Can I taste the cottage cheese in this cheesecake?

No. Once the cottage cheese is fully blended and baked, it turns completely smooth and creamy with no curds and no distinct cottage cheese flavor. It simply reads as a rich, tangy cheesecake, which is exactly why cottage cheese is such a great high-protein swap for cream cheese.

How much protein is in one lemon blueberry cheesecake?

It depends on your specific cottage cheese and yogurt, but split between two ramekins each serving lands at roughly 12 to 15 grams of protein. Using a higher-protein cottage cheese or stirring in a little protein powder pushes it even higher.

Can I make this without the egg?

The egg helps the cheesecake set into a firm, sliceable texture. If you need to skip it, the closest result comes from adding a tablespoon of cornstarch to the blender, though the texture will be slightly softer and more pudding-like than a classic baked cheesecake.

Which sweetener works best?

Any granulated sweetener you like works here, from regular sugar to a monk fruit or erythritol blend for a lower-sugar version. Liquid sweeteners like honey or maple syrup also work, just reduce the yogurt slightly to keep the batter from getting too thin.

Why did my cheesecake crack on top?

Cracks usually come from overbaking or cooling too quickly. Pull the cheesecakes while the centers still have a slight jiggle, and let them cool gradually at room temperature before chilling. A shallow water bath in the oven also keeps the tops smooth and crack-free.

Lemon Blueberry Cheesecake (High-Protein, Cottage Cheese)

Lemon Blueberry Cheesecake

Recipe by Liliya

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Total Time55 minutes
Yield2 servings 1x
DietVegetarian

Creamy, bright, and bursting with fresh blueberry flavor, this Lemon Blueberry Cheesecake is an easy high protein dessert made with cottage cheese and yogurt. It’s smooth, lightly sweet, and perfect for a refreshing snack or healthier treat.

Ingredients

Scale

8 ounces cottage cheese
1/4 cup plain yogurt
1 large egg
Juice of 1/2 lemon
1/4 cup sweetener of choice
Fresh blueberries, for topping

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Instructions

Preheat the oven to 350°F (175°C).
Add the cottage cheese, yogurt, egg, lemon juice, and sweetener to a blender. Blend until completely smooth.
Lightly grease two ramekins.
Divide the cheesecake mixture evenly between the ramekins.
Sprinkle fresh blueberries over the top.
Bake for about 45 minutes, or until the centers are set with a slight jiggle.
Let the cheesecakes cool completely at room temperature.
Refrigerate for at least 2 hours before serving.
Serve chilled and enjoy.

Notes

Blend the cottage cheese well for the smoothest cheesecake texture.
Fresh blueberries work best, but frozen blueberries can be used straight from the freezer.
Adjust the sweetness to taste depending on the sweetener you choose.
For extra lemon flavor, garnish with a little fresh lemon zest before serving.
Store covered in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 180 kcal
Sugar: 6g
Sodium: 360mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 22g
Cholesterol: 95mg

Find it online: https://wearerecipes.com/lemon-blueberry-cheesecake/