Description
This Cottage Cheese Cheesecake is a healthier, lighter twist on the classic dessert. Made with cottage cheese and Greek yogurt, it offers a creamy, protein-packed filling without the heaviness of traditional cream cheese. Perfect for those looking for a delicious yet guilt-free indulgence, this cheesecake can be customized with your favorite toppings for extra flavor.
Ingredients
For the Crust:
- Graham crackers (or graham wafer crumbs)
- Butter (melted)
- Sugar (granulated or cane sugar)
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
- Prepare the Crust: Preheat the oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper. Blend graham crackers into fine crumbs, then combine with melted butter and sugar. Press into the bottom of the pan and bake for 10 minutes. Let it cool.
- Prepare the Filling: In a high-speed blender, blend cottage cheese, Greek yogurt, eggs, sugar, vanilla extract, and cornstarch until smooth. Pour the mixture over the cooled crust.
- Create a Water Bath: Place the pan on a baking sheet and pour hot water into the sheet to surround the pan. Bake for 50-60 minutes until the center is set but slightly wobbly.
- Cool and Chill: Turn off the oven and let the cheesecake cool for 1 hour with the oven door slightly ajar. Then, refrigerate for at least 4 hours or overnight.
- Serve: Slice and serve chilled. Top with fresh fruit or a drizzle of honey for extra flavor.
Notes
- Storage: Store leftovers in the refrigerator for up to 5 days. It can also be frozen for up to 1 month.
- Toppings: Fresh berries, fruit compote, or honey drizzle can be added for a more flavorful finish.
- Crust Variations: For a gluten-free version, swap graham crackers with ground nuts.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
