Cottage cheese in a cheesecake sounds like a lot of cheese, like this oozing over cake you can see below. But it’s actually a healthy way to get protein.
And a way to hide the cottage-y cheese texture (especially if you’re not a natural cottage cheese fan). And in this dish, you’ll get a smooth texture you’ll love!
Use your Magic Bullet or food processor and add 1/2 cup of cottage cheese and one egg.
Pulse the blender with cottage cheese and egg a few times to smoothly blend. This will make enough for an individual portion.
You can bake into an oven-safe mug if you don’t have a baking vessel that’s the exact right size.
Anyone can make this! 😊
It’s a quick (quiche?) way to get protein that’s sweet or savory delicious and healthy.
You decide!
And this is where it gets fun because you get to decide if you want a sweeter cheesecake (dessert) or savory cheesecake with healthy veggies or more proteins, like that you would add to a quiche.
Either way, it’s about 14 grams of cottage cheese protein and much lower in calories and fat… in case that’s important to you. And the egg adds another 6 grams, so this one individual portion has 20 grams of protein, plus any other proteins you add.
The Breakstone’s 2% milk fat cottage cheese I used had 13 grams of protein, but was only 100 calories. Some creamy cheese can be more than double or triple those calories.
I went sweet (the blueberries are a hint) and I added 1 tsp of maple syrup and some berries and surprise-inside cherries. That’s it.
The bottom was brushed with coconut oil. And if you go the savory route, you can make this a Mediterranean diet olive oil serving as an option.
Oil helps for a non-stick bottom that’s baking-desirable and improves the overall bake texture.
And since I used an under 2-inch low baking vessel (that’s shorter in height than a drinking mug), I got the anticipated dramatic spillover effect that’s fun and adds a lava effect.
Like an oozing fall “lava” cake or a French Onion soup that’s baked in another baking pan to catch the flow. I used a cake pan and carried over the spill to the plate (that was scrumptious too 😋).
And you can simply cut off the baked lava or leave on for an ahhh…
After exiting the oven, you would think this dish is made with fancy cheese like Gruyere (or other fondue cheeses) that are usually more expensive per ounce and higher fat calories. You’d never think it was easy-to-source cottage cheese.
And you may at first think that using cottage cheese as the main ingredient doesn’t give a delicious bake… but not here in this cottage cheese cheesecake where it’s controversially satisfying.
Give it a try yourself. Your friends will never guess it’s cottage cheese… unless you tell them. 🧀
Cottage Cheese Cheesecake - Healthy and Easy
Equipment
- Magic bullet or similar blender
- oven-safe mug or shallow baking vessel
Ingredients
- 1/2 cup cottage cheese
- 1 egg
- coconut oil (liquid) for bottom of baking vessel or mug
- 1 tsp maple syrup
- berries
Instructions
- Add a thin layer of liquid coconut oil to bottom of baking vessel.
- Blend cottage cheese with egg in Magic Bullet blender.
- Pour in mug or small baking vessel. Drizzle in maple syrup and add berries.
- Put mug ontop a larger baking pan (or cake pan). Bake at 350°F for 40-45 minutes or until cheesecake sides on the top brown.