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Cottage Cheese Cheesecake Recipe

Cottage Cheese Cheesecake Recipe
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★★★★★

4.8 from 27 reviews

A light and creamy cottage cheese cheesecake featuring a graham cracker crust, perfect for a healthier twist on the classic dessert. This recipe blends cottage cheese, Greek yogurt, and a touch of lemon zest for a smooth, tangy flavor, served best chilled and topped with fresh fruit or granola.

Ingredients

Scale

For the Graham Crust

  • 3/4 cup graham cracker crumbs
  • 1 tbsp sugar
  • Pinch kosher salt
  • 3 tbsp unsalted butter, melted

For the Cheesecake Filling

  • 1 cup cottage cheese (2% recommended, 227g/8oz)
  • 1/4 cup Greek yogurt (nonfat, 2%, or full-fat, 57g/2oz)
  • 1 large egg
  • 2.5 tablespoons sugar (32g)
  • 1.5 tablespoons flour or cornstarch (12g)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest

Optional Toppings

  • Greek yogurt
  • Strawberries (fresh or quick compote)
  • Granola

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. Mix graham cracker crumbs, sugar, and kosher salt in a small bowl, then stir in melted butter until the mixture is evenly moistened. Press this mixture evenly into the bottom of the prepared pan.
  2. Bake the crust: Bake the crust in the preheated oven for 10 to 12 minutes, until it is golden brown and fragrant. Remove from the oven and allow it to cool slightly.
  3. Make the filling: In a high-powered blender or food processor, combine the cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until smooth and thoroughly combined.
  4. Assemble the cheesecake: Pour the cottage cheese mixture over the baked crust in the springform pan, smoothing the top gently.
  5. Bake the cheesecake: Place the pan in the oven and bake for 30 to 35 minutes, until the edges are set and just starting to brown, with a matte surface. The center should be slightly jiggly but not runny.
  6. Cool and chill: Let the cheesecake cool to room temperature, then refrigerate it for several hours or overnight to set fully.
  7. Add toppings and serve: Before serving, top with your choice of Greek yogurt, fresh strawberries, a quick strawberry compote, or homemade granola for added texture and flavor.

Notes

  • Use a high-powered blender to achieve a smooth cheesecake filling texture.
  • You can substitute flour with cornstarch for a gluten-free option.
  • Make the strawberry compote by boiling frozen strawberries with a small amount of water, sugar, and a water-cornstarch slurry until thickened.
  • This recipe is easily doubled and baked in an 8 or 9-inch pan if you want larger servings.
  • Letting the cheesecake chill overnight helps it fully set and enhances the flavor.
  • If you skip the crust, simply bake the filling in a greased pan—this will reduce calories and carbs.

Nutrition

Keywords: cottage cheese cheesecake, healthy cheesecake, low fat dessert, Greek yogurt dessert, easy cheesecake recipe, low calorie cheesecake

Find it online: https://delishfamilyrecipe.com/cottage-cheese-cheesecake-recipe/