Classic Cottage Cheese and Greek Yogurt Cheesecake

1.Preheat your oven to 160°C (320°F). Lightly grease a 20cm (8-inch) springform pan with butter or non-stick spray.

2.In a blender or food processor, combine the cottage cheese and Greek yogurt. Blend until the mixture is completely smooth and creamy, with no lumps.

3.Add the eggs one at a time into the blender, blending briefly after each addition to incorporate well.

4.Add the vanilla protein powder, granulated sugar, vanilla extract, lemon juice, cornstarch, and a pinch of salt to the mixture. Blend again until all ingredients are fully combined and the batter is smooth.

5.Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.

6.Place the pan in the preheated oven and bake for 45-50 minutes. The cheesecake should be set around the edges but still slightly wobbly in the center.

7.Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, which helps prevent cracking.

8.After cooling in the oven, remove the cheesecake and let it come to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

9.Before serving, run a knife around the edges of the pan to loosen the cheesecake, then remove the springform ring.

10.Serve chilled, optionally topped with fresh berries or a light drizzle of honey for added sweetness.