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