Cottage Cheese Cheesecake
A lighter and healthier twist on traditional cheesecake using cottage cheese for a smooth and creamy texture. This dessert is perfect for those who want a delicious treat with added protein and reduced fat.
Equipment
- Springform Pan
- Blender
- Mixing Bowl
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar for crust
- ⅓ cup melted butter
Filling
- 2 cups full-fat cottage cheese
- 1 cup Greek yogurt or sour cream
- ¾ cup granulated sugar
- 3 eggs large
- 2 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp cornstarch or all-purpose flour
Instructions
- Preheat the oven to 350°F. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into a springform pan and bake for 10 minutes. Remove and let cool.
- Place the full-fat cottage cheese in a blender and blend until smooth. Transfer the smooth mixture to a large mixing bowl.
- Add the Greek yogurt, granulated sugar, eggs, vanilla extract, lemon zest, lemon juice, and cornstarch to the bowl. Stir gently until the batter is smooth and uniform.
- Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 45 to 50 minutes until the center is set. Turn off the oven and let the cheesecake cool gradually.
- Chill the cheesecake in the refrigerator for at least 4 hours before serving to ensure a perfect texture.
Notes
You can customize the recipe by using different toppings or adding a fruit compote on top. Enjoy this healthier version of cheesecake that is both satisfying and delicious!