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Cottage Cheese Cheesecake

Cottage Cheese Cheesecake - recipe card
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A light and creamy cheesecake made with cottage cheese, offering a protein-rich twist on the classic dessert. The texture is smooth and velvety with a subtle tang, set on a buttery graham cracker crust.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 full sheets)
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • 2 cups full-fat cottage cheese (4% milkfat), at room temperature
  • 2 tbsp all-purpose flour
  • 1/2 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest (from about 1/2 lemon)
  • 2 tbsp fresh lemon juice
  • 1/2 cup full-fat Greek yogurt

Instructions

  1. Preheat your oven to 325°F (163°C). Wrap the outside of a 7-inch springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
  2. In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly moistened and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared springform pan, using the flat bottom of a glass or measuring cup to compact it. Place the pan in the freezer while you prepare the filling.
  4. In a food processor, combine the cottage cheese and flour. Process for 2–3 minutes until completely smooth, scraping down the sides halfway through to ensure no lumps remain. The mixture should feel silky to the touch.
  5. Add the remaining 1/2 cup sugar, eggs, vanilla extract, lemon zest, and lemon juice to the food processor. Pulse and then process for 1 minute until the mixture is uniform and slightly thickened. Scrape the sides and process for an additional 30 seconds.
  6. Add the Greek yogurt and process briefly, just until fully incorporated. Do not over-process after adding the yogurt, as it can break the custard.
  7. Remove the springform pan from the freezer and pour the filling over the crust. Tap the pan gently on the counter 5–6 times to release any air bubbles that have risen to the surface.
  8. Place the foil-wrapped springform pan inside a larger roasting pan. Place the whole setup on the middle rack of the oven, then carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan.
  9. Bake at 325°F (163°C) for 45–50 minutes, until the edges are set but the center still wobbles slightly when gently shaken. For accuracy, the internal temperature should read 150°F (66°C) in the center.
  10. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking from sudden temperature changes.
  11. Remove the cheesecake from the water bath, then run a thin knife around the edges to loosen it from the pan (but keep the springform ring on). Let it cool to room temperature on a wire rack, about 30 minutes.
  12. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight. The cheesecake needs this time to fully set and develop its flavor—it will be too soft to slice if cut too early.
  13. To serve, carefully unclamp and remove the springform ring. Dip a clean chef’s knife in hot water, wipe it dry, then slice the cheesecake for clean cuts. Serve chilled.

Notes

Storage: Refrigerate any leftovers in an airtight container for up to 5 days. Freezing: Wrap the whole cheesecake (in the pan or after removing the ring) tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat: This cheesecake is best served chilled—do not reheat. If you want a warm element, serve with a hot berry compote.

Nutrition

Keywords: cottage cheese cheesecake, high protein cheesecake, no cream cheese cheesecake, healthy cheesecake, baked cheesecake, cottage cheese dessert, American dessert, high protein dessert

Find it online: https://thehighproteinrecipes.com/cottage-cheese-cheesecake-recipe/