Description
This Cottage Cheese Cheesecake offers a lighter, healthier twist on the classic dessert, using cottage cheese to create a creamy, rich filling that’s both indulgent and lower in fat.
Ingredients
Units
Scale
- 1 1/2 cups cottage cheese
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar (for the crust)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then set aside to cool.
- In a blender or food processor, blend cottage cheese until smooth. Add cream cheese, sour cream, sugar, vanilla extract, eggs, flour, and salt. Blend until the mixture is completely smooth and creamy.
- Pour the cheesecake filling into the prepared crust and smooth the top.
- Bake for 55–60 minutes, or until the center is just set and a knife inserted into the center comes out clean.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool to room temperature.
- Refrigerate for at least 4 hours, or overnight, before serving. Garnish with fruit or whipped cream if desired.
Notes
- For a richer flavor, use full-fat cottage cheese and cream cheese.
- Top with fresh berries or a fruit compote for added sweetness.
- Ensure the cheesecake is completely cooled before refrigerating to prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 14g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg