Cottage Cheese Cheesecake
Elevate your dessert game with this irresistible Cottage Cheese Cheesecake, a lighter yet indulgent twist on a classic favorite. Featuring a buttery graham cracker crust and a creamy filling made with blended cottage cheese, cream cheese, and a hint of sour cream, this recipe achieves the perfect balance of rich flavor and velvety texture. The addition of lemon zest and vanilla extract enhances its freshness, while the blended cottage cheese ensures a silky smooth bite every time. Baked to perfection and chilled for optimal flavor development, this cheesecake is ideal for any occasion, from casual gatherings to elegant celebrations. With easy-to-follow instructions and minimal prep time, this is your go-to recipe for a crowd-pleasing dessert that's as versatile as it is delicious. Perfect keywords: cottage cheese cheesecake, creamy cheesecake recipe, light cheesecake, graham cracker crust.
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Recipe Information
Ingredients
- 150 grams graham cracker crumbs
- 60 grams unsalted butter, melted
- 25 grams granulated sugar
- 600 grams cottage cheese
- 225 grams cream cheese, softened
- 120 milliliters sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 0.25 teaspoon salt
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with a bit of butter or non-stick spray.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 25 grams of sugar until well combined.
Press the crumb mixture into the bottom of the prepared springform pan to form an even and compact crust. Set aside.
In a blender or food processor, blend the cottage cheese until smooth to remove any curds. This step ensures a silky texture in your cheesecake.
In a large mixing bowl, combine the smoothened cottage cheese, cream cheese, sour cream, eggs, vanilla extract, lemon zest, cornstarch, and salt. Mix on medium speed using an electric mixer until the batter is smooth and creamy.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading evenly with a spatula if necessary.
Bake in the preheated oven for 50 to 60 minutes or until the center is set but still slightly jiggly.
Once baked, turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This gradual cooling process helps to prevent cracking.
Afterward, remove the cheesecake from the oven and allow it to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
When ready to serve, carefully remove the cheesecake from the springform pan, slice, and enjoy!
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 25% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 10.2 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 141 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
