Low Carb Keto Cottage Cheese Burnt Basque Cheesecake

If you’ve been craving a healthy cheesecake recipe that fits a low-carb diet, adds 16 grams of protein, uses simple ingredients, and still delivers that creamy texture we all expect from a classic cheesecake, this Keto Burnt Basque Cottage Cheese Cheesecake is about to steal the show. 

Best Keto Cottage cheese Cheesecake

I made the best keto cheesecake a high protein cheesecake for my 54th birthday this year, and I’m telling you—it’s everything I love in a dessert:

✔️ Low carb

✔️ High protein

✔️ Refined sugar free

✔️ Midlife Macros™ friendly

✔️ Only 10 minutes of prep and no water bath needed!

A traditional Basque cheesecake is known for its dramatic dark, golden brown top, creamy center, and rustic edges.

This one checks all those boxes—except it uses full fat cottage cheese, Greek yogurt, cream cheese, and vanilla whey protein to boost protein without needing a ton of heavy cream or carbs. 

If you loved my other cottage cheese recipes, this one belongs at the top of your list! Though it’s not a no bake cheesecake, it is well worth the baking time to bake and chill as you will not be disappointed!

Just 5.6g net carbs for a delicious large slice! All nutritional information is located at the bottom of this page on the printable recipe card.

What Is Burnt Basque Cheesecake?

This originally comes from Northern Spain, where cheesecakes are intentionally baked at a high temperature until the outside caramelizes and the center stays soft.

What makes this version special?

• It’s a true keto burnt basque cheesecake
• Uses a blend of cottage cheese, cream cheese, and Greek yogurt
• Has fewer carbs than any traditional cheesecake
• Higher g protein than many protein desserts
• No crust, no cracking, no water bath—just bake and enjoy

Why Cottage Cheese in Cheesecake?

Cottage cheese has been trending all over TikTok — make everything from ice cream to “protein cheesecakes,” but this version is far more authentic, creamy, and nutritionally balanced. Using 2 cup of cottage cheese (well… a whole pound!) creates:

• A naturally high protein cheesecake
• A lighter, fluffier texture
• Lower overall grams of carbs
• A more nutrient dense whole foods dessert with extra protein than a typical basque burnt cheesecake
• A perfectly creamy filling without needing sour cream

And with a strong blend in a food processor, you won’t see any lumps—just silky, dreamy cottage cheesecake perfection.

What Makes This the Best Keto Cottage Cheese Cheesecake?

My whole family loved this recipe which combines everything I value as a certified Nutritional Therapy Practitioner, a Midlife Macros™ creator, a sugar detox coach, and a lover of a delicious dessert & easy recipe that also supports a balance blood sugar:

• No graham cracker crumbs
• No refined sugar (I used natural sweeteners like monkfruit sweetener, vanilla stevia, and Allulose)
• No starches or fillers
• No crust required (that’s the Basque style!)
• Naturally gluten free 
• Perfect for a keto diet lifestyle or low-carb diet

And because it’s naturally portioned into 8 servings, each slice brings just 6 net carbs, 16 grams of protein, and keeps fat moderate—ideal for a Midlife Macros™ maintenance day or a higher-protein day.

You’ll also need:

• Parchment paper
• A 6-inch springform pan
• A blender or food processor

No crust, no water bath, no fuss—just blend and bake.

How to Make Cottage Cheese Burnt Basque Cheesecake

1. Prep the Pan

Line your springform pan with parchment paper, letting it ride up the sides to prevent sticking.

Grease lightly for best results.

2. Blend Until Silky Smooth

Add all ingredients into a food processor and blend on medium speed until the batter is smooth and pourable.

No lumps! This creates a true creamy cheesecake filling.

3. Pour & Bake

Pour into your prepared pan and tap to release air bubbles.

Bake at 425°F for 40–45 minutes until the top is deeply golden brown, even bordering on burnt—that’s what you want!

The center of the cheesecake should still jiggle.

4. Cool Down Slowly

Cool on the counter at room temperature for 1 hour.

Then chill in an airtight container (or covered in plastic wrap) for at least 6 hours or overnight.

This step ensures that creamy, dense, custardy texture you want.

Tips for the Best Results

• Full fat cottage cheese blends creamier than low fat.
• Let your cream cheese come to room temperature so the batter blends evenly.
• For an optional crust, use a almond flour shortbread or my coconut flour crust recipe.
• Add a touch of lemon zest for brightness.
• Serve with fresh berries for a pop of color.
• If using flavored vanilla protein powder, reduce sweetener slightly.

Storage Tips

Store in an airtight container for up to 5 days.

You can also freeze slices wrapped tightly in plastic wrap for up to 2 months.

Serving Ideas

• Top with fresh fruit or fresh berries
• Add a simple protein frosting made from Greek yogurt + vanilla protein
• Serve alongside an espresso for that authentic European feel
• Make it part of a healthy cottage cheese cheesecake platter
• Add dark chocolate chips on top before baking for a fun variation

Why This Low Carb Cheesecake Recipe Fits Midlife Macros™

Women in perimenopause and menopause need:

✔️ More protein

✔️ Controlled fat—not too high, not too low

✔️ Stable blood sugar

✔️ Real, nutrient-dense whole foods

This cheesecake delivers all of that in one slice while still feeling indulgent enough for a birthday celebration.

As a certified nutritional therapy practitioner, these are the kinds of recipes I LOVE creating because they support hormones, energy, and satiety without the sugar crashes.

Low Carb Keto Basque Cheesecake