Description
A light and creamy Cottage Cheese Cheesecake combining the mild tang of cottage cheese, the zest of lemon, and a crispy graham cracker crust for a healthier twist on traditional cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs or any plain cookie crumbs of choice
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted
Filling
- 3 cups cottage cheese, room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
Instructions
- Prepare the crust: In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup sugar, and 5 tablespoons melted unsalted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Form the crust: Press the crumb mixture evenly into the bottom of a greased or parchment-lined 9-inch springform pan to form a firm base. Set aside.
- Prepare the filling: In a food processor or blender, combine 3 cups room temperature cottage cheese, 1 cup sugar, 1 tablespoon lemon zest, 1/2 cup Greek yogurt, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Blend until the mixture is smooth and creamy without lumps.
- Add eggs: Add 4 large eggs, one at a time, blending briefly after each addition to incorporate them well into the creamy mixture.
- Pour filling: Pour the prepared filling evenly over the crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake: Preheat oven to 325°F (163°C). Place the springform pan in the oven and bake for 55-65 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool down: Remove the cheesecake from the oven and allow it to cool in the pan at room temperature for about 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Serve: Remove the cheesecake from the pan, slice, and serve chilled. Optionally garnish with fresh fruit or a light dusting of powdered sugar.
Notes
- Using room temperature ingredients helps create a smooth cheesecake without cracks.
- You can substitute Greek yogurt with sour cream for a slightly richer taste.
- For a gluten-free crust, use gluten-free cookie crumbs.
- Adjust sugar quantities based on your preferred level of sweetness.
- Ensure not to overbake to keep the cheesecake creamy and prevent cracking.
Keywords: cottage cheese cheesecake, healthy cheesecake, low-fat cheesecake, baked cheesecake, lemon zest cheesecake, Greek yogurt cheesecake