I know what you’re thinking—cottage cheese in a cheesecake? But hear me out. This is a game-changer. Imagine a creamy, velvety cheesecake, but with a twist that makes it lighter and healthier while still delivering all the rich, indulgent flavor you love. The cottage cheese here adds a smooth, airy texture without sacrificing that indulgent, melt-in-your-mouth feel. Trust me, this is the cheesecake you didn’t know you needed, and once you try it, you’ll wonder why you never made it before. It’s the perfect balance of creamy, sweet, and slightly tangy goodness!
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So whether you’re treating yourself after a busy day or preparing for a dinner party, this cheesecake is going to be your new go-to.
Why You’ll Love Cottage Cheese Cheesecake
Versatile: You can easily make this your own with different toppings or flavors. Add fresh berries, chocolate drizzle, or a dusting of cinnamon—whatever makes you smile.
Budget-Friendly: Cottage cheese is the hero here, and it’s much easier on the wallet than traditional cream cheese. Plus, it’s something you probably already have in your fridge!
Quick and Easy: No complicated techniques here! You’re going to be amazed at how simple this is to put together, especially when that first bite is so satisfying.
Healthier Twist: With cottage cheese, you get a little extra protein and fewer calories, so you can indulge without the guilt.
Crowd-Pleasing: Light, creamy, and slightly tangy—this cheesecake will have your friends and family coming back for seconds.
Ingredients in Cottage Cheese Cheesecake
Here’s what you’ll need to create this creamy masterpiece:
Cottage Cheese: The star ingredient. It adds creaminess but with a lighter, fluffier texture compared to regular cream cheese.
Graham Cracker Crumbs: For that classic cheesecake crust. It’s buttery and a little bit sweet—perfection.
Sugar: Sweetness to balance out the tanginess of the cottage cheese.
Eggs: These give the cheesecake structure while keeping it moist and tender.
Vanilla Extract: A splash of vanilla adds warmth and richness.
Lemon Juice: Just a little zest to brighten the flavor and bring out the cheesecake’s tangy notes.
Butter: To bring together the crust and give it that satisfying crunch.
Salt: A pinch of salt helps balance the sweetness and enhances the flavors.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this creamy, dreamy cheesecake:
Preheat Your Oven: Start by preheating your oven to 325°F. This gives you the perfect temperature for baking the cheesecake to just the right texture.
Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted butter and a pinch of sugar. Press this mixture firmly into the bottom of a springform pan to form the crust. It should be evenly spread for that satisfying crunch in every bite.
Blend the Filling: In a food processor or blender, blend the cottage cheese until smooth and creamy. Add sugar, eggs, vanilla extract, lemon juice, and a pinch of salt. Blend again until the mixture is silky and well-combined.
Assemble the Cheesecake: Pour the creamy filling over the prepared crust in your springform pan. Smooth the top with a spatula to make it even.
Bake to Perfection: Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set and the center is just slightly jiggly. It will continue to firm up as it cools.
Cool and Chill: Remove from the oven and allow the cheesecake to cool completely. Then refrigerate for at least 4 hours, preferably overnight. This step helps it set and develop that smooth, creamy texture.
Serve and Enjoy: Once chilled, remove from the springform pan and transfer to a serving plate. Add your favorite toppings—maybe a few fresh berries, a drizzle of honey, or even some whipped cream. The choice is yours!
Nutrition Facts
Servings: 8
Calories per serving: 220
Preparation Time
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 5 hours 5 minutes (includes chilling time)
How to Serve Cottage Cheese Cheesecake
This cheesecake is as versatile as it is delicious! Here are a few ways to serve it:
Fresh Fruit: Top with fresh berries like strawberries, blueberries, or raspberries for a pop of color and tartness.
Chocolate Drizzle: A drizzle of melted chocolate adds richness and an extra layer of flavor. You can use dark, milk, or white chocolate—whichever you prefer!
Caramel Sauce: Pour over a little caramel sauce for a sweet, indulgent touch. It’s a simple addition that takes it to the next level.
Whipped Cream: Light, airy whipped cream is the perfect finishing touch to balance out the tangy sweetness of the cheesecake.
Nuts: A handful of chopped nuts, like almonds or pecans, brings a nice crunch and toasty flavor that complements the creamy filling.
Additional Tips
Prep Ahead: You can make the cheesecake a day or two in advance. It actually gets better as it sits, so prep it ahead and let it chill in the fridge!
