A Creamy, Light Delight with a Twist
Cottage cheese may not be the first thing that comes to mind when you think of cheesecake, but it’s about to change your world. Cheesecake has always been a favorite for those who love a rich, decadent dessert. But sometimes, we crave something lighter without losing that irresistible creaminess. Enter Cottage Cheese Cheesecake recipe! This delightful twist on the classic recipe brings a soft, velvety texture and a slight tang, perfect for those who prefer a healthier option. Cottage cheese, when blended to perfection, provides the ideal creamy consistency without the heaviness of traditional cream cheese.
improvise.
Julia Child
Whether you’re looking for a dessert that’s low in calories but high in flavor, or simply wanting to impress with a unique cheesecake recipe, this is it. Best of all, it’s beginner-friendly and simple enough to make at home without fancy tools or hard-to-find ingredients. Ready to discover the wonders of cottage cheese in your cheesecake?
Why You’ll Love This Cottage Cheese Cheesecake Recipe
Why You’ll Love This Recipe
Versatile: Want to add a fruity topping? Or maybe swirl in some chocolate or caramel? This cheesecake base works beautifully with many flavors and toppings, making it incredibly versatile.
Light and Creamy: Cottage cheese gives this cheesecake a fluffy, lighter texture compared to traditional cheesecakes, without sacrificing richness.
Lower in Calories: Thanks to cottage cheese, you can enjoy a slice without feeling guilty. It’s lower in fat and calories, perfect for those watching their diet.
Unique Flavor Twist: The mild tang from the cottage cheese adds a new depth of flavor. This cheesecake is both creamy and slightly tart, balancing sweetness beautifully.
Easy to Make: With just a few ingredients and minimal effort, even beginners can ace this cheesecake. No water baths or complicated techniques—just simple steps for delicious results.
How to Make Cottage Cheese Cheesecake
Ingredients
- 2 cups cottage cheese (preferably full-fat)
- 1 cup Greek yogurt (or sour cream)
- 3 large eggs
- 1/2 cup honey or sugar (you can adjust according to your sweetness preference)
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or flour (for stability)
- 1 tablespoon lemon zest (optional, for a zesty kick)
- 1 pre-made graham cracker crust (or make your own with 1 ½ cups crushed graham crackers, ¼ cup melted butter, and 2 tablespoons sugar)
Detailed Instructions
Preheat the oven to 325°F (160°C). While it’s heating, blend the cottage cheese in a food processor or high-powered blender until smooth and creamy. This step is crucial to getting that silky cheesecake texture.
Add the Greek yogurt, eggs, honey (or sugar), vanilla extract, cornstarch, and lemon zest (if using) to the blender with the cottage cheese. Blend again until everything is thoroughly combined and smooth. Make sure no lumps remain!
Prepare the crust: If using a store-bought graham cracker crust, simply set it aside. If making your own, combine the crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, then bake for 10 minutes to set.
Pour the filling into the prepared crust, smoothing out the top with a spatula. Give the pan a few taps on the counter to remove any air bubbles.
Bake the cheesecake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Don’t worry, it will firm up as it cools.
Cool completely at room temperature before transferring to the refrigerator. Chill for at least 4 hours, but overnight is best for the flavors to develop.
Tips For Perfect Cottage Cheese Cheesecake
Blending is Key: The biggest tip for this cheesecake is blending the cottage cheese until smooth. You want to eliminate any curds to achieve a creamy texture.
Low and Slow Baking: Cheesecakes prefer a lower temperature. Avoid rushing the bake at a high temp, or you’ll risk cracks.
Don’t Overmix: While blending the cottage cheese is essential, overmixing the batter can introduce too much air, leading to cracks on the surface. Blend until smooth, but no more than necessary.
Prevent Cracking: After turning off the oven, leave the cheesecake inside with the door cracked open to cool down gradually. This slow cooling prevents sudden temperature changes, which can cause cracking.
Customize Your Toppings: While this cheesecake is delicious on its own, you can dress it up with fresh berries, a drizzle of honey, or even a fruit compote.
“One cannot think well, love well, sleep well if one has not dined well.”
Virginia Woolf
Recipe FAQ
Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese will give a creamier texture. Low-fat versions may make the cheesecake slightly grainier, but still delicious.
How long does this cheesecake last?
It will stay fresh in the refrigerator for up to 4-5 days if covered properly with plastic wrap or stored in an airtight container.
Can I freeze cottage cheese cheesecake?
Absolutely! After it has cooled and chilled, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
What can I substitute for the graham crust?
You can use a crushed cookie crust (like Oreos) or go crustless for a low-carb version.
Is this cheesecake gluten-free?
To make it gluten-free, simply use gluten-free graham crackers or opt for a crustless cheesecake.
Cottage Cheese Cheesecake
Equipment
- blender or food processor,
- 9-inch springform pan,
- oven
Ingredients
- 2 cups cottage cheese preferably full-fat
- 1 cup Greek yogurt or sour cream
- 3 large eggs
- 1/2 cup honey or sugar you can adjust according to your sweetness preference
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch or flour for stability
- 1 tablespoon lemon zest optional, for a zesty kick
- 1 pre-made graham cracker crust or make your own with 1 ½ cups crushed graham crackers, ¼ cup melted butter, and 2 tablespoons sugar
Instructions
- Preheat the oven to 325°F (160°C). While it’s heating, blend the cottage cheese in a food processor or high-powered blender until smooth and creamy. This step is crucial to getting that silky cheesecake texture.
- Add the Greek yogurt, eggs, honey (or sugar), vanilla extract, cornstarch, and lemon zest (if using) to the blender with the cottage cheese. Blend again until everything is thoroughly combined and smooth. Make sure no lumps remain!
- Prepare the crust: If using a store-bought graham cracker crust, simply set it aside. If making your own, combine the crushed graham crackers, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, then bake for 10 minutes to set.
- Pour the filling into the prepared crust, smoothing out the top with a spatula. Give the pan a few taps on the counter to remove any air bubbles.
- Bake the cheesecake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Don’t worry, it will firm up as it cools.
- Cool completely at room temperature before transferring to the refrigerator. Chill for at least 4 hours, but overnight is best for the flavors to develop.
Notes
Nutrition (per serving size of 1 slice)
Calories: 210 | Carbohydrates: 24g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 230mg | Potassium: 150mg | Fiber: 0g | Sugar: 18g | Vitamin C: 0.5mg | Calcium: 150mg | Iron: 1mgLet me know!
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