Cottage Cheese Cheesecake Recipe
This light and creamy cottage cheese cheesecake is a healthier twist on the classic dessert. Perfectly balanced in flavor and texture, it’s easy to make and ideal for any occasion.
Equipment
- 1 Springform pan
- 1 Mixing bowl
- 1 Food processor or blender
Ingredients
- 1 1/2 cup graham cracker crumbs
- 3 tbsp melted butter
- 2 tbsp sugar
- 2 cup cottage cheese, blended until smooth
- 1 cup plain Greek yogurt
- 1/2 cup sugar
- 3 large eggs
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1 lemon optional
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C).Combine graham cracker crumbs, melted butter, and sugar in a bowl.Press the mixture evenly into the bottom of a 9-inch springform pan.Bake for 8-10 minutes, then let it cool.
- Blend the Cottage Cheese: In a food processor or blender, blend the cottage cheese until smooth.
- Make the Filling: In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, sugar, eggs, cornstarch, vanilla extract, and lemon zest. Mix until smooth.
- Assemble the Cheesecake: Pour the filling over the cooled crust and spread evenly.Tap the pan gently to release air bubbles.
- Bake the Cheesecake: Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar.
- Chill the Cheesecake: Refrigerate for at least 4 hours or overnight for the best results.
- Serve: Remove from the springform pan, slice, and garnish with fresh fruit, whipped cream, or honey.
Notes
- Blend the cottage cheese thoroughly for a smooth texture.
- For a gluten-free version, use gluten-free graham crackers for the crust.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze slices for up to 3 months.