If you love cheesecake but are looking for a healthier twist, this Cottage Cheese Cheesecake is just what you need. Made with cottage cheese instead of traditional cream cheese, this cheesecake is light,
fluffy, and lower in fat and calories while still being rich and creamy. Perfect for dessert or even a sweet snack, this cheesecake combines a tangy flavor with a smooth texture that will surprise and delight you.
Traditional cheesecakes are often high in fat and calories due to the use of cream cheese and heavy cream. However, using cottage cheese creates a lighter version that doesn’t compromise on taste or texture.
Cottage cheese is packed with protein and lower in fat, making this cheesecake an excellent option for those looking for a healthier dessert. The natural creaminess of cottage cheese lends itself beautifully to baking, resulting in a cheesecake that’s both airy and satisfying
– 2 cups cottage cheese: Provides a light, creamy texture and is high in protein. – 3/4 cup Greek yogurt: Adds creaminess and a slight tang, complementing the cottage cheese. – 3/4 cup sugar: Sweetens the cheesecake; you can substitute with honey, maple syrup, or a low-calorie sweetener if desired.
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes or until golden brown. Remove from the oven and let cool while you prepare the filling.
Blend the Cottage Cheese: In a blender or food processor, blend the cottage cheese until it becomes smooth and creamy. This step is crucial to ensure a silky texture in the cheesecake, as it breaks down any curds in the cottage cheese.
Mix the Filling: In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, sugar, eggs, cornstarch, lemon juice, vanilla extract, and salt. Whisk until the mixture is smooth and well combined. You can also use an electric mixer for a smoother consistency.
Pour the Filling: Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface.
Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks
Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight to fully set and develop flavors.
Serve: Once chilled, run a knife around the edges to loosen the cheesecake from the pan, then release the springform. Slice and serve as is, or with fresh berries, a drizzle of honey, or a dollop of whipped cream.