Why You’ll Love This Recipe
This Cottage Cheese Cheesecake is a unique twist on the classic, offering a lighter, protein-packed dessert. It’s made without cream cheese, giving it a lighter, creamier texture with all the rich flavor of a traditional cheesecake. Perfect for those seeking a healthier dessert option without sacrificing taste!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham wafers (or graham cracker crumbs)
- Butter (melted)
- Sugar (cane sugar or granulated)
- Cottage cheese (2% or 4% for creaminess)
- Greek yogurt (plain, 2% or higher fat)
- Eggs
- Pure vanilla extract
- Cornstarch (or arrowroot powder)
Directions
- Preheat the oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- For the crust, blend graham crackers until fine and combine with melted butter and sugar. Press into the pan and bake for 10 minutes. Let it cool.
- For the filling, blend cottage cheese, Greek yogurt, eggs, sugar, vanilla, and cornstarch in a high-speed blender.
- Pour the filling over the crust and place the pan on a baking sheet. Create a water bath by pouring hot water into the baking sheet around the pan.
- Bake for 50-60 minutes, then cool for an hour with the oven door slightly open. Let it chill in the fridge for at least 4 hours before serving.
Servings and Timing
- Servings: 8
- Preparation Time: 15 minutes
- Baking Time: 50-60 minutes
- Cooling and Chilling: 5-6 hours (ideally overnight)
Variations
- Different crust: Replace graham crackers with nuts for a nut-based crust.
- Omit the crust: Make it crustless by directly pouring the filling into the pan.
- Store-bought crust: Save time with a pre-made graham cracker pie crust.
Storage/Reheating
Store leftover cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to a month. To reheat, allow it to come to room temperature or place it in the fridge overnight for a chilled, refreshing treat.
FAQs
1. Can I use a different type of cheese for the filling?
While cottage cheese is key to this recipe’s texture, you can try ricotta for a slightly different flavor.
2. Can I use a low-fat version of Greek yogurt?
Yes, but using full-fat Greek yogurt will provide a creamier texture.
3. How do I prevent cracks on the cheesecake?
The water bath method and cooling the cheesecake slowly in the oven helps prevent cracks.
4. Can I make this cheesecake without a springform pan?
Yes, you can use any round cake pan, but a springform pan makes it easier to remove the cheesecake.
5. How long does this cheesecake need to chill?
It’s best to chill it for at least 4 hours, but overnight gives the best results.
6. Can I substitute the sugar with a sugar alternative?
Yes, erythritol or stevia can be used for a lower-sugar option.
7. Do I need to use eggs?
Eggs help with the structure and texture of the cheesecake, but you could try a flax egg or chia egg as a substitute.
8. Can I make this in advance?
Yes, it’s perfect for making a day ahead as it needs time to chill.
9. Can I add fruit to the top of the cheesecake?
Yes, fresh berries or a fruit compote would be a wonderful addition.
10. Can I make individual servings?
Yes, you can divide the batter into mini springform pans or muffin tins for individual portions.
Conclusion
This Cottage Cheese Cheesecake is a delicious and lighter alternative to traditional cheesecakes. It’s easy to make, packed with protein, and incredibly versatile, making it perfect for anyone looking for a healthier dessert option without compromising on flavor. Whether you’re serving it at a gathering or enjoying it as a treat for yourself, this cheesecake is sure to impress!
Print
Cottage Cheese Cheesecake
- Total Time: 5-6 hours (or overnight)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cottage Cheese Cheesecake is a healthier twist on the classic, offering a lighter, protein-packed dessert without sacrificing flavor! Made without cream cheese, this cheesecake has a creamy texture and rich taste, making it a perfect guilt-free indulgence for any occasion.
Ingredients
For the Crust:
- Graham wafers (or graham cracker crumbs)
- Butter (melted)
- Sugar (cane sugar or granulated)
For the Filling:
- Cottage cheese (2% or 4% for creaminess)
- Greek yogurt (plain, 2% or higher fat)
- Eggs
- Pure vanilla extract
- Cornstarch (or arrowroot powder)
Instructions
1. Prepare the Crust
- Preheat the oven to 350°F and prepare a 9-inch springform pan with parchment paper.
- In a blender or food processor, blend graham crackers until fine.
- Combine with melted butter and sugar and press into the pan.
- Bake for 10 minutes and let it cool.
2. Prepare the Filling
- In a high-speed blender, blend cottage cheese, Greek yogurt, eggs, sugar, vanilla extract, and cornstarch until smooth and well combined.
- Pour the filling over the cooled crust and place the pan on a baking sheet.
3. Create a Water Bath
- To prevent cracks, pour hot water into the baking sheet around the pan, creating a water bath.
- Bake for 50-60 minutes, or until the center is set but slightly wobbly.
4. Cool and Chill
- Once baked, turn off the oven and cool the cheesecake for an hour with the oven door slightly ajar.
- Refrigerate for at least 4 hours, but ideally overnight to set.
Notes
- Nut-Based Crust: Replace graham crackers with ground nuts for a gluten-free, nutty twist.
- Crustless Cheesecake: Skip the crust entirely for a lighter version.
- Store-Bought Crust: Save time by using a pre-made graham cracker pie crust.
- Topping Ideas: Add fresh fruit, fruit compote, or a drizzle of honey to the top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~280 kcal per serving