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!

Cottage Cheese Cheesecake

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Author: sara
Total Time: 5-6 hours (or overnight)
Yield: 8 servings
Diet: Vegetarian

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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)

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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