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Cottage Cheese Lemon Cheesecake (Low Carb & Fresh) - Bright, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups almond flour
  • 3 tablespoons granulated sweetener (erythritol, allulose, or a blend)
  • 1/4 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the filling: 2 cups full-fat cottage cheese
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 3 large eggs, at room temperature
  • 2/3 to 3/4 cup granulated sweetener (adjust to taste)
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 1/3 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon cornstarch or 2 teaspoons arrowroot (optional, for extra stability; adds minimal carbs)
  • Equipment: 9-inch springform pan
  • Food processor or high-speed blender
  • Mixing bowls, spatula, and whisk
  • Oven and cooling rack

Method
 

  1. Prep the pan and oven. Heat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment for easy release.
  2. Make the crust. In a bowl, stir almond flour, sweetener, and salt. Add melted butter and vanilla. Mix until the texture resembles damp sand and holds together when pressed.
  3. Press and pre-bake. Press the crust evenly into the bottom of the pan, compacting it slightly up the edges if you like. Bake for 10 minutes until just set and lightly golden at the edges. Cool for 5 minutes.
  4. Blend the cottage cheese. In a blender or food processor, blend cottage cheese until completely smooth, 30–60 seconds. Scrape the sides to catch any curds. This step is key for a silky filling.
  5. Whisk the filling. In a large bowl, whisk the blended cottage cheese, Greek yogurt, sweetener, lemon zest, lemon juice, vanilla, and salt. If using cornstarch or arrowroot, whisk it in well to avoid lumps.
  6. Add the eggs. Crack in the eggs and whisk gently just until incorporated. Avoid overmixing to reduce air bubbles, which can cause cracks.
  7. Fill the pan. Pour the batter over the slightly cooled crust. Tap the pan on the counter 3–4 times to pop surface bubbles.
  8. Bake low and slow. Bake at 325°F for 40–50 minutes. The edges should be set, and the center should jiggle like soft gelatin when nudged.
  9. Cool gradually. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Move to a cooling rack and cool to room temperature.
  10. Chill for best texture. Cover and refrigerate for at least 4 hours, ideally overnight. The flavor deepens and the texture firms up.
  11. Serve. Run a thin knife around the edge before releasing the springform. Slice with a warm, clean knife for neat wedges. Garnish with lemon zest curls or a few fresh berries if you like.