Light, airy, and melt-in-your-mouth — this high-protein version of Japanese Cheesecake swaps traditional cream cheese for cottage cheese, giving you all the creamy indulgence with a lighter, healthier twist.
Perfect for dessert, brunch, or a guilt-free treat that still feels elegant!
🧾 Ingredients (for 6 servings)
- High-protein cottage cheese — 200 g (¾ cup)
- Eggs, separated into yolks and whites — 3 large
- Sugar — 60 g (¼ cup)
- Cornstarch — 15 g (1½ tbsp)
- Milk — 60 ml (¼ cup)
- Unsalted butter — 25 g (2 tbsp)
- Lemon juice (optional) — 1 tsp
- Vanilla extract (optional) — ½ tsp
👩🍳 Instructions
1. Preheat the Oven
- Preheat oven to 320°F (160°C).
- Line the bottom of a 6-inch round cake pan with parchment paper.
- Wrap the outside of the pan with foil to prepare for a water bath.
2. Blend the Base
- In a blender, combine cottage cheese, milk, and melted butter.
- Blend until smooth and creamy.
- Add egg yolks, half of the sugar, cornstarch, lemon juice, and vanilla extract.
- Blend again until fully combined and lump-free.
3. Whip the Egg Whites
- In a clean, dry bowl, beat egg whites until foamy.
- Gradually add the remaining sugar, and continue whisking until soft peaks form.
4. Fold Gently
- Add the whipped egg whites to the cottage cheese mixture in three parts, folding gently after each addition.
- Be careful not to deflate the airy texture.
5. Bake in a Water Bath
- Pour the batter into the prepared cake pan.
- Place the pan inside a larger tray and fill it halfway with hot water.
- Bake for 45–50 minutes, or until the top turns lightly golden and the center jiggles slightly.
6. Cool Gradually
- Turn off the oven and leave the door slightly open.
- Let the cheesecake cool inside for 15 minutes to prevent cracking.
- Remove from the oven and allow it to cool completely.
- Chill for 2 hours before slicing for best texture.
🍋 Why You’ll Love This Recipe
- High in protein, lower in fat
- Light and fluffy like a cloud
- Perfect balance of sweetness and tang
- Simple ingredients, no fancy equipment needed
🌿 Optional Toppings
- Fresh berries or berry compote
- Light honey drizzle
- Powdered sugar dusting
- Whipped cream or Greek yogurt
🧊 Storage Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap slices individually and freeze up to 1 month.
- Serve chilled — it tastes even better the next day!
⚡ Nutrition (Per Serving – Approximate)
- Calories: 150–160 kcal
- Protein: 11–12 g
- Carbs: 7–8 g
- Fat: 7–8 g
💬 FAQs
Q: Can I use cream cheese instead of cottage cheese?
Yes, but the cheesecake will be richer and denser. Cottage cheese keeps it light and high in protein.
Q: Do I really need a water bath?
Yes — it helps the cheesecake bake evenly and stay silky smooth.
Q: Why did my cheesecake deflate?
It’s normal for slight shrinking. Cooling slowly and avoiding overmixing prevents major collapse.
✨ Personal Note
This recipe brings together the elegance of Japanese desserts with the nutrition of high-protein ingredients. Every bite feels indulgent — yet you know it’s doing your body good.
Perfect for cozy weekends, gatherings, or when you want something beautifully simple that still impresses.
