Cottage Cheese Cheesecake
Indulge in a guilt-free delight with our Cottage Cheese Cheesecake, where creamy cottage cheese creates a luscious, protein-packed filling! With a hint of vanilla and a zesty touch of lemon, this cheesecake is not only delicious but also a smart choice for dessert lovers. Dive into a slice that's as satisfying as it is wholesome!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 cup of cottage cheese (240 ml)
- 2 eggs
- 1 cup of yogurt (240 ml)
🫙Pantry Staples(3)
- 1/4 cup of cornstarch (60 ml)
- 1/4 cup of maple syrup (60 ml)optional
- a splash of vanillaoptional
Nutrition (per serving)
Calories
209
Protein
11g
Carbs
25g
Fat
7g
👨🍳 Instructions
- 1
Blend together yogurt, cottage cheese, eggs, cornstarch, vanilla, and sweetener.
- 2
Line a baking sheet with parchment paper.
- 3
Top with your choice of fruit, such as berries and peaches.
- 4
Bake for 40 minutes at 350°F.
💡 Pro Tips
- ✓Pass the cottage cheese and yogurt mixture through a fine-mesh sieve before blending to remove curds larger than 2-3mm, which prevents grainy texture in the final cheesecake.technique2-3mm curd size maximum
- ✓Blend the filling for 2-3 minutes until completely smooth (test by rubbing between your fingers) because cornstarch needs full hydration to thicken, and any remaining lumps will create gritty pockets.timing2-3 minutes blend time
- ✓Use 1/4 cup cornstarch (not flour) because its amylose content thickens at 165-185°F without gluten development, and cottage cheese's high moisture (80%) requires starch ratio of 2-3% by weight to set properly.ingredient1/4 cup cornstarch | 2-3% by weight
- ✓Bake at 325°F for 45-50 minutes instead of 350°F for 40 minutes to allow even heat penetration and prevent the edges from overcooking while the center remains underset; cottage cheese proteins curdle above 180°F internal temperature.timing325°F | 45-50 minutes
- ✓Add fruit after the first 30 minutes of baking (not before) so surface moisture evaporates and berries don't release excess liquid that dilutes the filling and prevents setting.techniqueAdd at 30-minute mark
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Cottage Cheese Cheesecake
Indulge in a guilt-free delight with our Cottage Cheese Cheesecake, where creamy cottage cheese creates a luscious, protein-packed filling! With a hint of vanilla and a zesty touch of lemon, this cheesecake is not only delicious but also a smart choice for dessert lovers. Dive into a slice that's as satisfying as it is wholesome!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1 cup of cottage cheese (240 ml)
- 2 eggs
- 1 cup of yogurt (240 ml)
🫙Pantry Staples(3)
- 1/4 cup of cornstarch (60 ml)
- 1/4 cup of maple syrup (60 ml)optional
- a splash of vanillaoptional
Nutrition (per serving)
Calories
209
Protein
11g
Carbs
25g
Fat
7g
👨🍳 Instructions
- 1
Blend together yogurt, cottage cheese, eggs, cornstarch, vanilla, and sweetener.
- 2
Line a baking sheet with parchment paper.
- 3
Top with your choice of fruit, such as berries and peaches.
- 4
Bake for 40 minutes at 350°F.
💡 Pro Tips
- ✓Pass the cottage cheese and yogurt mixture through a fine-mesh sieve before blending to remove curds larger than 2-3mm, which prevents grainy texture in the final cheesecake.technique2-3mm curd size maximum
- ✓Blend the filling for 2-3 minutes until completely smooth (test by rubbing between your fingers) because cornstarch needs full hydration to thicken, and any remaining lumps will create gritty pockets.timing2-3 minutes blend time
- ✓Use 1/4 cup cornstarch (not flour) because its amylose content thickens at 165-185°F without gluten development, and cottage cheese's high moisture (80%) requires starch ratio of 2-3% by weight to set properly.ingredient1/4 cup cornstarch | 2-3% by weight
- ✓Bake at 325°F for 45-50 minutes instead of 350°F for 40 minutes to allow even heat penetration and prevent the edges from overcooking while the center remains underset; cottage cheese proteins curdle above 180°F internal temperature.timing325°F | 45-50 minutes
- ✓Add fruit after the first 30 minutes of baking (not before) so surface moisture evaporates and berries don't release excess liquid that dilutes the filling and prevents setting.techniqueAdd at 30-minute mark