Description
A light and creamy cottage cheese cheesecake featuring a graham cracker crust and a smooth filling made with cottage cheese, Greek yogurt, and a hint of lemon zest. This healthier twist on classic cheesecake is baked to perfection and topped with optional fresh strawberries, yogurt, and granola for added texture and flavor.
Ingredients
Crust
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- Pinch kosher salt
- 3 tbsp unsalted butter, melted
Cheesecake Filling
- 1 cup cottage cheese (2% or any kind) (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 crust: Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. If using a larger pan, you can double the recipe accordingly.
- Mix crust ingredients: In a small bowl, combine graham cracker crumbs, sugar, and kosher salt. Stir in melted butter until the mixture is evenly moistened.
- Bake crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 10-12 minutes or until golden and fragrant. Remove from oven and set aside.
- Prepare cheesecake filling: Place cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest in a high-powered blender. Blend until very smooth and fully combined, ensuring no lumps remain.
- Assemble and bake cheesecake: Pour the smooth cottage cheese mixture into the prepared crust or directly into a greased 6-inch springform pan if skipping the crust. Bake for 30-35 minutes until the edges are set and beginning to brown with a matte surface. The center should still be slightly jiggly but not liquid.
- Cool and refrigerate: Allow cheesecake to cool to room temperature, then refrigerate for several hours or preferably overnight to fully set and enhance flavors.
- Prepare topping (optional): For a quick strawberry compote, gently boil a few frozen strawberries with a splash of water and a bit of water + cornstarch slurry plus a pinch of sugar in a small saucepan until thickened.
- Serve: Before serving, spread or sprinkle yogurt, strawberry compote, and granola on top as desired for added flavor and texture.
Notes
- Using a high-powered blender ensures a smooth, creamy filling without lumps from the cottage cheese.
- If you don't have a 6-inch pan, an 8 or 9-inch pan can be used by doubling the ingredients.
- Ensure not to overbake; the center should remain slightly jiggly for perfect texture.
- Refrigeration is important for the cheesecake to fully set and develop its flavors.
- Optional toppings enhance the flavor but are not necessary for a delicious cheesecake.
