A creamy, lightly sweet cheesecake made with Greek yogurt, cottage cheese, and eggs for a simple high-protein dessert.

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Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper if desired.
Add the cottage cheese to a blender or food processor. Blend until completely smooth.
Add the Greek yogurt, eggs, sugar, cornstarch, vanilla, lemon juice, and salt. Blend just until smooth and combined.
Pour the filling into the prepared springform pan. Gently tap the pan against the counter to release large air bubbles.
Bake for 40–50 minutes, or until the edges are set and the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool completely.
Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the springform ring, slice, and serve chilled with fresh berries or your preferred toppings.

For the smoothest texture, blend the cottage cheese thoroughly before adding the remaining ingredients.

Don’t overbake the cheesecake. A slight jiggle in the center is expected, and the filling will firm up as it cools and chills.

Store covered in the refrigerator for 3 to 4 days. Individual slices can also be frozen and thawed in the refrigerator.

Nutrition information will vary depending on the brands, substitutions, and serving size used.