Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is a delightful twist on the classic cheesecake, offering a light, airy texture with a creamy richness. Made with high-protein cottage cheese, this dessert is both indulgent and nutritious. Topped with fresh raspberries, it provides a perfect balance of sweetness and tartness. Whether you’re looking for a healthy cheesecake recipe or a traditional cheesecake with a lighter touch, this recipe is a must-try!

Why You’ll Love This Recipe

• Healthier than traditional cheesecake – Lower in fat and higher in protein.
• Perfectly balanced flavors – The mild tang of cottage cheese pairs beautifully with sweet and tart toppings.
• Great texture – Soft, fluffy, and creamy, yet structured.
• Easy to make – A simple recipe using common ingredients.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cheesecake

• Cottage cheese
• Eggs
• Sugar or honey
• Vanilla extract
• Lemon zest
• Cornstarch or flour
• Baking powder

For the Topping (Optional)

• Fresh raspberries
• Powdered sugar
• Honey or fruit syrup

Directions

1. Preheat oven to 325°F (160°C). Grease a small cake pan or use muffin tins for mini cheesecakes.
2. Blend the cottage cheese: Process in a blender until smooth to remove any graininess.
3. Mix ingredients: In a bowl, combine blended cottage cheese, eggs, sugar, vanilla extract, and lemon zest.
4. Add dry ingredients: Stir in cornstarch (or flour) and baking powder until fully incorporated.
5. Bake: Pour the mixture into the pan and bake for 30–35 minutes until the top is golden and slightly firm.
6. Cool completely before removing from the pan.
7. Garnish and serve: Top with raspberries and a dusting of powdered sugar.

Servings and Timing

• Servings: 6–8 slices
• Prep time: 15 minutes
• Baking time: 35 minutes
• Total time: 50 minutes

Variations

• Gluten-Free: Use cornstarch instead of flour.
• Sugar-Free: Sweeten with honey or a sugar substitute.
• Chocolate Twist: Add cocoa powder for a chocolate-flavored version.
• Crust Option: Use a crushed oat or almond base for extra texture.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 2 months.
• Reheating: Enjoy cold or let it sit at room temperature before serving.

FAQs

1. Can I use low-fat cottage cheese?

Yes, but full-fat cottage cheese gives a creamier texture.

2. How do I make it smoother?

Blend the cottage cheese before mixing to remove graininess.

3. Can I make mini cheesecakes?

Yes! Use a muffin tin and reduce the baking time to 20 minutes.

4. Is this cheesecake dense like a classic New York cheesecake?

No, it’s lighter and fluffier than traditional cheesecake.

5. What toppings go well with this cheesecake?

Berries, honey, nuts, or a drizzle of dark chocolate.

6. Can I use Greek yogurt instead of cottage cheese?

Yes, but the texture and taste will be slightly different.

7. Is this a good high-protein cheesecake?

Yes! Cottage cheese is naturally high in protein, making this a great option.

8. Can I make this cheesecake without an oven?

Yes! Use a stovetop water bath method for a no-bake version.

9. What’s the best way to serve this cheesecake?

Chilled, with fresh fruit or a dusting of powdered sugar.

10. Can I use a crust for this cheesecake?

Yes, a simple crushed oat or almond crust works well.

Conclusion

This Cottage Cheese Cheesecake is a delicious, protein-rich alternative to traditional cheesecake. Whether you’re looking for a cottage cheese dessert recipe or a healthy cheesecake recipe, this light and fluffy treat is the perfect balance of indulgence and nutrition. Try it with your favorite toppings and enjoy a guilt-free dessert!