Description
A creamy and light cottage cheese cheesecake with a optional graham cracker crust. This recipe uses simple ingredients like cottage cheese, Greek yogurt, and eggs to create a smooth, protein-rich dessert. Perfect for a healthier twist on traditional cheesecake, it’s baked to perfection with a slightly jiggly center and a golden crust, and can be topped with yogurt, fresh strawberries, and granola for a delightful treat.
Ingredients
Scale
For the Graham Crust (optional):
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter, melted
For the Cheesecake:
- 1 cup cottage cheese (2% fat recommended) (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: yogurt, strawberries, granola
Instructions
- Prepare the Graham Crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. If desired, double the recipe and use a larger pan like an 8 or 9-inch cake pan for a larger cheesecake.
- Mix Crust Ingredients: 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 and crumbly.
- Bake the Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until the crust is golden and fragrant. Remove from oven and allow to cool slightly.
- Blend Cheesecake Filling: Combine cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest in a high-powered blender. Blend until smooth and fully combined.
- Assemble and Bake: Pour the blended cheesecake mixture over the cooled graham crust (or directly into a greased 6-inch springform pan if skipping the crust). Bake for 30-35 minutes until the edges are set and just starting to brown with a matte surface, and the center is slightly jiggly but not liquid.
- Cool and Refrigerate: Let the cheesecake cool to room temperature on a wire rack. Then refrigerate for several hours or overnight to firm up and develop flavor.
- Add Toppings and Serve: Before serving, top the cheesecake with your choice of yogurt, fresh strawberries, and granola. For a quick strawberry compote, simmer frozen strawberries with a splash of water, sugar, and a cornstarch-water slurry until thickened.
Notes
- This recipe can easily be doubled to bake in a larger pan, such as an 8 or 9-inch cake pan.
- If you don’t have a 6-inch springform pan, line a regular pan with a parchment paper sling to help unmold the cheesecake easily.
- The filling can be made with any fat percentage of cottage cheese and Greek yogurt, depending on your preference.
- Use cornstarch or flour as a thickening agent based on availability or dietary needs.
- Chilling the cheesecake overnight gives the best texture and flavor.
- The strawberry compote is optional but adds a lovely fresh topping to balance the creamy cheesecake.
- Adapted from a trusted cottage cheese cheesecake recipe source.
Keywords: cottage cheese cheesecake, healthy cheesecake, low fat dessert, baked cheesecake, cottage cheese dessert