Description

This Mini High Protein Keto Cottage Cheese Cheesecake is creamy, smooth, and perfectly portioned. It delivers rich cheesecake flavor with minimal carbs while providing a protein boost. The texture is light yet satisfying, making it ideal for a low carb lifestyle.

Ingredients

Good Culture Cottage Cheese, full fat

Philadelphia Original Cream Cheese, softened

Daisy Sour Cream

Monk fruit liquid sweetener, adjust to taste

Fine sea salt

Large eggs, room temperature

Fresh lemon zest, optional

Fresh lemon juice, optional

Optional almond flour crust

Instructions

2. Preheat the oven to a moderate temperature and prepare a small springform pan or ramekins with light grease

3. Add cottage cheese, cream cheese, sour cream, sweetener, and salt into a blender or food processor and blend until completely smooth

4. Taste the mixture and adjust sweetness as desired before continuing

5. Add eggs and blend gently just until fully combined without over mixing

6. If using a crust, press it evenly into the bottom of the prepared pan

7. Pour the cheesecake filling into the pan or ramekins and tap gently to remove air bubbles

8. Place the pan on a baking sheet and carefully add hot water to create a gentle water bath

9. Bake until the edges are set and the center has a soft jiggle

10. Remove from the oven and allow to cool briefly before transferring to the refrigerator

11. Chill until fully set before serving

12.

Notes

For best texture, ensure all dairy ingredients are at room temperature before blending.

Blending thoroughly is essential to remove any graininess from the cottage cheese.

Avoid over baking, as the cheesecake will continue to firm up while cooling.

Flavor improves after several hours of chilling.

Optional toppings are not included in nutrition values.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American