Description
Enjoy the ultimate guide to making a cottage cheese cheesecake that’s creamy, healthy, and packed with protein. Perfect for guilt-free indulgence !
Ingredients
Scale
For the graham crust (optional):
- 3/4 cup graham cracker crumbs
- 1 tablespoon sugar
- Pinch of kosher salt
- 3 tablespoons unsalted butter, melted
For the cheesecake:
- 1 cup cottage cheese (2% or any preferred fat content)
- 1/4 cup Greek yogurt (nonfat, 2%, or full-fat)
- 1 large egg
- 2.5 tablespoons sugar
- 1.5 tablespoons flour or cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 6-inch springform pan. If doubling the recipe, use an 8 or 9-inch cake pan.
- For the graham crust (optional):
- In a small bowl, combine graham cracker crumbs, sugar, and salt.
- Stir in melted butter until evenly moistened.
- Press the mixture evenly into the bottom of the prepared pan and bake for 10-12 minutes until golden and fragrant.
- For the cheesecake:
- In a high-powered blender, combine cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest. Blend until smooth.
- Pour the mixture over the prepared crust (or directly into the greased pan if not using a crust).
- Bake for 30-35 minutes until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly but not sloshy.
- Let cool to room temperature before refrigerating for several hours or overnight.
- Before serving, top with desired toppings such as yogurt, strawberries, or granola.
- Prep Time: 10 min
- Cook Time: 30 min