Description
This cottage cheese cheesecake recipe offers a lighter, protein-packed twist on a classic dessert. It delivers all the rich, decadent flavor you crave from a traditional cheesecake but with a nourishing boost from cottage cheese. It's renowned for its incredible creaminess, ease of preparation, and versatility, making it a go-to family favorite that can be customized to suit various preferences. This make-ahead dessert brings joy to your table without the guilt.
Ingredients
1.5 cups graham cracker crumbs
0.25 cup granulated sugar
0.5 cup unsalted butter, melted
32 ounces full-fat cottage cheese
0.75 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pa
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared springform pa
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool completely while you prepare the filling
- Place cottage cheese in a food processor or high-speed blender. Process until completely smooth and creamy, scraping down the sides as needed. This step is crucial for an incredibly smooth cottage cheese cheesecake
- Transfer the smoothed cottage cheese to a large mixing bowl. Add sugar, eggs, vanilla extract, lemon juice, and lemon zest (if using). Beat on low speed with an electric mixer until just combined. Do not overmix; overmixing introduces too much air, which can cause cracks in your cottage cheese cheesecake
- Pour the cottage cheese mixture evenly over the cooled crust in the springform pa
- For the smoothest, crack-free cottage cheese cheesecake, wrap the bottom of your springform pan tightly with heavy-duty aluminum foil. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (optional but recommended water bath)
- Bake for 50-60 minutes, or until the edges are set, but the center still jiggles slightly when you gently shake the pa
- Turn off the oven, crack the door open, and leave the cottage cheese cheesecake in the oven for 1 hour to cool gradually. This prevents cracking
- Remove from the oven and water bath (if used). Cool completely on a wire rack at room temperature
- Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, for the best texture and flavor. Your delicious cottage cheese cheesecake is almost ready!
Notes
Crust Alternatives: Use digestive biscuits, vanilla wafers, or a nut-based crust (like almond flour mixed with butter). For a gluten-free cottage cheese cheesecake, use gluten-free graham crackers.
Sweetener Swaps: Replace granulated sugar with maple syrup, honey, or a sugar substitute like erythritol or stevia to create a sugar-free cottage cheese cheesecake.
Cottage Cheese Options: While full-fat cottage cheese provides the richest texture, you can use low-fat or even non-fat cottage cheese for a lighter version. Ricotta cheese also works beautifully for a slightly denser cheesecake.
Flavor Boosters: Stir in chocolate chips, a swirl of fruit puree (raspberry or cherry), a dash of almond extract, or a pinch of cinnamon into the filling. Add cocoa powder to the filling for a chocolate cottage cheese cheesecake.
Toppings: Drizzle with caramel, chocolate ganache, or top with fresh fruit, homemade whipped cream, lemon curd, or chocolate shavings before serving.
Smooth Cottage Cheese is Key: Do not skip the food processor step! Blending the cottage cheese until absolutely smooth eliminates any curds, giving your cheesecake a luxurious, velvety texture.
Room Temperature Ingredients: Ensure your eggs and cottage cheese are at room temperature. This helps them incorporate more smoothly into the batter, preventing overmixing and promoting an even bake.
Do Not Overmix: Mix the filling just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up too much during baking and then crack as it cools.
The Water Bath Difference: A water bath (bain-marie) creates a moist, even baking environment. This gentle heat helps the cheesecake bake evenly, preventing cracks and ensuring a super creamy texture. Wrap your springform pan thoroughly to prevent water from seeping in.
Slow Cooling Prevents Cracks: After baking, leaving the cheesecake in the cooling oven with the door ajar allows it to cool down slowly. This gradual temperature change minimizes drastic shrinking and cracking.
Chill Thoroughly: Chilling for at least 4 hours, or ideally overnight, is non-negotiable. This allows the cheesecake to fully set, firm up, and develop its best flavor and texture.
Refrigeration: Store leftover cottage cheese cheesecake in an airtight container in the refrigerator for up to 5-7 days.
Freezing: For best results, freeze individual slices or the whole cheesecake (after it is fully chilled) on a baking sheet until firm. Then, wrap each slice or the whole cheesecake tightly in plastic wrap, then in foil. It keeps well in the freezer for up to 1-2 months. Thaw in the refrigerator overnight; do not reheat.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 167 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 90 mg
Keywords: cottage cheese cheesecake, healthy cheesecake, protein cheesecake, creamy cheesecake, dessert, make-ahead dessert, easy cheesecake, family favorite