Royal Cottage Cheese Cake with Blueberries

This royal cottage cheese cake is a lighter, protein-packed take on cheesecake: a buttery whole-grain crumb base, a silky cottage cheese filling and a generous scattering of juicy blueberries on top. With 70 g of protein in the whole cake, it is a dessert you can feel good about — and it slices beautifully for afternoon tea or a celebration. If you love blueberry bakes, our Blueberry Cottage Cheese Tart is another favourite, and our Microwave Mug Cheesecake is ready in minutes when the craving strikes. Cottage cheese is a surprisingly rich source of protein — the U.S. Department of Agriculture lists it among the leanest dairy options.

Ingredients

• 220 g cottage cheese (1%)
• 50 g cottage cheese (5%)
• 70 g whole-grain flour
• 10 g coconut flour (or any other)
• 2 eggs, separated
• Blueberries
• Sweetener, vanilla, and salt to taste

Instructions

1. Mix the yolks with the flour, sweetener, and vanilla, rubbing into crumbs.
2. Blend the whites with both cottage cheeses, sweetener, salt, and vanilla until smooth.
3. Press half the crumb mixture into a parchment-lined pan.
4. Pour over the cheese mixture and scatter the blueberries on top.
5. Sprinkle with the remaining crumbs.
6. Bake at 180°C (350°F) for 40-45 minutes.

Tips

• Blend the filling until completely smooth — any lumps will show in the finished cake.
• Let the cake cool fully in the pan before slicing, so the crumb topping sets. Allrecipes has helpful guidance on cooling cheesecakes without cracks.
• Swap the blueberries for raspberries or cherries when they are in season.

Nutrition

Whole cake: 690 kcal | Protein 70.4 g | Fat 19 g | Carbs 59 g