Preheat your oven to 325°F (163°C) and lightly grease a 6-inch round cake pan. Consider lining the bottom with parchment paper.

In your blender, combine cottage cheese and Greek yogurt, blending until completely smooth for about 1–2 minutes.

In a mixing bowl, whisk together eggs, maple syrup (or honey), vanilla extract, and a pinch of salt for 1–2 minutes until well combined.

Gradually sift in cornstarch and baking powder into the egg mixture, stirring gently to combine until no dry ingredients remain.

Pour the blended cheese mixture into the egg mixture and gently fold until fully combined, ensuring a smooth batter.

Pour the batter into the prepared cake pan, smoothing the top, and bake for 35-40 minutes until slightly jiggly in the center.

Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 10 minutes.

Transfer the pan to a wire rack to cool to room temperature, then refrigerate for at least 3 hours before serving.