Fudgy High-Protein Lemon Poppyseed Cheesecake
A bright, creamy high-protein lemon poppyseed cheesecake made with cottage cheese, Greek yogurt, and almond flour.
Servings 6
Equipment
- blender
- 6-inch Round Baking Dish
- Parchment Paper
Ingredients
- 1 cup cottage cheese
- 1 cup Greek yogurt
- 2 large eggs
- Juice and zest of 1 Meyer lemon or regular lemon
- ½ cup maple syrup or honey
- ½ cup almond flour
- 1 teaspoon vanilla extract
Toppings
- 2 teaspoons poppyseeds
- 1 teaspoon chia seeds
Instructions
- Preheat the oven to 325°F (165°C).
- Add all ingredients except the poppyseeds and chia seeds to a blender and blend until completely smooth.
- Pour the batter into a parchment-lined 6-inch round baking dish.
- Stir the poppyseeds and chia seeds gently into the batter.
- Bake for 40 to 45 minutes, until the edges feel set and the center still jiggles slightly.
- Cool completely, then refrigerate for at least 8 hours, preferably overnight, before slicing.
- Finish with a little fresh lemon zest just before serving.
Notes
- Meyer lemon gives a softer, slightly sweeter citrus flavor, but regular lemon works perfectly.
- Do not overbake! or you’ll lose the fudgy texture.
- This cheesecake slices cleanly once fully chilled and stores well in the fridge for up to 4 days.