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Cottage Cheese Cheesecake Recipe

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★★★★★

4.6 from 137 reviews

This Cottage Cheese Cheesecake offers a lighter, protein-rich alternative to traditional cheesecake by using creamy cottage cheese and Greek yogurt. The luscious filling paired with a crisp graham cracker crust creates a delightful, slightly tangy dessert that’s perfect for any occasion. Serve it chilled with fresh strawberries and granola for added texture and flavor.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 1 cup cottage cheese (2% or any kind), 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. In a small bowl, combine the graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened. Press this crumb mixture firmly and evenly into the bottom of the pan.
  2. Bake the Crust: Place the pan in the oven and bake the crust for 10-12 minutes until it turns golden and fragrant. Remove from the oven and allow it to cool slightly while preparing the filling.
  3. Prepare the Cheesecake Filling: In a high-powered blender, add the cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend on high until the mixture is very smooth and fully combined, ensuring no lumps remain.
  4. Assemble and Bake: Pour the smooth cottage cheese mixture over the baked graham cracker crust in the springform pan. Place it back in the oven and bake for 30-35 minutes. The cheesecake edges should be set with a matte finish and slight browning, while the center should remain slightly jiggly but not liquid.
  5. Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate it for several hours or overnight to allow it to set completely and develop flavors.
  6. Add Toppings and Serve: Before serving, spread or sprinkle your desired toppings such as Greek yogurt, freshly made strawberry compote (made by boiling frozen strawberries with a little water, sugar, and a cornstarch slurry), and granola for crunch and added sweetness.

Notes

  • You can double the recipe to bake in an 8 or 9-inch pan if a larger cake is preferred.
  • The crust is optional but adds a lovely crunch and traditional cheesecake texture.
  • The cheesecake should not be overbaked; the center will continue to set as it cools.
  • Using a high-powered blender ensures a smooth, creamy filling without lumps.
  • The lemon zest adds a subtle citrus brightness enhancing the flavor profile.
  • Leftovers keep well in the refrigerator for up to 3-4 days.

Keywords: Cottage Cheese Cheesecake, Low Fat Cheesecake, Healthy Cheesecake, Greek Yogurt Dessert, Easy Cheesecake Recipe

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