3-Ingredient High-Protein Cottage Cheese Cheesecake

Ingredients

• 1¼ cups white chocolate chips
• 1⅔ cups Knudsen 4% cottage cheese, room temperature
• 5 large eggs, room temperature

For Serving:

• Fresh berries (strawberries, blueberries, raspberries)
• Optional: fresh mint leaves for garnish

Instructions

1. Preheat and Prep the Pan Preheat your oven to 350°F (175°C). Generously grease a 6-inch round cake pan with cooking spray or butter, making sure to get the bottom and sides really well. Line the bottom with a circle of parchment paper, then grease the parchment too. Thoroughly grease the sides again. This double greasing ensures easy release!
2. Melt the White Chocolate Place the white chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth. This usually takes 1½-2 minutes total. Let the melted chocolate cool for about 5 minutes so it doesn't scramble the eggs when you add it to the blender.
3. Blend the Base - THE MOST IMPORTANT STEP Add the room temperature cottage cheese and eggs to a high-powered blender. Blend on high speed until the mixture is COMPLETELY smooth and silky with absolutely no lumps or graininess visible. This usually takes 1-2 minutes of blending. When you think it's done and looks smooth, blend for another 30 seconds! This extra blending is the secret to zero graininess and that perfect creamy cheesecake texture. The mixture should look like smooth cream with no cottage cheese curds visible at all.
4. Add the Chocolate Pour the cooled melted white chocolate into the blender with the cottage cheese mixture. Blend again on high speed until the chocolate is fully incorporated and the batter is uniform in color with no white streaks. The batter should be smooth, pale, and creamy, about 30-45 seconds of blending.
5. Prepare the Water Bath Pour the batter into your prepared 6-inch cake pan. Place the filled cake pan into a larger baking pan (a 9-inch square pan works perfectly). Carefully pour hot water (not boiling, just very hot tap water) into the outer larger pan until the water level reaches about halfway up the sides of the 6-inch cheesecake pan. Be careful not to splash any water into the cheesecake batter!
6. Bake the Cheesecake Carefully transfer the water bath setup to the preheated oven. Bake for 50-60 minutes until the edges of the cheesecake are set and firm but the center still has a slight jiggle when you gently shake the pan. The jiggly area in the center should be about 1 inch in diameter. The cheesecake will continue cooking as it cools, so don't overbake! The top should look matte and set, not wet or shiny.
7. Cool Completely Remove the cheesecake from the oven and carefully lift the 6-inch pan out of the water bath. Let the cheesecake cool completely at room temperature on a wire rack, about 1-2 hours. The cheesecake will deflate slightly as it cools, which is completely normal and expected! Don't worry, this is part of the process.
8. Chill Once the cheesecake is at room temperature, cover the pan with plastic wrap or foil and refrigerate for at least 3-4 hours, but ideally overnight. The cheesecake needs this time to fully set and develop the best texture and flavor.
9. Unmold and Serve When ready to serve, run a thin knife or offset spatula around the edges of the cheesecake to loosen it from the pan. Place a plate over the top of the pan and flip the whole thing upside down so the cheesecake releases onto the plate. Remove the pan and peel off the parchment paper. Carefully flip the cheesecake right side up onto your serving plate. Slice with a sharp knife, wiping the blade clean between each cut for neat slices. Top each slice with fresh berries and optional mint leaves. Serve chilled and enjoy!