Low Sodium Cottage Cheese Cheesecake
Indulge in the creamy, dreamy goodness of this Low Sodium Cottage Cheese Cheesecake, a healthier twist on a classic dessert! This recipe pairs the velvety texture of blended low sodium cottage cheese with the richness of cream cheese, creating a luscious filling that’s lightened up but still decadently satisfying. A homemade crust made from low sodium graham crackers and unsalted butter sets the stage for layers of indulgence, while a hint of lemon juice adds a delicate tang to balance the sweetness. Perfect for those watching their sodium intake, this cheesecake is baked to perfection with a just-set center and chilled to achieve a silky finish. Whether you’re hosting a dinner party or treating yourself to a guilt-free dessert, this cheesecake is a showstopper that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 12 sheets low sodium graham crackers
- 5 tablespoons unsalted butter
- 2 cups low sodium cottage cheese
- 8 ounces cream cheese
- 0.75 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
Instructions
Preheat your oven to 325°F (163°C).
In a food processor, crush the low sodium graham crackers into fine crumbs.
Melt the unsalted butter in a small saucepan or microwave.
Combine the graham cracker crumbs and melted butter in a bowl, mixing well until the crumbs are evenly moistened.
Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake the crust for 10 minutes, then remove from the oven and allow to cool while preparing the filling.
In a blender or food processor, blend the low sodium cottage cheese until smooth.
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the blended cottage cheese and granulated sugar to the cream cheese, and mix until well combined.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract, lemon juice, and cornstarch, mixing until smooth.
Pour the cheesecake filling over the prepared crust in the springform pan.
Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set and the center still jiggles slightly.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven, then refrigerate for at least 4 hours, or until fully chilled.
Once chilled, run a knife around the edges to loosen, then remove the springform pan rim before serving.
Nutrition Facts
Calories |
4103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.6 g | 256% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 495.9 g | 180% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 272.6 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 862 mg | 66% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1462 mg | 31% | |
*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.
