Preheat your oven to 350°F (175°C) and prepare a 6-inch springform pan by greasing it or lining it with parchment paper.

In a blender, combine cottage cheese, Greek yogurt, eggs, sugar, cornstarch, vanilla, lemon juice, and salt. Blend until smooth.

Pour the cheesecake batter into the prepared springform pan and tap the pan on the counter to eliminate air bubbles.

Bake for 35-40 minutes until edges are set and center has a slight jiggle. The top should be golden.

Let the cheesecake cool at room temperature for 30 minutes, then cover and chill in the refrigerator for at least 4 hours.

Remove the springform pan sides, slice the cheesecake, and serve plain or topped with fresh berries or honey.