Cottage Cheese Cheesecake
Enjoy the creamy, decadent flavor of cheesecake without the guilt! This recipe uses cottage cheese for a lighter, protein-packed dessert that's incredibly easy to make.
Equipment
- Blender or Food Processor
- Mixing Bowl
- 8-inch Springform Pan
- Baking Sheet
Ingredients
Cheesecake Ingredients
- 2 cups cottage cheese low-fat or full-fat (450g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup cornstarch (30g)
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup milk or cream (60ml)
Optional Toppings
- lemon zest
- berries
Instructions
- Preheat the oven to 325°F (160°C). Lightly grease an 8-inch springform pan.
- Blend the cottage cheese in a blender or food processor until completely smooth.
- In a mixing bowl, combine the blended cottage cheese, sugar, cornstarch, and vanilla extract. Mix until well combined.
- Beat in the eggs one at a time. Stir in the milk or cream until everything is smooth.
- Pour the mixture into the prepared springform pan.
- Place the springform pan on a baking sheet. Bake for 50-60 minutes, or until the edges are set and the center has a slight wobble.
- Turn off the oven and let the cheesecake cool inside for an hour with the door ajar.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Before serving, run a thin knife around the edge of the pan to loosen the cheesecake. Gently release the springform. Top with your favorite berries or lemon zest, if desired.
Notes
For a smoother texture, strain the blended cottage cheese mixture through a fine-mesh sieve. To prevent cracks, bake the cheesecake in a water bath (place the springform pan inside a larger pan filled with hot water). Adjust sweetness to your preference. Feel free to add lemon zest or berries to the batter for flavor variations.