This Loaf Pan Cottage Cheese Cheesecake<\/strong> is creamy, smooth, and packed with protein, yet surprisingly light. Made with cottage cheese, Greek yogurt, eggs, honey, and fresh lemon, it has a soft, custardy texture and bright lemon flavor.<\/p>\n With no crust and no refined sugar<\/strong>, this easy cheesecake comes together in minutes and bakes right in a 9\u00d75-inch loaf pan. It\u2019s a simple, wholesome dessert that\u2019s perfect for when you want something sweet without making a full-size cheesecake.<\/p>\n Line a 9\u00d75-inch loaf pan<\/strong> with parchment paper, leaving some overhang on the sides. This makes it much easier to lift the chilled cheesecake from the pan.<\/p>\n Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy. This is one of the most important steps for getting a smooth cheesecake without any visible cottage cheese curds.<\/p>\n Add the Greek yogurt, eggs, honey, lemon zest, lemon juice, vanilla, and cornstarch. Blend until smooth and combined. Don\u2019t overmix once the eggs are incorporated.<\/p>\n Pour the cheesecake mixture into the prepared loaf pan. Gently tap the pan against the counter a few times to remove any large air bubbles.<\/p>\n Bake at 300\u00b0F<\/strong><\/strong> (150\u00b0C)<\/strong> for about 60\u201370 minutes<\/strong>, or until the edges are set and the center still has a gentle wobble.<\/p>\n Turn off the oven and leave the cheesecake inside with the door slightly open for about 15 minutes. Remove it from the oven and let it cool completely.<\/p>\n Cover and refrigerate for at least 6 hours, preferably overnight<\/strong>. The cheesecake becomes firmer and easier to slice as it chills.<\/p>\n Lift the cheesecake from the pan using the parchment paper. Slice with a sharp knife and serve chilled.<\/p>\n Yes, I highly recommend it. Blending removes the curds and creates a much smoother cheesecake filling.<\/p>\n Yes. You can use low-fat cottage cheese, although cottage cheese with around 2\u20135% fat will give you a creamier and richer texture.<\/p>\n Greek yogurt is recommended because it is thicker and contains less water. If using regular yogurt, the cheesecake may be softer and may require slightly longer chilling.<\/p>\n You can substitute the honey with another sweetener, but the amount may need to be adjusted depending on the sweetener you use. Honey also contributes moisture to the recipe, so changing it can affect the texture.<\/p>\n A baked cheesecake should still have a slight wobble in the center when it comes out of the oven. It will firm up considerably as it cools and chills. Make sure to refrigerate it for at least 6 hours before slicing.<\/p>\n Store the cheesecake covered in the refrigerator for up to 4 days<\/strong>.<\/p>\n Yes. Once completely chilled, wrap individual slices well and freeze for up to 1 month<\/strong>. Thaw overnight in the refrigerator before serving. The texture may be slightly softer after freezing and thawing.<\/p>\n This lemon cottage cheese cheesecake is delicious on its own, but you can easily dress it up with:<\/p>\n For an especially fresh dessert, serve chilled with a handful of berries and a little extra lemon zest.<\/p>\n If you love creamy homemade cheesecakes, here are a few more recipes to try:<\/p>\n If you love cheesecakes, take a look at my full collection of\u00a0 <\/strong><\/a>Cheesecake Recipes<\/a><\/strong>\u00a0for more creamy desserts to try.\u00a0<\/p>\nWhy You\u2019ll Love This Cottage Cheese Cheesecake<\/h2>\n
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Ingredients You\u2019ll Need<\/h2>\n
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How to Make Loaf Pan Cottage Cheese Cheesecake<\/h2>\n
1. Prepare the loaf pan<\/h3>\n
2. Blend the cottage cheese<\/h3>\n
3. Make the cheesecake filling<\/h3>\n
4. Fill the pan<\/h3>\n
5. Bake<\/h3>\n
6. Cool<\/h3>\n
7. Chill<\/h3>\n
8. Slice and serve<\/h3>\n
Tips for Making the Best Cottage Cheese Cheesecake<\/h2>\n
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Frequently Asked Questions<\/h2>\n
Do I need to blend the cottage cheese?<\/h3>\n
Can I use low-fat cottage cheese?<\/h3>\n
Can I use regular yogurt instead of Greek yogurt?<\/h3>\n
Can I make this cheesecake without honey?<\/h3>\n
Why is my cheesecake soft in the center?<\/h3>\n
How long does cottage cheese cheesecake last?<\/h3>\n
Can I freeze cottage cheese cheesecake?<\/h3>\n
How to Serve Cottage Cheese Cheesecake<\/h2>\n
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More Cheesecake Recipes to Try<\/h2>\n
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<\/div>\n<\/p><\/div>\nLoaf Pan Cottage Cheese Cheesecake \u2013 High-Protein, No Refined Sugar<\/h2>\n