Description
Bright, tangy, and irresistibly creamy, this Zesty Lemon Cheesecake is a refreshing twist on the classic dessert. Made with cottage cheese, Greek yogurt, and naturally sweetened with honey, this cheesecake is light, protein-rich, and bursting with fresh lemon flavor. Whether you’re craving a healthier dessert or looking for a refreshing summer treat, this cheesecake delivers rich indulgence without the guilt!
Ingredients
Scale
- 2 cups cottage cheese
- 1 cup Greek yogurt
- 3/4 cup honey
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest, plus extra for garnish
- 1/4 cup cornstarch
Instructions
- Preheat the oven to 325°F (163°C) and grease a baking dish or line it with parchment paper.
- In a blender or food processor, blend together cottage cheese, Greek yogurt, honey, eggs, lemon juice, lemon zest, and cornstarch until smooth and creamy.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 40-45 minutes, or until the center is set and slightly firm to the touch.
- Remove from the oven and let the cheesecake cool at room temperature, then refrigerate for at least 3 hours (preferably overnight) to enhance the flavors and texture.
- Before serving, garnish with extra lemon zest for a bright citrusy finish. Slice and enjoy!
Notes
- For extra tanginess, add an additional tablespoon of lemon juice.
- Swap honey for maple syrup for a different natural sweetener.
- Use arrowroot powder instead of cornstarch for a gluten-free thickening option.
- This cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.
- Best served chilled for a firmer, creamier texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American