Loaf Pan Cottage Cheese Cheesecake High-Protein, No Refined Sugar

Instructions

Preheat the oven to 300°F (150°C). Line a 9×5-inch (23 x 13cm) loaf pan with parchment paper, leaving some overhang on the long sides so you can easily lift the cheesecake out after chilling.

Add the cottage cheese to a blender or food processor. Blend until completely smooth and creamy. This step is important for a cheesecake-like texture.

Add the Greek yogurt, honey, lemon zest, lemon juice, vanilla and cornstarch. Blend just until smooth and well combined.

Add eggs one at a time.

Avoid over-blending once the eggs are incorporated.

Pour the mixture into the prepared loaf pan and gently tap the pan on the counter a few times to release large air bubbles.

Bake at 300°F (150°C) for about 5565 minutes. The edges should look set while the center should still have a gentle wobble when you lightly shake the pan.

Turn off the oven, open the oven door slightly and leave the cheesecake inside for about 15 minutes. Remove it and immediately run a thin knife around the edges.

Let it cool completely at room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.

Once thoroughly chilled, use the parchment overhang to lift the cheesecake from the pan.

Top with fresh raspberries. Slice with a sharp knife, wiping the knife between cuts. Enjoy!

Dessert