Keto Cottage Cheese Cheesecake

Adding cottage cheese to a cheesecake might sound a bit unusual at first, but it makes the texture extra creamy and adds a good boost of protein.

When you blend it until smooth, nobody will even guess it is in there. It tastes just like a traditional bakery dessert.

This keto cottage cheese cheesecake is completely low carb and keto friendly, so you can enjoy a rich slice of dessert without worrying about extra sugars.

Following a low carb lifestyle can sometimes make you miss classic desserts, which is why I love having simple alternatives like this on hand.

It takes only a few basic steps to prepare, and the result is a smooth dessert you can feel good about eating.

Why You’ll Love This Recipe

Ultra Silky Texture – Blending cottage cheese creates an amazingly smooth, creamy filling without any curds at all.

Authentic Crust Flavor – The buttery almond flour crust tastes just like a traditional graham cracker crust without the carbs.

Keto and Low Carb – It satisfies your sweet tooth while keeping you in ketosis on your low carb journey.

Naturally Higher Protein – Cottage cheese adds extra wholesome protein so every slice leaves you feeling full and satisfied.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Granulated Erythritol Sweetener
• 4 tbsp Unsalted Butter, Melted
• 1/8 tsp Salt

For the Filling

• 2 cups Full-Fat Cottage Cheese
• 16 oz Cream Cheese, Softened
• 3/4 cup Powdered Erythritol Sweetener
• 3 Large Eggs, Room Temperature
• 1 tbsp Lemon Juice
• 2 tsp Vanilla Extract
• 1/8 tsp Salt

How To Make

Step 1

Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and place a baking dish filled with 1 inch of hot water on the lowest oven rack.

Step 2

Mix the almond flour, sweetener, melted butter and salt until it looks like wet sand. Press firmly into the bottom of the pan and bake for 10 minutes, then let it cool while you make the filling.

Step 3

Blend the cottage cheese in a blender or food processor for 1 to 2 minutes until completely smooth with no curds left. This step is the secret to a silky, classic cheesecake texture.

Step 4

Beat the softened cream cheese and powdered sweetener on low speed until smooth. Add the blended cottage cheese, lemon juice, vanilla and salt and mix on low until combined.

Step 5

Add the eggs one at a time, mixing on low just until each one disappears. Do not overmix, as too much air causes cracks.

Step 6

Pour the filling over the crust and smooth the top. Bake on the middle rack for 55 to 65 minutes, until the edges are set and the center still jiggles slightly like gelatin.

Step 7

Turn off the oven, crack the door open and let the cheesecake cool inside for 1 hour.

Then run a thin spatula around the edge, cool to room temperature and refrigerate for at least 6 hours or overnight before slicing.

Tips

Drain Any Liquid From the Cottage Cheese

If you open your tub of cottage cheese and see liquid sitting on top, pour it out before measuring.

You’ll get the best results if you keep that extra moisture out of the batter. Too much water makes the baked cheesecake overly soft and difficult to slice cleanly.

Scrape the Blender Sides While Pureeing

From my experience, cottage cheese curds love to cling to the sides and hide under the blender blades.

I recommend stopping the blender once or twice to scrape the container down with a flexible spatula.

The mixture needs to look completely smooth like heavy cream before you add it to the bowl. Any small curds left behind will stay solid while baking and create a grainy bite.

Use Powdered Sweetener in the Filling

You will get the best results if you stick strictly to powdered sweetener for the filling.

Granulated erythritol does not dissolve easily in chilled dairy, which leaves a gritty feel on your tongue after the cake sets.

Powdered sweetener blends smoothly into the cream cheese and gives you that silky, melt-in-your-mouth bite you want.

More Recipes

• Keto Burnt Basque Cheesecake
• Keto Cottage Cheese Lemon Blueberry Bread
• Keto Japanese Fluffy Cheesecake
• Keto No-Bake Cheesecake
• Low Carb New York Cheesecake

Frequently Asked Questions

Will this taste like cottage cheese?

No, it tastes just like a traditional New York style cheesecake. The cottage cheese simply adds protein and creates a lighter texture.

Blending the cottage cheese until completely smooth gets rid of all curds, while the cream cheese and vanilla provide that classic tangy flavor.