Description
This Cottage Cheese Cheesecake is a light and creamy dessert that uses cottage cheese and Greek yogurt for a healthier twist on traditional cheesecake. Featuring an optional graham cracker crust, this recipe is easy to prepare using a blender and bakes to a smooth, slightly jiggly center with a golden, matte edges. Perfectly complemented by fresh toppings like strawberry compote and granola, it’s a versatile dessert suited for any occasion.
Ingredients
Scale
For the graham crust (optional):
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- Pinch kosher salt
- 3 tbsp unsalted butter, melted
For the cheesecake:
- 1 cup cottage cheese (2% fat recommended, 227g/8oz)
- 1/4 cup Greek yogurt (nonfat, 2% or full-fat, 57g/2oz)
- 1 large egg
- 2.5 tablespoons sugar (32g)
- 1.5 tablespoons flour or cornstarch (12g)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Optional toppings: yogurt, strawberries, granola
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 6-inch springform pan. For a larger batch, double the ingredients and use an 8 or 9-inch pan.
- Make the graham crust: In a small bowl, combine graham cracker crumbs, sugar, and a pinch of kosher salt. Stir in melted butter until mixture is evenly moistened. Press this mixture firmly and evenly onto the bottom of the prepared pan.
- Bake the crust: Bake the crust for 10-12 minutes until golden and fragrant. Remove from oven and set aside to cool slightly.
- Blend cheesecake ingredients: Add cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest into a high-powered blender. Process until the batter is completely smooth and well combined.
- Pour and bake batter: Pour the blended cheesecake mixture over the prepared crust (or directly into a greased 6-inch springform pan if not using crust). Bake for 30-35 minutes until edges are set and turning lightly golden with a matte finish. The center should be slightly jiggly but not liquid.
- Cool and chill: Allow the cheesecake to cool to room temperature. Then refrigerate it for several hours or overnight to fully set and develop flavor.
- Add toppings and serve: Before serving, spread or sprinkle your desired toppings such as homemade granola, fresh strawberries, or yogurt. A quick strawberry compote can be made by boiling frozen strawberries with a splash of water, a cornstarch slurry, and a pinch of sugar.
Notes
- This recipe can easily be doubled to bake in a larger pan.
- If you don’t have a 6-inch springform pan, line the pan with parchment paper for easy cheesecake removal.
- The strawberry compote topping is optional but adds a fresh, fruity balance to the creamy cheesecake.
- Adapted from an original recipe to include healthier dairy options and a simple graham crust.
Keywords: Cottage Cheese Cheesecake, Healthy Cheesecake, Low Fat Dessert, Greek Yogurt Cheesecake, Graham Cracker Crust