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Cottage Cheese Cheesecake Recipe

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★★★★★

4.5 from 97 reviews

This Cottage Cheese Cheesecake is a lighter twist on the classic dessert, using creamy cottage cheese for a smooth texture and tangy flavor. The graham cracker crumb crust pairs perfectly with the rich, lemon-zested filling, offering a delightful balance of sweetness and freshness. Ideal for those seeking a protein-packed, lower-fat cheesecake alternative that doesn’t compromise on taste.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs or any plain cookie crumbs of choice
  • 1/4 cup sugar
  • 5 tablespoons unsalted butter, melted

Filling

  • 3 cups cottage cheese, room temperature
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1/2 cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature

Instructions

  1. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs and 1/4 cup sugar. Pour in the melted unsalted butter and stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to set while preparing the filling.
  2. Make the filling: In a food processor or blender, combine the cottage cheese, 1 cup sugar, lemon zest, Greek yogurt, vanilla extract, and salt. Blend until the mixture is completely smooth and creamy, ensuring no lumps remain. This step is crucial for achieving a silky cheesecake texture.
  3. Add eggs and mix: With the processor running, add the eggs one at a time, allowing each to fully incorporate before adding the next. This ensures even mixing and prevents overworking the batter, which can cause cracks during baking.
  4. Assemble and bake: Pour the smooth cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 50-60 minutes or until the edges are set and the center slightly jiggles when gently shaken. Avoid overbaking to keep the cheesecake creamy.
  5. Cool and chill: Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow it to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set and develop flavors before serving.

Notes

  • Using room temperature ingredients, particularly the eggs and cottage cheese, helps to create a smooth filling without lumps.
  • You can substitute Greek yogurt with sour cream for a slightly different tangy note.
  • To make the crust gluten-free, use gluten-free cookie crumbs.
  • For added flavor, consider topping the cheesecake with fresh berries or a fruit compote.
  • Ensure not to overbake to avoid cracks; the cheesecake should have a slight wobble in the center when done.

Keywords: cottage cheese cheesecake, light cheesecake, easy cheesecake recipe, creamy cheesecake, lemon zest cheesecake, healthy cheesecake

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