Orange-Lemon Greek-Inspired Cheesecake

This zesty, high-protein citrus cake is low-carb and gluten-free—a cheesecake made with Greek yogurt and cottage cheese (includes a dairy-free substitute).

The Story Behind the Dish

This past summer, while visiting the Greek island of Syros, I took a wonderful cooking class where we made melopita, a Greek dessert that our teacher described as a crustless cheesecake. The cake was so delicious that I couldn't wait to recreate it when I got home. In the class, we used millet flour and a soft, unsalted cheese. For my version, I decided to switch things up a bit. I swapped the millet flour for almond flour, adding more than the original recipe called for to create a bit of a cakier texture. Also, I included more eggs than the original recipe. Instead of the soft cheese, I used a mix of Greek yogurt and cottage cheese, which brings a lovely tang to the dessert.

I've tested this recipe with both a mixer and a high-speed blender, and the blender really stands out. Blending the zest with the other ingredients releases more citrus oils, making the flavors even brighter. The result is a cake that's soft, moist, and almost spongy, with a vibrant citrus flavor. It’s a perfect balance of tangy, sweet, and citrusy that lands somewhere between a cheesecake and a lemon tart.

Recipe Overview

Prep Time: 10-15 minutes

Cooking Time: 45-75 minutes

Yields: 8 servings

Ingredients

• 1 cup (250 grams) full-fat cottage cheese (drain if watery; for a dairy-free option, substitute both the cottage cheese and Greek yogurt with 500 grams of silken tofu)

• 1 cup (250 grams) full-fat Greek yogurt (drain if watery; or use 2 cups of Greek yogurt and omit the cottage cheese)

• 6 tablespoons (70 grams) Brown Monk Fruit sweetener (or use coconut sugar; adjust sweetness as needed)

• 2 tablespoons coconut flour

• 5 large eggs

• ½ cup (60 grams) almond flour

• 3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)

• Zest of 1 orange (adjust to taste)

• 1 teaspoon ground cardamom

• 1 teaspoon pure vanilla extract

• 2 tablespoons honey (optional, for drizzling after baking)

• Sesame seeds (optional, for sprinkling after baking)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Prepare the Batter: I recommend using a blender. First, blend the wet ingredients (Greek yogurt, cottage cheese, eggs, sugar, orange zest, vanilla extract, and lemon juice) until smooth, then mix in the dry ingredients (cardamom and almond flour) until fully combined. Alternatively, in a large mixing bowl, rub the granulated sugar and orange zest together so the zest releases its oils. Stir in the Greek yogurt and cottage cheese until well combined. Add the cardamom, vanilla extract, and lemon juice. Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the almond flour.

3. Pour into the Pie Pan or Ramekins: Lightly grease a 9-inch pie pan or individual ramekins. Pour the cheesecake mixture into the dish, or divide it evenly among the ramekins.

4. Bake the Cheesecake: Bake for 45–60 minutes if using ramekins, or 55–75 minutes for a pie pan, until the top is golden and a knife inserted into the center comes out clean.

5. Optional - Add Honey and Sesame Seeds:
   After baking, drizzle the honey evenly over the cheesecake and sprinkle with sesame seeds.

6. Optional - Broil for a Caramelized Topping:
   Once the cheesecake is done baking, immediately drizzle the top with honey while it’s still hot. Return the pie pan (or ramekins) to the oven under the broiler on high for 5-7 minutes, watching closely to prevent burning. Finish with a sprinkle of sesame seeds if desired.

7. Serve: Allow the cheesecake to cool slightly, then slice and enjoy. The texture will be light, smooth, and moist.

Nutrition Overview

The following nutritional values are calculated using Cronometer and do not include honey or sesame seeds. 

Calories: 159

Protein: 12 grams

Fiber: 1.4 grams

Net Carbs: 4 grams

Fat: 11 grams

Recipe Insights

I've had fun experimenting with this recipe, trying different techniques and ingredient combinations. For smaller batches, I've found that halving works great with 2 eggs and 1 teaspoon of vanilla extract, while a quarter batch needs just 1 egg and ½ teaspoon of vanilla. I also tested an egg-free version, but it didn't rise much and lost that light, airy texture we're after.

The nutrition here is a nice bonus: each slice has 12 grams of protein from the cottage cheese, Greek yogurt, and eggs, helping to keep you satisfied. The almond flour adds healthy fats and vitamin E, and using monk fruit sweetener means you won't get the same sugar spike as you might from traditional desserts.

---

As always, I hope you enjoy this recipe as much as I do. Cooking can be a simple yet meaningful way to take care of yourself and those around you. If you try this recipe, feel free to share your thoughts or any changes you’ve made. I love hearing how you make these dishes your own.

Take care,

Rebecca