Spice It Up: Add a dash of cinnamon or nutmeg to the crust or filling for a cozy, warm flavor twist.
Dietary Adjustments: For a dairy-free version, substitute the cottage cheese with a plant-based alternative and adjust the other ingredients as needed.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. It’s the perfect treat to have on hand whenever a craving strikes!
Double the Batch: Hosting a party? Double the ingredients to make a larger cheesecake, or bake a few mini cheesecakes to share!
FAQ Section
Q1: Can I use regular cream cheese instead of cottage cheese?
A1: You can, but the texture and flavor will be different. Cottage cheese creates a lighter, fluffier texture that traditional cream cheese doesn’t. Try it for something new!
Q2: Can I make this cheesecake without a springform pan?
A2: Yes! You can use any round cake pan, though a springform pan helps with easy removal. Just line the bottom of the pan with parchment paper.
Q3: Can I make this cheesecake ahead of time?
A3: Absolutely! In fact, it’s best when made ahead so it has time to chill and set properly. Just refrigerate overnight for optimal results.
Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze slices for up to 1 month!
Q5: Can I freeze this cheesecake?
A5: Yes! After it’s chilled, wrap it tightly in plastic wrap and foil, and freeze for up to a month. Thaw it in the fridge before serving.
Q6: What’s the best way to reheat this cheesecake?
A6: For the best texture, serve it chilled straight from the fridge. If you want to reheat, do so gently in a low oven to avoid changing its creamy texture.
Q7: Can I add chocolate to the filling?
A7: Absolutely! Melted chocolate mixed into the filling will give it a rich, decadent flavor. Just make sure it’s fully cooled before mixing it in.
Q8: How can I make the crust gluten-free?
A8: Simply swap the graham crackers for gluten-free crumbs or even ground almonds for a nutty, crunchy base.
Q9: Can I add a topping of fruit preserves or jam?
A9: Yes! A layer of fruit preserves or a sweet jam on top makes for a lovely, colorful topping.
Q10: Can I double the recipe for a larger cheesecake?
A10: You sure can! Just adjust the cooking time slightly and make sure to use a larger pan. Keep an eye on the cheesecake as it bakes to ensure it’s cooked through.
And there you have it—a lighter, fluffier cheesecake that’ll satisfy your cravings without feeling too heavy. Whether you’re looking for a sweet treat to enjoy on your own or a dessert that’ll impress at your next gathering, this Cottage Cheese Cheesecake is a winner. Go ahead, give it a try—you’re going to love it!
Print
Cottage Cheese Cheesecake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (including cooling and chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cottage Cheese Cheesecake is a lighter take on a classic dessert, with creamy cottage cheese and cream cheese blended to perfection. Paired with a graham cracker crust and topped with optional fresh fruit, this cheesecake is both indulgent and satisfying.
Ingredients
- For the crust:
- 6 sheets graham crackers, 3.5 oz total*
- 2 tablespoons monk fruit sweetener, or use granulated sugar
- 3 tablespoons cold whipped butter
- For the cheesecake:
- 8 ounces cream cheese, I like Philadelphia
- 2 1/3 cups 2% cottage cheese
- 1 teaspoon lemon zest, not packed
- 2 large eggs
- 1/3 cup monk fruit, or sugar
- 2 teaspoons all-purpose flour
- 1 tablespoon vanilla extract
- optional fruit, for topping
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray.
- To make the crust, crush the graham crackers into fine crumbs using a food processor or by placing them in a plastic bag and using a rolling pin. Combine the crushed graham crackers with the sweetener and cold butter, then press the mixture into the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from the oven and let cool.
- For the cheesecake filling, beat the cream cheese and cottage cheese together in a large bowl until smooth and creamy. Add the lemon zest, eggs, monk fruit, all-purpose flour, and vanilla extract. Continue mixing until everything is well combined and smooth.
- Pour the cheesecake batter into the cooled crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center of the cheesecake is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- After cooling, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight for the best texture.
- Before serving, top with fresh fruit of your choice, if desired, and slice into pieces. Enjoy!
Notes
- For a lower-calorie version, you can substitute the cream cheese with a light cream cheese alternative.
- Be sure to let the cheesecake cool completely before refrigerating to avoid condensation forming on the surface.
- Any fresh fruit, such as strawberries, blueberries, or raspberries, pairs wonderfully with this cheesecake as a topping.
- For a gluten-free version, use gluten-free graham crackers or a nut-based crust.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 5g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg