High Protein Cheesecake Cups
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High Protein Cheesecake Cups

This is the bright, lemony cheesecake we make when we want something sweet but still need the protein. One container of Etelka, a handful of things you already have, and about ten minutes of prep.

No cream cheese, no water bath, and no drama.

Prep 10 minutes
Cook 25 minutes
Serves 2

Ingredients

  • 2/3 cup Etelka cottage cream, Original
  • 2 3/4 tbsp sugar
  • 1 large egg
  • 2 1/2 tbsp flour, gluten free works fine
  • 2 tsp fresh lemon juice
  • 1/2 tsp fresh lemon zest
  • 1/2 tsp vanilla paste or extract
  • 1 1/4 tsp melted butter or neutral oil
  • 1 pinch salt

How to make it

  1. Heat your oven to 325°F and grease a small ramekin or mini springform pan, about 4 to 5 inches.
  2. In a bowl, whisk together the cottage cream, egg, sugar, lemon juice, lemon zest, vanilla, butter, and salt until smooth.
  3. Add the flour and mix until just combined.
  4. Pour into your pan and bake about 25 minutes, until just set with a slight jiggle in the center.
  5. Let it cool to room temperature, then chill at least 2 hours before serving.

One tip

This comes out dense and creamy, which is how we like it. If you want a lighter and fluffier texture, separate the egg, whip the white to soft peaks, and fold it in at the end (worth it if you're feeling fancy!). And if you have a scale: 150g cottage cream, 34g sugar, 20g flour is the exact scale.