Description
This Cottage Cheese Cheesecake combines creamy cottage cheese with a graham cracker crust to create a lighter, tangy dessert perfect for any occasion. The filling is smooth and rich, enhanced with lemon zest and Greek yogurt for extra moisture and flavor. Easy to prepare with simple ingredients, it’s a delightful twist on traditional cheesecake.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs or any plain cookie crumbs of choice
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted
Filling
- 3 cups cottage cheese, room temperature
- 1 cup sugar
- 1 tablespoon lemon zest
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined and crumbly. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
- Make the filling: In a food processor or blender, combine the cottage cheese, sugar, lemon zest, Greek yogurt, vanilla extract, and salt. Blend until smooth and creamy, ensuring there are no lumps.
- Add eggs: One at a time, add the eggs to the blended mixture, pulsing after each addition just until combined. Do not overmix to prevent too much air incorporation.
- Fill the crust: Pour the prepared filling over the crust in the springform pan, smoothing the top with a spatula.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set before serving.
- Serve: Carefully remove the springform pan sides. Slice the cheesecake with a warm blade for clean cuts and serve chilled. Optionally, garnish with fresh fruit or a dusting of powdered sugar.
Notes
- For a less sweet crust and filling, reduce the sugar by up to half, especially if using sweeter cookie crumbs.
- Room temperature ingredients help achieve a smooth, uniform filling texture and prevent cracking.
- Using a food processor yields a creamier filling from the cottage cheese compared to mixing by hand.
- Ensure not to overbake to keep the cheesecake creamy; it will firm up as it chills.
- This cheesecake can be stored covered in the refrigerator for up to 4 days.
Keywords: cottage cheese cheesecake, light cheesecake, graham cracker crust, creamy dessert, easy cheesecake recipe