Description
Cottage Cheese Cheesecake is a lighter, healthier twist on the classic cheesecake. Using cottage cheese instead of cream cheese, this version has a creamy texture and tangy flavor while being lower in fat and calories. It’s perfect for those looking for a lighter dessert without compromising on taste.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter (melted)
- 2 cups cottage cheese (preferably low-fat)
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the prepared pan to form an even crust. Bake the crust for 8-10 minutes or until slightly golden. Remove from the oven and set aside to cool.
- In a blender or food processor, combine the cottage cheese, sugar, eggs, vanilla extract, sour cream (or Greek yogurt), flour, salt, and lemon zest (if using). Blend until smooth and well combined.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake the cheesecake for 45-50 minutes, or until the edges are set and the center is just slightly jiggly. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let it cool completely on the counter.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving. This allows the flavors to set and enhances the texture.
- Before serving, you can top with fresh fruit, fruit compote, or whipped cream, if desired.
Notes
- For a smoother filling, blend the cottage cheese and other ingredients in a food processor or blender.
- Top with fresh berries, sliced strawberries, or a homemade fruit compote for added flavor.
- For a gluten-free version, substitute the graham crackers with gluten-free options or almond flour.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 17g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 75mg
