This cottage cheese cheesecake is so light and fluffy. It is also low carb, keto-friendly, low sugar and high protein. The cheesecake only needs 3 ingredients.
A slice of cheesecake on a small white plate

This cheesecake is fluffy and soft, similar to a Japanese-style cheesecake but it is made with cottage cheese instead of cream cheese.

Ingredients

  • Cottage cheese
  • Low carb white chocolate
  • Eggs

Cottage cheese: Cottage cheese is used to replace the cream cheese normally used in cheesecake. It still gives the cheesecake a creamy and slighty tangy flavor. Make sure to use 4% cottage cheese because lowfat cottage cheese is too watery. In addition, you want to use a high protein cottage cheese.

Low carb white chocolate: This recipe uses sugar-free white chocolate chips which are sweetened with a sugar substitute. The white chocolate is melted until smooth and is used to sweeten the cheesecake. You can also use regular white chocolate if you don’t need this to be low sugar or low carb.

Eggs: The egg yolks and whites are separated and the whites are beaten to stiff peaks and folded into the batter. This helps create a very light and fluffy cake.

How to Make Fluffy Cottage Cheese Cheesecake

  • Melt the white chocolate until smooth.
  • Add the cottage cheese and egg yolks to a blender and blend until smooth.
  • Add the white chocolate into the blender and blend until you have a uniform batter.
  • Pour the batter into a large mixing bowl. Fold in 1/3 of the egg whites with a spatula. Repeat until all the egg whites are incorporated.
  • Transfer the batter to your prepared baking pan. Place the pan into a slightly larger baking pan, like a 8 inch square pan. Fill only enough water so that the water level is about 1/2 inch tall. Then bake the cake for about 45 minutes or until the top is medium brown and looks set. Turn off the oven but don’t remove the cake or open the oven door. Allow the cake to continue to cook for an additional 30 minutes with the oven off. The cake is then ready to be removed from the oven.
  • Allow the cake to cool fully. I also like placing it into the fridge for a few hours which will help the flavors develop better. Dust cake with powdered sweetener if desired before serving.

Cheesecake cut into slices dusted with powdered sweetener

Texture and Sweetness

The cake is lightly sweet and has a very soft, fluffy and moist texture. The texture is similar to Japanese cheesecake but is more moist from the cottage cheese.
A bite taken from a slice of cheesecake

Expert Tips

  • The water bath helps the cake rise and stay fluffy. However, you do need to keep the water level low because if it is too high, it overcooks the part of the cake that it touches.
  • Make sure to use a solid one piece cake pan and not a springform pan. The cake batter will leak through a springform pan and water from the water bath may also seep in during baking.
  • Be careful not to remove the cake from the oven too early or open the oven door during baking. The sudden drop in temperature will cause the cake to collapse.

More Cottage Cheese Recipes

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3 Ingredient Keto Fluffy Cottage Cheesecake

This light and fluffy cottage cheesecake is high protein, low carb, low sugar and keto-friendly. It only needs 3 ingredients and is easy to make.
Servings: 10 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Additional cook time: 30 minutes
Total Time: 1 hour 30 minutes
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Ingredients

  • 3/4 cup (115g) keto-friendly white chocolate chips , see note before starting
  • 3/4 cup (187g) 4% high protein cottage cheese, brought to room temperature, see note before starting
  • 4 large eggs, brought to room temperature, yolks and whites separated

Instructions
 

  • Preheat oven to 325°F (163°C). Grease the inside of a 7 inch round cake pan with a cooking oil spray and line the bottom with parchment paper. Do not line the sides but make sure they are greased. Use a solid one-piece cake pan (no removable bottom).
  • Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, about 5 minutes.
  • Add cottage cheese and egg yolks to a blender and blend until completely smooth.
  • Add the melted chocolate to the blender and blend until the chocolate is fully incorporated and the mixture is smooth and uniform in color.
  • Add egg whites to a large mixing bowl. Beat at high speed until stiff peaks form. Add one third of the egg white mixture to the egg yolk batter. Fold it in gently with a spatula until no egg white lumps remain. Make sure you scoop up batter from the very bottom of the bowl each time you fold to make sure all of the batter gets incorporated with the egg whites. Repeat with the next 1/3 and then the remaining 1/3.
  • Pour batter into the prepared baking pan. The cake will be baked in a water bath. To do this, place your cake pan into a slightly larger baking pan, such as an 8 inch or 9 inch square pan. Make sure to use a pan that is only slightly larger than the pan the cake is baking in so that there is not too much water added. Place your cake pan into the bigger pan. Pour just enough room temperature water into the outer pan so that the water level reaches 1/2 inch. Use a ruler to measure the water to ensure you only have 1/2 inch of water. If your water level is too high, the bottom of your cake will cook too much, causing a dense bottom layer.
  • Place cake with water bath into your oven. Bake for 45 minutes or until top of cake is browned and looks set. (Check on the cake through the oven window and don't open the oven door.) Turn off the oven but do not open the oven door and leave the cake in the oven for 30-40 minutes. It is important to leave the cake in the oven (unopened) because this allows the cake to finish cooking and the gradual drop in temperature prevents the cake from suddenly collapsing. The cake will deflate as it cools, but it shouldn't completely collapse. After 30-40 minutes, you can remove the cake from the oven. Let the cake cool to room temperature. It will deflate a little more as it cools. The cake can be eaten after it is fully cooled but I recommend placing it into the fridge for a few hours which will help the cake flavors develop better. The cake may taste a little eggy to some people if not refrigerated first.
  • To remove the cake from the pan, gently flip it upside down onto a plate and then flip the cake again onto another plate so that it is right side up. If desired, you can dust the cake with powdered sweetener or add fresh fruit for garnish before serving. Store any uneaten cake in an airtight container in the fridge or freezer.

Notes

  • Cottage cheese note: This recipe works best with a high protein cottage cheese that contains between 13 to 14 grams of protein per 1/2 cup (110g) serving. High protein cottage cheese will absorb more liquid and prevent your cheesecake from being too moist. You also want to avoid using low fat cottage cheese which is too watery.  I used  Good Culture brand.* Avoid brands like Knudsen which doesn't contain enough protein and Daisy brand which doesn't use the same thickeners as other cottage cheese brands. You should not need to strain your cottage cheese if using a high protein 4% but if your cottage cheese looks watery, then strain before using.
  • White chocolate chips note: I used Lily's white chocolate chips* sweetened with erythritol and Stevia extract. You can use other keto-friendly white chocolate chips brands but keep in mind that if the brand you are using uses a different sweetener, it may affect the outcome of the cake.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • When measuring the water level for the water bath, make sure the cake is already in the pan before adding the water because the weight of the cake will affect the water level.
  • I find using a small high powered personal blender works best when working with small amounts of cottage cheese, like in this recipe. I used my nutribullet to blend the cottage cheese mixture.
  • If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Serving: 1slice, Calories: 97kcal, Carbohydrates: 7g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Sodium: 103mg, Fiber: 2g, Sugar: 2g, sugar alcohol: 3g, NET CARBS: 2
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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