Strawberry Cottage Cheese Cheesecake You’ll Want Every Day

Ingredients

• 1 cup Cottage Cheese (low‑sodium if possible; drain if watery)
• 1 tsp Vanilla Extract (pure vanilla)
• 1 large Egg (room temperature)
• 0.5 cup Strawberries (fresh, not overripe; cut into small pieces after soaking)
• 2 tbsp Low‑Carb Sweetener (erythritol, monk fruit blend, keto maple syrup, or regular maple syrup/honey if carbs not a concern)
• 0.5 cup White Vinegar (for soaking strawberries to remove pesticides)
• 0.5 cup Water (for soaking strawberries)
• 0.4 cup Heavy Whipping Cream (chilled; whip to stiff peaks for topping)
• 1 tsp Optional Sweetener for Topping (low‑carb maple syrup or same sweetener used in batter)

Instructions

1. Soak Strawberries

   Combine 0.5 cup white vinegar and 0.5 cup water in a bowl, add the strawberries, and let them soak for 5‑10 minutes to remove any pesticides.

   Time: PT10M

2. Drain and Rinse

   Drain the vinegar water, rinse the strawberries under fresh running water, then pat dry with paper towels.

   Time: PT3M

3. Chop Strawberries

   Slice the cleaned strawberries into small pieces; you will need about 0.5 cup total, reserving a few pieces for folding into the batter later.

   Time: PT2M

4. Strain Cottage Cheese (if needed)

   If the cottage cheese looks watery, place it in a cheesecloth or clean kitchen towel and gently squeeze out excess liquid.

   Time: PT2M

5. Blend Batter

   In the blender, combine 1 cup cottage cheese, 1 tsp vanilla extract, 1 large egg, 2 tbsp low‑carb sweetener, and a few chopped strawberries. Blend until completely smooth.

   Time: PT2M

6. Add Remaining Strawberries

   Pour the blended mixture into the prepared baking dish and gently fold in the remaining strawberry chunks.

   Time: PT2M

7. Bake Cheesecake

   Place the dish in a pre‑heated oven and bake at 350°F for 20‑23 minutes, until the edges are set and the center is still slightly jiggly.

   Time: PT23M

   Temperature: 350°F

8. Cool and Refrigerate

   Remove the cheesecake from the oven, let it sit on the stovetop for 2 minutes, then transfer to the refrigerator and chill for at least 1 hour before topping.

   Time: PT2M

9. Whip Cream Topping

   In a mixing bowl, combine 0.4 cup heavy whipping cream with 1 tsp optional sweetener (if using) and whip with an electric mixer until stiff peaks form.

   Time: PT5M

10. Serve

    Spread or pipe the whipped cream over the chilled cheesecake, slice, and enjoy.

    Time: PT1M

Nutrition Facts

Calories

160

Protein

9 g

Carbohydrates

3.5 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cottage Cheese: Greek yogurt (full‑fat), Ricotta cheese
• Instead of Vanilla Extract: Vanilla bean, Almond extract
• Instead of Egg: Egg white, Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Strawberries: Frozen strawberries (thawed), Other berries such as raspberries
• Instead of Low‑Carb Sweetener: Honey, Regular maple syrup, Sugar
• Instead of White Vinegar: Apple cider vinegar
• Instead of Heavy Whipping Cream: Coconut cream (non‑dairy), Whipped Greek yogurt
• Instead of Optional Sweetener for Topping: Erythritol, Honey

Equipment Needed

• Blender
• Mixing Bowl
• Measuring Cups and Spoons
• Baking Dish
• Oven
• Electric Mixer or Whisk
• Spatula
• Paper Towels
• Cheesecloth (optional) (optional)
• Fine Mesh Sieve (optional) (optional)
• Stovetop (for cooling) (optional)

Critical Steps — Do Not Skip

• Soaking strawberries in vinegar water to remove pesticides.
• Straining excess liquid from cottage cheese if needed.
• Blending the batter until completely smooth.
• Baking just until the center is slightly jiggly.
• Chilling the cheesecake before adding the whipped cream topping.

Chef Tips from the Video

• Use slightly underripe strawberries for baking; they hold their shape and add a subtle tartness.
• For an extra protein boost, blend in a scoop of unflavored whey protein isolate.
• If you prefer a crust, press ½ cup almond flour mixed with 1 tbsp melted butter into the bottom of the pan before adding the batter.

Troubleshooting

Storage

Refrigerator: Store covered in the fridge for up to 3 days.

Freezer: Not recommended; texture of the whipped topping may separate.

Room temperature: Can sit at room temperature for up to 2 hours after topping.

Make-Ahead Tips

• Bake the cheesecake a day ahead and keep it refrigerated; add the whipped topping just before serving.
• Whipped cream can be prepared up to 4 hours in advance and stored in the fridge.

Frequently Asked Questions