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Cottage Cheese Cheesecake with Granola and Strawberry Topping Recipe

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★★★★★

4.4 from 82 reviews

A light and creamy cottage cheese cheesecake with an optional graham cracker crust, blended to smooth perfection and baked to a delicate matte finish. This easy recipe uses simple ingredients and delivers a deliciously tangy and tender dessert that can be topped with fresh fruit, yogurt, or granola for added flavor and texture.

Ingredients

Scale

For the Graham Crust (optional):

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

For the Cheesecake:

  • 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, granola

Instructions

  1. Prepare the Graham Crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. In a small bowl, combine graham cracker crumbs, sugar, and a pinch of kosher salt, then stir in melted butter until the crumbs are evenly moistened. Press the mixture firmly and evenly onto the bottom of the prepared pan. Bake in the oven for 10-12 minutes until golden and fragrant. Remove from oven and let cool slightly.
  2. Make the Cheesecake Batter: 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 for the cheesecake.
  3. Assemble and Bake: Pour the blended cheesecake mixture into the prepared crust or a greased 6-inch springform pan if skipping the crust. Bake at 350°F (175°C) for 30-35 minutes, until the edges are set, just beginning to brown, and the surface looks matte. The center should remain slightly jiggly but not liquid or sloshy.
  4. Cool and Chill: Allow the cheesecake to cool to room temperature on a wire rack. Then refrigerate it for several hours or overnight to set completely and develop flavor.
  5. Serve with Toppings: Before serving, spread or sprinkle your desired toppings such as yogurt, fresh strawberries, or homemade granola. For a quick strawberry compote, bring frozen strawberries to a boil with a splash of water, a bit of water mixed with cornstarch, and a pinch of sugar until thickened.

Notes

  • This recipe easily doubles for larger pans like 8 or 9 inches; adjust baking times accordingly.
  • If you don’t have a 6-inch springform pan, line the pan with parchment paper with overhang to help lift out the cheesecake.
  • The blending step ensures a smooth and creamy texture without lumps from the cottage cheese.
  • Adapted from an original recipe for a light and healthy cheesecake alternative.

Keywords: cottage cheese cheesecake, healthy cheesecake, light cheesecake, baked cheesecake, cottage cheese dessert, creamy cheesecake, easy cheesecake recipe

Find it online: https://mjrecipe.com/cottage-cheese-cheesecake-with-granola-and-strawberry-topping-recipe/