Description

This is a lighter, fluffier evolution of the viral cottage cheese dessert. By adjusting the ratios to favor more protein-packed curds and slightly less chocolate, this version achieves a mousse-like consistency that is less dense than the original. It’s a simple, gluten-free, and sugar-free treat designed to satisfy cheesecake cravings without the heavy sugar spike.

Ingredients

Scale

3 large eggs (brought to room temperature)
1 ¼ cups (280g) whole milk cottage cheese (4% milkfat, small curd, room temperature)
2/3 cup (100g) sugar-free white chocolate chips (stevia or erythritol sweetened)

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Instructions

Prep the Oven and Pan: Preheat your oven to 350°F (177°C). Use a solid 6-inch aluminum cake pan (avoid springform pans to prevent leaks). Spray the bottom and sides with cooking oil, then place a parchment round at the bottom for easy release.
Melt the Chocolate: Place the white chocolate chips in a heat-safe bowl. Microwave in 20-second intervals, stirring vigorously after each, until smooth. Let it cool for 3-5 minutes so it is liquid but not hot enough to scramble the eggs.
Blend the Base: Add the cottage cheese and eggs to a blender. Blend on high speed for 30-60 seconds until the mixture is completely liquefied and velvety smooth (no graininess should remain).
Combine: Pour the slightly cooled melted chocolate into the blender. Pulse 3-4 times just until the chocolate is fully incorporated into the batter.
Create Water Bath: Pour the batter into your prepared cake pan. Place this pan inside a larger baking dish (like a 9×9 square). Fill the outer dish with hot tap water until it reaches about one inch up the side of the cake pan.
Bake: Bake for 40-45 minutes. The edges should look set and firm, while the center should still wobble slightly like Jell-O.
Cool and Set: Remove from the water bath and let cool on a wire rack. Once cool, cover and refrigerate for at least 4 hours (overnight is best) to allow the texture to firm up from a custard to a sliceable cake.

Notes

Texture Check: Because this version uses slightly more cheese and less chocolate than standard recipes, the texture is lighter—closer to a Japanese cheesecake or thick custard pie than a dense New York cheesecake.
Ingredients Matter: Use full-fat (4%) cottage cheese. Low-fat versions have too much water and will result in a wet cake.
Allergy Alert: This recipe contains Eggs, Milk, and often Soy (lecithin in chips). Ensure your chocolate chips are certified gluten-free if needed.
Dietary Balance Tip: This recipe is exceptional for blood sugar management due to very low net carbs, good fiber, and the absence of real added sugar, making its glucose impact minimal compared to traditional sweets. However, as it concentrates dairy fats in a small portion, those monitoring heart health or saturated fat intake can best enjoy this by savoring a mindful portion or pairing it with high-fiber berries for a balanced approach.

Personal Twist

Warm Spice: A tiny pinch of cinnamon or nutmeg (technically a 4th ingredient, but optional) added to the blender brings a warmth that mimics a custard tart.
Savory Note: Use a high-quality salted butter to grease the pan; the hint of salt on the crustless edge pops against the sweet white chocolate.
Espresso Shot: Serve with a shot of hot espresso poured over the slice (Affogato style) for a sophisticated finish that cuts through the creaminess.

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.