Gluten-Free Cottage Cheese Cheesecake
Indulge in a creamy and decadently satisfying dessert with this Gluten-Free Cottage Cheese Cheesecake! Perfect for those seeking a gluten-free treat, this recipe features a buttery crust made from gluten-free graham crackers and a smooth filling crafted with blended cottage cheese and cream cheese for a lighter yet rich texture. Sweetened with granulated sugar and subtly flavored with vanilla extract and lemon zest, this cheesecake offers the perfect balance of sweetness and tang. A pinch of salt and the addition of cornstarch ensure a velvety consistency, while a gentle baking process prevents cracking and results in a flawless presentation. With just 20 minutes of prep time and an hour of baking, this cheesecake makes an impressive dessert for any occasion. Serve it chilled for a refreshing, crowd-pleasing treat that’s easy to slice and share! Perfectly SEO-optimized for gluten-free, cottage cheese, and cheesecake lovers.
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Recipe Information
Ingredients
- 200 grams Gluten-free graham crackers
- 100 grams Unsalted butter
- 500 grams Cottage cheese
- 250 grams Cream cheese
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 4 large Eggs
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C).
In a food processor, grind the gluten-free graham crackers into fine crumbs. Transfer into a mixing bowl.
Melt the unsalted butter in a small saucepan over low heat or in the microwave, then pour it over the graham cracker crumbs and mix until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a blender or food processor, blend the cottage cheese until smooth. This should take about 2-3 minutes.
In a large mixing bowl, beat the cream cheese until creamy and smooth using a handheld mixer or stand mixer with a paddle attachment.
Add in the blended cottage cheese, granulated sugar, vanilla extract, lemon zest, and salt. Mix on medium speed until well combined.
Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
Fold in the cornstarch gently with a spatula until just combined.
Pour the filling over the prepared crust in the springform pan.
Place the cheesecake in the preheated oven and bake for 60 minutes, or until the center is slightly set and a little jiggly.
Turn off the oven and allow the cheesecake to cool with the door slightly open for an hour. This helps prevent cracking.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.
Run a thin knife around the edge of the springform pan before releasing the cheesecake. Slice and serve chilled.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 117.8 g | 589% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 3663 mg | 159% | |
| Total Carbohydrate | 364.8 g | 133% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 250.6 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 676 mg | 52% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1117 mg | 24% | |
*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.
