Low Carb Cottage Cheese Cheesecake
Indulge in the creamy decadence of this *Low Carb Cottage Cheese Cheesecake*, a guilt-free dessert that's packed with protein and low on carbs! Made with blended cottage cheese for a velvety-smooth texture, this cheesecake features a buttery almond flour crust that perfectly complements its light and tangy filling, naturally sweetened with stevia or erythritol. With hints of vanilla and a bright touch of lemon juice, every bite is a balance of rich flavors without the sugar overload. Ready in just 20 minutes of prep, this keto-friendly cheesecake bakes to perfection and is chilled to set, making it a refreshing make-ahead treat. Perfect for anyone following a low-carb or keto lifestyle, this indulgent dessert serves 8 and is as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 500 grams Cottage cheese
- 100 grams Almond flour
- 50 grams Unsalted butter
- 3 whole Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Lemon juice
- 100 grams Stevia or erythritol sweetener
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 100 milliliters Heavy cream
Instructions
Preheat the oven to 325°F (165°C). Grease an 8-inch (20 cm) springform pan with a little butter.
In a small bowl, combine the almond flour and melted unsalted butter. Mix thoroughly until you get a crumbly texture.
Press the almond flour mixture evenly into the bottom of the prepared springform pan to form the cheesecake crust. Set aside.
In a blender or food processor, add the cottage cheese and blend until smooth and creamy.
Add the eggs, one at a time, blending until fully incorporated after each addition.
Mix in the vanilla extract, lemon juice, sweetener, baking powder, and salt. Blend until smooth.
Pour the blended cheese mixture over the crust in the springform pan.
Place the springform pan on a baking sheet and bake for approximately 50-60 minutes, or until the edges are firm and the center is just slightly jiggly.
Remove the cheesecake from the oven and let it cool at room temperature for about an hour.
Refrigerate the cheesecake for a minimum of 3 hours, or overnight, to allow it to set completely before serving.
Slice the chilled cheesecake and serve with a drizzle of heavy cream if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 2903 mg | 126% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 44.2 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 542 mg | 42% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
