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cottage cheese loaf cheesecake

Loaf Pan Cottage Cheese Cheesecake – High-Protein, No Refined Sugar

5 from 1 vote
This Loaf Pan Cottage Cheese Cheesecake is creamy, smooth, and packed with protein, yet surprisingly light. Made with cottage cheese, Greek yogurt, eggs, honey, and fresh lemon, it has a soft, custardy texture and bright lemon flavor.
Servings 8 servings
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Chilling Time 6 hours
Total Time 7 hours 20 minutes
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Ingredients
  

  • 2 cups (500g) cottage cheese , preferably 2–5% fat
  • 14 oz Greek yogurt , thick 6-10% fat
  • 3 large eggs
  • 1/4 cup (90g) honey
  • Zest of 1 large lemon
  • 2 tbsp (30g) fresh lemon juice
  • 1 tsp (5g) vanilla extract
  • 3 tbsp (24g) cornstarch

Instructions
 

  • Preheat the oven to 300°F (150°C). Line a 9×5-inch (23 x 13cm) loaf pan with parchment paper, leaving some overhang on the long sides so you can easily lift the cheesecake out after chilling.
    cottage cheese loaf cheesecake - step1
  • Add the cottage cheese to a blender or food processor. Blend until completely smooth and creamy. This step is important for a cheesecake-like texture.
    cottage cheese loaf cheesecake - step2
  • Add the Greek yogurt, honey, lemon zest, lemon juice, vanilla and cornstarch. Blend just until smooth and well combined.
  • Add eggs one at a time.
    cottage cheese loaf cheesecake - step5
  • Avoid over-blending once the eggs are incorporated.
    cottage cheese loaf cheesecake - step8
  • Pour the mixture into the prepared loaf pan and gently tap the pan on the counter a few times to release large air bubbles.
    cottage cheese loaf cheesecake - step10
  • Bake at 300°F (150°C) for about 55–65 minutes. The edges should look set while the center should still have a gentle wobble when you lightly shake the pan.
  • Turn off the oven, open the oven door slightly and leave the cheesecake inside for about 15 minutes. Remove it and immediately run a thin knife around the edges.
  • Let it cool completely at room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.
  • Once thoroughly chilled, use the parchment overhang to lift the cheesecake from the pan.
    cottage cheese loaf cheesecake - step18
  • Top with fresh raspberries. Slice with a sharp knife, wiping the knife between cuts. Enjoy!

Nutrition

Serving: 1 serving out of 8Calories: 166kcalCarbohydrates: 16.48gProtein: 14.46gFat: 4.68gSaturated Fat: 1.72gTrans Fat: 0.01gCholesterol: 83mgSodium: 273mgPotassium: 173mgFiber: 0.1gSugar: 12.78gVitamin A: 191IUVitamin C: 2.3mgCalcium: 119mgIron: 0.48mg
Calories: 166kcal
Course: Dessert
Cuisine: American
Keyword: cottage cheese cheesecake, cottage cheese loaf cheesecake, crustless cheesecake, healthy cheesecake, high protein cheesecake, Loaf Pan Cottage Cheese Cheesecake