Preheat your oven to 350°F (175°C).

In your blender, combine the cottage cheese, Greek yogurt, honey, cornstarch, vanilla extract, eggs, salt, and lemon juice. Blend on medium speed until smooth and creamy.

Lightly grease your springform pan with cooking spray or butter. Optionally, line the bottom with parchment paper.

Carefully pour the blended batter into the prepared pan and smooth the top with a spatula.

Place the pan in the preheated oven and bake for 45-50 minutes until the edges are golden and the center is slightly wobbly.

Once baked, turn off the oven and crack the door open for 10 minutes to cool gradually.

After 10 minutes, remove the cheesecake and let it cool at room temperature for 1 hour.

Transfer to the refrigerator and chill for at least 2 hours, preferably overnight.

When ready to serve, run a knife around the edges before releasing the springform. Slice and enjoy chilled.