topping
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease two large ramekins or a small baking dish with non-stick cooking spray. Place the cottage cheese, eggs, protein powder, sweetener, vanilla extract, lemon zest, and salt into a high-speed blender or food processor. Blend the mixture on high for about 60 seconds until it is completely smooth and liquid. Ensure there are no remaining lumps from the cottage cheese to guarantee a traditional cheesecake mouthfeel.
- Pour the smooth batter evenly into your prepared ramekins. Place the ramekins on a baking sheet to make them easier to handle. Slide the tray into the center rack of the oven and 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, firm jiggle. Avoid overbaking, as this can cause the cheesecake to become rubbery or crack on top.
- Remove the cheesecakes from the oven and let them cool at room temperature for at least 20 minutes. For the best results, transfer them to the refrigerator and chill for at least 2 hours, or overnight. Chilling allows the protein and fats to set into a dense, creamy texture. When you are ready to serve, top each ramekin with a handful of fresh raspberries or blueberries. Enjoy your high-protein treat directly from the ramekin or gently slide a knife around the edge to pop it onto a dessert plate.
- Cook Time: 45 minutes