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Cottage Cheese Cheesecake Recipe

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3.9 from 11 reviews

This Cottage Cheese Cheesecake is a lighter, high-protein alternative to traditional cheesecake, featuring a graham cracker crust and a smooth, creamy filling made with cottage cheese, Greek yogurt, and a hint of lemon zest. Perfectly baked to a slight jiggle center, this dessert is topped optionally with yogurt, strawberries, and granola for extra texture and flavor.

  • Total Time: 4 hours 50 minutes (including chilling)
  • Yield: 4 servings

Ingredients

For the Crust

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

For the 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

  • Yogurt
  • Strawberries (fresh or compote)
  • Granola

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. If you prefer a larger cheesecake, double the recipe and use an 8 or 9-inch cake pan. In a small bowl, mix the graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in the melted butter until the mixture is evenly moistened. Press the crumbs firmly and evenly into the bottom of the prepared pan.
  2. Bake the Crust: Bake the crust in the preheated oven for 10 to 12 minutes until it turns golden brown and fragrant. Remove from the oven and set aside.
  3. Make the Cheesecake Filling: In a high-powered blender, combine the cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until the mixture is completely smooth and well combined, ensuring a creamy texture.
  4. Assemble the Cheesecake: Pour the smooth cottage cheese mixture over the pre-baked crust in the prepared pan. If you choose to skip the crust, simply grease the pan and pour in the filling.
  5. Bake the Cheesecake: Bake for 30 to 35 minutes or until the edges are set, beginning to brown with a matte surface, while the center remains slightly jiggly but not liquid. This ensures a creamy but firm cheesecake texture.
  6. Cool and Chill: Allow the cheesecake to cool to room temperature on a wire rack. Then refrigerate it for several hours or overnight to fully set and develop flavor.
  7. Add Toppings and Serve: Before serving, spread or sprinkle your favorite toppings such as yogurt, homemade granola, or a quick strawberry compote made by boiling frozen strawberries with a splash of water, a cornstarch slurry, and a pinch of sugar until thickened.

Notes

  • You can use either flour or cornstarch as a thickening agent in the cheesecake filling.
  • The crust is optional; the cheesecake can be made crustless by greasing the pan well.
  • For a quick strawberry compote topping, thaw frozen strawberries and cook with a little water and cornstarch slurry until thickened.
  • Make sure not to overbake the cheesecake; the center should remain slightly jiggly to avoid dryness.
  • Use a high-powered blender to achieve the creamiest texture from the cottage cheese.
  • Refrigeration overnight improves the cheesecake’s texture and flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/cottage-cheese-cheesecake-recipe-2/