Cottage Cheese Cheesecake
For anyone who enjoys a cottage cheese dessert or is simply looking for a lighter cheese dessert option, this one is worth adding to your rotation.
Equipment
- Blender or Food Processor
- Mixing Bowls
- Springform pan (8 or 9-inch)
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking tray (for water bath, optional)
- Oven
Ingredients
For the crust (optional but recommended):
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
For the filling:
- 2 cups cottage cheese
- 8 oz cream cheese softened
- ½ cup Greek yogurt
- ½ to ¾ cup sugar adjust to taste
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Optional topping:
- Fresh berries
- Honey or berry sauce
- Whipped cream
Instructions
Step 1: Prepare the crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand.
- Press the mixture firmly into the bottom of a springform pan. Use the back of a spoon or a glass to pack it tightly.
- Bake for 8–10 minutes, then set aside to cool slightly.
- Pro tip: Press the crust really well—this helps it hold together when slicing later.
Step 2: Blend the cottage cheese base
- Add cottage cheese to a blender or food processor.
- Blend until completely smooth and no curds remain.
- Scrape down the sides as needed to make sure everything is fully creamy.
- Pro tip: Don’t rush this step—blending until silky is what gives the cheesecake its smooth, restaurant-style texture.
Step 3: Make the cheesecake filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the blended cottage cheese, Greek yogurt, vanilla extract, and lemon juice. Mix until well combined.
- Add eggs one at a time, mixing gently after each addition.
- Sprinkle in cornstarch and mix just until incorporated.
- Pro tip: Mix on low speed once eggs are added—overmixing can introduce air and cause cracks later.
Step 4: Assemble and bake
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Tap the pan lightly on the counter to remove air bubbles.
- Place the pan in a larger baking tray and add hot water halfway up the sides (water bath method).
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
- Pro tip: The center should still have a gentle wobble—it will firm up as it cools.
Step 5: Cool and chill
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30–60 minutes.
- Remove and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight.
- Pro tip: Chilling is non-negotiable—this is what gives the cheesecake its perfect sliceable texture.
Step 6: Slice and serve
- Run a knife around the edges before releasing the springform pan.
- Slice with a clean, sharp knife (wipe between cuts for neat slices).
- Add your favorite toppings like berries, honey, or whipped cream.
Notes
Nutritional Value (Per Serving Approx.)
- Calories: 260–320 kcal
- Protein: 10–13g
- Carbohydrates: 20–26g
- Fat: 14–18g
- Saturated Fat: 7–9g
- Sugar: 14–18g
- Fiber: 0–1g
- Calcium: High source of calcium
- Sodium: 280–380mg