Greek yogurt contains 15g protein per cup—this cheesecake accidentally became a post-workout dessert in 2010s fitness culture.
Protein Cheesecake
Indulge in a delightful Protein Cheesecake that harmonizes zesty lemon and luscious blueberries for a burst of flavor in every bite! With a creamy, cloud-like texture crafted from simple, wholesome ingredients, this dessert not only satisfies your sweet tooth but also packs a protein punch. Whip it up effortlessly and treat yourself to a guilt-free slice of heaven!
Prep
15
min
Cook
45
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1–2 tbsp fresh lemon juice (15 ml)
- Squeeze of fresh lemon juice
- Zest of 1 lemon
🥛Dairy & Eggs(3)
- 2 cups cottage cheese (480 ml)
- 2 eggs
- 1/2 cup plain Greek yogurt (120 ml)
🫙Pantry Staples(4)
- 2 tbsp cornstarch (30 ml)
- 1/2 cup sugar (or monk fruit sweetener) (100 g)monk fruit sweetener
- 1/4 cup sugar or monkfruit sugar (50 g)monkfruit sugar
- 1 tsp @simplyorganicfoods Pure Madagascar vanilla extract (5 ml)
📦Other(1)
- 1 1/2 cups frozen wild blueberries (360 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
In a blender, combine cottage cheese, Greek yogurt, eggs, cornstarch, sugar, Simply Organic vanilla extract, lemon zest, and lemon juice. Blend until smooth (don’t overblend).
- 3
Pour into a lined 6 inch cake pan or springform pan.
- 4
Bake 35-45 minutes, or until edges are lightly golden and center is set but slightly jiggly.
- 5
Cool at room temp, then refrigerate at least 5 hours or overnight for best texture.
- 6
Add frozen wild blueberries and sugar to a small saucepan over medium heat.
- 7
Cook 3–5 minutes, stirring frequently, until berries break down and mixture thickens.
- 8
Finish with a squeeze of lemon juice and let cool (it thickens more as it sits).
💡 Pro Tips
- ✓Bake your protein cheesecake at 325°F instead of 350°F because the high protein content from cottage cheese and Greek yogurt coagulates faster, causing cracks and rubbery texture at higher temperatures.technique325°F
- ✓Blend your cottage cheese mixture for exactly 60-90 seconds maximum because overblending develops gluten in cornstarch and creates air bubbles that cause surface cracks during baking.timing60-90 seconds
- ✓Use a water bath (bain-marie) by placing your cake pan in a larger pan with 1 inch of hot water to maintain even 212°F steam temperature and prevent protein overcooagulation.technique212°F steam
- ✓Strain your cottage cheese through fine mesh for 30 minutes before blending to remove 20-30% excess whey, preventing a watery final texture.ingredient20-30% whey removal
- ✓Cool your cheesecake gradually by turning off oven and cracking door for 1 hour before removing to prevent thermal shock that causes 2-3 inch surface cracks.timing1 hour gradual cooling
Share this recipe
Prep
15
min
Cook
45
min
Serves
8
people
Level
intermediate
Share this recipe
Greek yogurt contains 15g protein per cup—this cheesecake accidentally became a post-workout dessert in 2010s fitness culture.
Protein Cheesecake
Indulge in a delightful Protein Cheesecake that harmonizes zesty lemon and luscious blueberries for a burst of flavor in every bite! With a creamy, cloud-like texture crafted from simple, wholesome ingredients, this dessert not only satisfies your sweet tooth but also packs a protein punch. Whip it up effortlessly and treat yourself to a guilt-free slice of heaven!
📝 Ingredients
Serves 8🥬Fresh Produce(3)
- 1–2 tbsp fresh lemon juice (15 ml)
- Squeeze of fresh lemon juice
- Zest of 1 lemon
🥛Dairy & Eggs(3)
- 2 cups cottage cheese (480 ml)
- 2 eggs
- 1/2 cup plain Greek yogurt (120 ml)
🫙Pantry Staples(4)
- 2 tbsp cornstarch (30 ml)
- 1/2 cup sugar (or monk fruit sweetener) (100 g)monk fruit sweetener
- 1/4 cup sugar or monkfruit sugar (50 g)monkfruit sugar
- 1 tsp @simplyorganicfoods Pure Madagascar vanilla extract (5 ml)
📦Other(1)
- 1 1/2 cups frozen wild blueberries (360 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
In a blender, combine cottage cheese, Greek yogurt, eggs, cornstarch, sugar, Simply Organic vanilla extract, lemon zest, and lemon juice. Blend until smooth (don’t overblend).
- 3
Pour into a lined 6 inch cake pan or springform pan.
- 4
Bake 35-45 minutes, or until edges are lightly golden and center is set but slightly jiggly.
- 5
Cool at room temp, then refrigerate at least 5 hours or overnight for best texture.
- 6
Add frozen wild blueberries and sugar to a small saucepan over medium heat.
- 7
Cook 3–5 minutes, stirring frequently, until berries break down and mixture thickens.
- 8
Finish with a squeeze of lemon juice and let cool (it thickens more as it sits).
💡 Pro Tips
- ✓Bake your protein cheesecake at 325°F instead of 350°F because the high protein content from cottage cheese and Greek yogurt coagulates faster, causing cracks and rubbery texture at higher temperatures.technique325°F
- ✓Blend your cottage cheese mixture for exactly 60-90 seconds maximum because overblending develops gluten in cornstarch and creates air bubbles that cause surface cracks during baking.timing60-90 seconds
- ✓Use a water bath (bain-marie) by placing your cake pan in a larger pan with 1 inch of hot water to maintain even 212°F steam temperature and prevent protein overcooagulation.technique212°F steam
- ✓Strain your cottage cheese through fine mesh for 30 minutes before blending to remove 20-30% excess whey, preventing a watery final texture.ingredient20-30% whey removal
- ✓Cool your cheesecake gradually by turning off oven and cracking door for 1 hour before removing to prevent thermal shock that causes 2-3 inch surface cracks.timing1 hour gradual cooling