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Keto Cottage Cheese Cheesecake Recipe

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4 from 4 reviews

This Keto Cottage Cheese Cheesecake is a creamy, low-carb dessert perfect for those following a ketogenic lifestyle. Made with a blend of full-fat cream cheese and cottage cheese, sweetened naturally with monk fruit, it offers a rich texture without the guilt. Baked gently in a water bath, this cheesecake is smooth and slightly jiggly in the center, ensuring a perfect melt-in-your-mouth experience.

  • Total Time: 35-40 minutes plus 1-2 hours chilling
  • Yield: 4 servings

Ingredients

Cheesecake Batter

  • 1 cup cottage cheese
  • 4 oz full-fat cream cheese
  • 2 tbsp sour cream
  • 2-3 drops monk fruit liquid sweetener (adjust to taste)
  • 1/4 tsp salt
  • 2 large eggs (room temperature)

Instructions

  1. Preheat Oven and Prepare Baking Equipment: Preheat your oven to 325°F (163°C) and prepare ramekins or a muffin tin placed on a baking sheet for stability.
  2. Blend the Cheese Mixture: In a blender or food processor, combine the cottage cheese, cream cheese, sour cream, monk fruit sweetener, and salt. Blend until the mixture is completely smooth and creamy to avoid any lumps.
  3. Add Eggs Carefully: Add the two large eggs to the mixture and pulse gently until just combined. Be careful not to overmix to maintain a light texture.
  4. Portion Batter into Ramekins: Pour the batter evenly into the prepared ramekins or muffin cups, ensuring each is filled uniformly for even baking.
  5. Bake in Water Bath: Place the baking sheet with the filled ramekins in the oven. Bake in a water bath for 25-30 minutes until the centers are set but still slightly jiggly, which prevents overcooking.
  6. Cool and Chill: Remove from the oven and allow the cheesecakes to cool at room temperature. Then, refrigerate them for 1-2 hours to fully set and enhance flavors.
  7. Serve: Serve chilled, optionally topped with sugar-free whipped cream, fresh berries, or keto-friendly chocolate sauce for added indulgence.

Notes

  • Using room temperature eggs helps the batter mix more evenly and prevents curdling.
  • A water bath ensures gentle, even baking and prevents cracking on the cheesecake surface.
  • Adjust monk fruit sweetener quantity to taste depending on your preferred sweetness level.
  • This cheesecake can be stored covered in the refrigerator for up to 3 days.
  • Make sure to blend the cottage cheese thoroughly for a smooth texture.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://yourdailycook.com/keto-cottage-cheese-cheesecake-recipe/