Description
A rich, creamy Chocolate Cottage Cheese Cake that’s light, high in protein, and irresistibly delicious perfect for any occasion.
Ingredients
3/4 cup (125g) Lily’s milk chocolate chips
1 cup (226g) 4% cottage cheese
3 large eggs
1–2 scoops chocolate protein powder (optional)
1 tsp vanilla extract (optional)
1–2 tbsp cocoa powder (optional)
Pinch of salt
Instructions
1. Preheat the oven to 325°F (163°C). Grease or line a 6-7 inch springform pan.
2. Melt chocolate chips in the microwave, stirring until smooth. Let cool slightly.
3. Blend cottage cheese until completely smooth and creamy.
4. Add eggs one at a time to the blended cottage cheese, blending after each.
5. Mix in optional vanilla, cocoa powder, and chocolate protein powder.
6. Slowly blend in melted chocolate until the batter is smooth and silky.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35–45 minutes, until the center is just set with a slight jiggle.
9. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
10. Serve chilled with whipped cream, berries, or a chocolate glaze.
Notes
Blending the cottage cheese is essential for a creamy texture.
Avoid overbaking—look for a slight jiggle in the center.
Store in fridge for up to 5 days or freeze slices for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 105mg
Keywords: Chocolate Cottage Cheese Cake, cottage cheese cake, protein cheesecake