Blueberry Cottage Cheese Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
