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Creamy Cottage Cheese and Greek Yogurt Cheesecake with Graham Cracker Crust Recipe

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4 from 8 reviews

This creamy and smooth cottage cheese cheesecake combines the rich flavors of full-fat cottage cheese, Greek yogurt, and cream cheese with a sweet and buttery graham cracker crust. Baked in a steam bath to prevent cracking, this delightful dessert offers a perfect balance of tangy and sweet, ideal for a special occasion or a comforting treat.

  • Total Time: 1 hour 30 minutes plus 4 hours chilling
  • Yield: 10 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs (12 sheets)
  • 2 Tablespoons maple syrup
  • ¼ cup salted butter (melted)

Filling

  • 2 cups full fat cottage cheese (1 16 oz container, at room temperature)
  • 1 cup full fat Greek yogurt (at room temperature)
  • 8 oz cream cheese (at room temperature)
  • 3 large eggs (at room temperature)
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 Tablespoons all-purpose flour
  • 2 teaspoons lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Prepare Graham Cracker Crumbs: Place the graham crackers in a food processor and pulse on high until they become fine crumbs. Alternatively, crush them inside a large zip-lock bag using a rolling pin.
  3. Mix Crust Ingredients: In a large bowl, combine the graham cracker crumbs, maple syrup, and melted butter. Stir well until the mixture is evenly combined and crumbly.
  4. Form and Bake Crust: Press the crust mixture evenly into the bottom of a 9-inch springform pan. Bake for 15 minutes to set the crust, then remove and let it cool while you prepare the filling.
  5. Make the Filling: In a food processor bowl, add the cottage cheese, Greek yogurt, cream cheese, eggs, maple syrup, vanilla, flour, and lemon juice. Blend until the mixture is completely smooth and uniform in texture.
  6. Assemble Cheesecake: Pour the smooth filling over the cooled crust in the springform pan, spreading it out evenly.
  7. Create Steam Bath: Place the springform pan on the middle rack of your oven. On the bottom rack, place a baking sheet and carefully pour boiling water into it until about 1 inch deep. This steam bath helps prevent cracking on the cheesecake surface.
  8. Bake the Cheesecake: Bake for 50 to 60 minutes. The edges should be slightly golden, but the center will still jiggle lightly. Check around 45-50 minutes to avoid overcooking, as oven performance varies.
  9. Cool and Chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving to achieve proper set and flavor development.

Notes

  • Use room temperature dairy and eggs to ensure a smooth batter and even baking.
  • The steam bath is crucial to prevent cracking and maintain a creamy texture.
  • Check the cheesecake doneness carefully; slight jiggle in the center indicates perfect texture.
  • Let the cheesecake chill fully in the fridge for best slicing and flavor.
  • You can substitute maple syrup with honey if preferred.
  • If you don’t have a springform pan, a deep 9-inch cake pan can be used but may be harder to unmold.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-cottage-cheese-and-greek-yogurt-cheesecake-with-graham-cracker-crust-recipe/