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
Units
Scale
- 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