Ingredients
Scale
- 1 cup low-fat or full-fat cottage cheese (small curd works best)
- 1 large egg
- 1–2 tablespoons of your preferred sweetener (stevia, monk fruit, or honey) or 1/2 scoop of vanilla protein powder
- Optional: 1/2 teaspoon vanilla extract for extra flavor
Instructions
- Step 1: Blend the Base
Place the cottage cheese, egg, and sweetener into a high-speed blender or food processor. Blend on high for about 30 to 60 seconds until the mixture is completely smooth and liquid. Ensure there are no lumps remaining from the cottage cheese curds to achieve that signature silky cheesecake texture. - Step 2: Bake to Perfection
Preheat your oven or air fryer to 350°F (175°C). Pour the smooth batter into a small, lightly greased oven-safe ramekin or silicone mold. Place the ramekin in the oven and bake for 20 to 25 minutes. The cheesecake is done when the edges are set and slightly golden, but the center still has a very slight jiggle. - Step 3: Cool and Serve
Remove the cheesecake from the oven and let it cool at room temperature for at least 10 minutes. For the best results, transfer it to the refrigerator for 1 to 2 hours. Chilling allows the proteins to set fully, resulting in a denser, more authentic cheesecake mouthfeel. Top with fresh berries if desired and enjoy.
- Cook Time: 30 minutes