Healthy Creamy Cheesecake

Ingredients

• 2 cup Full-fat cottage cheese (Blended until completely smooth)
• 8 oz Cream cheese (Softened to room temperature)
• 3 Large eggs (Room temperature if possible)
• 0.5 cup Granulated sugar substitute (Such as erythritol or another heat-stable sweetener; adjust to taste)
• 1 tsp Vanilla extract
• 1 tbsp Lemon juice (Optional, for brightness)
• Fine salt (A small pinch, optional)

Steps

1. 1

   Set the cream cheese and eggs out to come toward room temperature. Preheat the oven to 325°F (165°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.

2. 2

   Add the cottage cheese to a blender or food processor and blend until fully smooth, scraping down the sides as needed. The mixture should have no visible curds.

3. 3

   Add the softened cream cheese, eggs, sweetener, vanilla, lemon juice, and salt to the blended cottage cheese.

4. 4

   Blend the filling just until smooth and combined. Avoid excessive blending after the eggs are incorporated, which can add air and cause the cheesecake to puff and crack.

5. 5

   Pour the filling into the prepared pan. Gently tap the pan on the counter several times to release large air bubbles.

6. 6

   Bake for approximately 40 to 50 minutes, until the edges look set but the center still has a slight wobble when the pan is gently moved. Do not wait for the center to become completely firm in the oven.

7. 7

   Turn off the oven, prop the door open slightly, and let the cheesecake cool gradually for about 30 minutes. This helps reduce sudden sinking or cracking.

8. 8

   Remove the cheesecake from the oven and cool completely at room temperature. Refrigerate for at least 2 hours, preferably overnight, before slicing.

9. 9

   Run a thin knife around the edge, release the springform pan, and slice the chilled cheesecake. Serve plain or with fresh berries if desired.

Notes

The supplied source contained only a YouTube title and generic platform description; no transcript, recipe text, captions, or visible recipe card was provided. Ingredients, quantities, and instructions are therefore a best-effort reconstruction and should be verified against the original video. Estimated nutrition for the full cheesecake is approximately 1,430 kcal, 83 g protein, 128 g carbohydrates, and 108 g fat before optional toppings; per serving, about 179 kcal, 10 g protein, 16 g carbohydrates, and 14 g fat. Refrigerate covered for up to 4 days.

Nutrition per serving

• dessert
• cheesecake
• high-protein
• lower-sugar
• baked
• gluten-free
• American
• make-ahead