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Easy Cottage Cheese Cheesecake Recipe

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★★★★★

4.9 from 144 reviews

This Easy Cottage Cheese Cheesecake is a light and creamy dessert that uses cottage cheese and Greek yogurt for a healthier twist on the classic cheesecake. With a simple graham cracker crust and smooth, velvety filling, it’s perfect for a quick, delicious treat that’s also packed with protein. The subtle lemon zest adds a fresh hint of flavor, making it an irresistible dessert for any occasion.

Ingredients

Scale

For the Crust

  • 3/4 cup graham cracker crumbs (optional for crust)
  • 1 tablespoon sugar (for crust)
  • 1 pinch kosher salt (for crust)
  • 3 tablespoons unsalted butter, melted (for crust)

For the Cheesecake Filling

  • 1 cup cottage cheese (any fat content)
  • 1/4 cup Greek yogurt (nonfat, 2%, or full-fat)
  • 1 large egg
  • 2.5 tablespoons sugar
  • 1.5 tablespoons flour (or cornstarch)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan to ensure the cheesecake doesn’t stick.
  2. Make the crust mix: In a small bowl, combine graham cracker crumbs, sugar, and kosher salt. Stir in melted butter until the crumbs are evenly moistened and hold together when pressed.
  3. Form the crust: Press the crumb mixture evenly along the bottom of the prepared pan to form the crust layer.
  4. Bake the crust: Bake the crust in the oven for 10 to 12 minutes, or until it turns golden brown and becomes fragrant. Remove and let it cool slightly.
  5. Blend the filling: In a high-powered blender, combine cottage cheese, Greek yogurt, egg, sugar, flour (or cornstarch), vanilla extract, and lemon zest if using. Blend until the mixture is completely smooth and creamy.
  6. Pour the filling: Pour the blended cottage cheese mixture over the baked crust or directly into a greased 6-inch springform pan if skipping the crust.
  7. Bake the cheesecake: Bake at 350°F for 30 to 35 minutes, or until the edges are set and beginning to brown with a matte finish. The center should be slightly jiggly but mostly set.
  8. Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate it for several hours or overnight to fully set and develop flavor.
  9. Add toppings and serve: Before serving, add your preferred toppings such as fresh fruit, honey, or nut butter to enhance the cheesecake’s flavor.

Notes

  • For a smoother texture, be sure to fully blend the cottage cheese with the other ingredients.
  • The crust is optional; you can bake the cheesecake without a crust for a crustless version.
  • If you don’t have a high-powered blender, blend the cottage cheese in batches or use a food processor.
  • Allow cheesecake to cool completely before refrigerating to prevent condensation, which can affect texture.
  • Substitute lemon zest with orange zest for a citrus variation.
  • Leftovers should be refrigerated and consumed within 3-4 days.

Keywords: cottage cheese cheesecake, healthy cheesecake, easy cheesecake recipe, low fat dessert, Greek yogurt cheesecake, quick cheesecake

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