Low Fat Cottage Cheese Cheesecake
Indulge guilt-free with this luscious, **Low Fat Cottage Cheese Cheesecake**, a lighter take on the classic dessert without compromising flavor or texture. Made with protein-packed low-fat cottage cheese and cream cheese, this velvety cheesecake offers a creamy, tangy filling nestled on a crisp, buttery graham cracker crust. Lightly sweetened and brightened with hints of real vanilla and zesty lemon, it balances decadence and freshness in every bite. A simple yet elegant recipe, it only requires 20 minutes of prep and bakes to perfection with a silky finish. Whether you're counting calories or just looking for a healthier dessert option, this cheesecake is sure to impress—ideal for celebrations or as a weeknight treat. Serve it chilled for the best experience, and enjoy each slice knowing you’re indulging mindfully!
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Recipe Information
Ingredients
- 1.5 cups low-fat graham crackers
- 4 tablespoons unsalted butter, melted
- 16 ounces low-fat cottage cheese
- 8 ounces low-fat cream cheese, softened
- 0.75 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C).
Prepare a 9-inch springform pan by lightly greasing it or lining the bottom with parchment paper.
In a food processor, blend the graham crackers into fine crumbs.
Combine the graham cracker crumbs with the melted butter and mix until fully incorporated.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Set aside.
In a clean food processor or blender, blend the low-fat cottage cheese until smooth and creamy.
In a large mixing bowl, combine the blended cottage cheese, softened cream cheese, and granulated sugar. Beat with a mixer until smooth.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon zest, cornstarch, and salt until all ingredients are well combined.
Pour the cheesecake filling over the crust in the springform pan, spreading evenly.
Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 3 hours, preferably overnight.
Carefully remove the cheesecake from the springform pan and serve chilled.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 146 mg | 11% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 201 mg | 4% | |
*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.
