High Protein Lemon Blueberry Cheesecake 🫐🍰🍋

Ingredients

• 2 cups Cottage Cheese (low‑fat, blended smooth)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 Large Egg (room temperature)
• 0.5 cup Greek Yogurt (plain, unsweetened)
• 1 cup Fresh Blueberries (washed, gently dried)
• 0.25 cup Honey (optional sweetener, can adjust to taste)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 0.25 teaspoon Salt (fine sea salt, pinch)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Blend Base Ingredients

   Add cottage cheese, lemon juice, egg, Greek yogurt, honey, vanilla extract, and salt to the blender. Blend on high for about 30 seconds until the mixture is completely smooth, stopping to scrape down the sides as needed.

   Time: PT5M

3. Fold in Blueberries

   Transfer the smooth batter to the mixing bowl. Gently fold in the fresh blueberries with a spatula, being careful not to crush them.

   Time: PT2M

4. Prepare Pan and Pour Batter

   Lightly grease the springform pan with a thin layer of butter or non‑stick spray. Pour the batter into the pan and smooth the top with the spatula.

   Time: PT2M

5. Bake the Cheesecake

   Place the pan in the preheated oven and bake for 30–35 minutes, until the edges are set and the center still has a slight jiggle.

   Time: PT35M

   Temperature: 350°F

6. Gradual Cooling

   Turn off the oven, crack the door open, and let the cheesecake sit inside for 10 minutes to cool slowly, which helps prevent cracks.

   Time: PT10M

7. Chill

   Remove the cheesecake from the oven, let it reach room temperature, then refrigerate for at least 4 hours (or overnight) before serving.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

20g

Fat

10g

Fiber

2g