Blueberry Cottage Cheese Cheesecake Recipe

Introduction

This Blueberry Cottage Cheese Cheesecake is a creamy, protein-packed dessert that’s both delicious and lighter than traditional versions. The combination of cottage cheese and Greek yogurt gives it a smooth texture, while fresh blueberries add a burst of natural sweetness.

Ingredients

• 2 cups cottage cheese
• 1 cup Greek yogurt
• 3/4 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1 cup fresh blueberries
• 2 tablespoons honey (for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. Step 2: In a blender, combine cottage cheese, Greek yogurt, honey, eggs, vanilla extract, and cornstarch. Blend until the mixture is completely smooth.
3. Step 3: Pour the blended mixture into the prepared pan and smooth the top evenly.
4. Step 4: Bake for 45-50 minutes, or until the cheesecake is set and slightly golden on top.
5. Step 5: Allow the cheesecake to cool completely before gently removing it from the pan.
6. Step 6: In a small bowl, mix the fresh blueberries with 2 tablespoons of honey. Spread this blueberry topping evenly over the cooled cheesecake.
7. Step 7: Chill the cheesecake in the refrigerator for at least 2 hours before serving to let it set fully.

Tips & Variations

• For an extra creamy texture, strain the cottage cheese beforehand to remove excess whey.
• Swap fresh blueberries for raspberries or blackberries for a different fruit topping.
• Add lemon zest to the batter to introduce a subtle citrus note.
• Use a water bath while baking to prevent cracking and ensure even cooking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If you want to keep it longer, freeze it for up to 1 month; thaw in the refrigerator overnight before serving. Reheat is not necessary — this dessert is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, but the texture may be slightly less thick and creamy. Greek yogurt adds firmness and richness.

Do I need a blender for this recipe?

Using a blender ensures a smooth and creamy filling, but you can also use a food processor or an immersion blender if you prefer.

Blueberry Cottage Cheese Cheesecake Recipe

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This Blueberry Cottage Cheese Cheesecake is a creamy, protein-packed dessert that combines the tanginess of cottage cheese and Greek yogurt with the natural sweetness of honey and fresh blueberries. Baked to perfection with a smooth texture and topped with a luscious blueberry honey glaze, it offers a healthier twist on traditional cheesecake without compromising on flavor.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Creamy Base

• 2 cups cottage cheese
• 1 cup Greek yogurt
• 3/4 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch

Topping

• 1 cup fresh blueberries
• 2 tablespoons honey (for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake after baking.
2. Blend Ingredients: In a blender, combine the cottage cheese, Greek yogurt, 3/4 cup honey, eggs, vanilla extract, and cornstarch. Blend the mixture until it becomes smooth and creamy, ensuring no lumps remain for the perfect cheesecake texture.
3. Pour and Smooth: Pour the blended mixture evenly into the prepared springform pan. Use a spatula to smooth the top surface for an even bake and attractive presentation.
4. Bake the Cheesecake: Place the pan in the oven and bake for 45 to 50 minutes, or until the cheesecake is set and the top turns a light golden color. The center should be firm to the touch but still slightly jiggly.
5. Cool Completely: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, carefully remove it from the springform pan to prevent breaking or cracking.
6. Prepare Blueberry Topping: In a small bowl, gently mix the fresh blueberries with 2 tablespoons of honey. This will create a sweet glaze that complements the tangy cheesecake.
7. Add Topping and Chill: Spoon the blueberry and honey mixture over the cooled cheesecake evenly. Place the cheesecake in the refrigerator and chill for at least 2 hours to set the flavors and improve texture before serving.

Notes

• This cheesecake has a naturally creamy texture from the cottage cheese and Greek yogurt, making it a healthier alternative to traditional cream cheese-based cheesecakes.
• For a smoother texture, you can strain the cottage cheese to remove excess whey before blending.
• If fresh blueberries are unavailable, frozen blueberries can be used but ensure they are thawed and drained to avoid excess moisture.
• Honey can be adjusted to taste or replaced with maple syrup for a different flavor profile.
• Ensure not to overbake the cheesecake to avoid cracking; it will firm up as it cools.
• Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Keywords: blueberry cheesecake, cottage cheese dessert, healthy cheesecake, low fat dessert, baked cheesecake, Greek yogurt cheesecake