Description
Light, creamy, and subtly tangy, this Cottage Cheese & Yogurt Egg Cheesecake is a wholesome twist on the classic. With a golden graham cracker crust and a velvety filling made from cottage cheese and Greek yogurt, it’s both satisfying and lower in fat than your traditional cheesecake. The texture is smooth yet airy, with a richness that doesn’t weigh you down.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 cups cottage cheese
1 cup plain Greek yogurt
3 large eggs
2/3 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 pinch salt
Instructions
1. Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs with melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
2. In a blender or food processor, combine cottage cheese, Greek yogurt, eggs, sugar, cornstarch, vanilla, lemon zest, and salt. Blend until completely smooth.
3. Pour the filling over the cooled crust. Tap the pan gently to remove air bubbles. Bake for 50–55 minutes or until center is just set.
4. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
5. Transfer to the fridge and chill for at least 4 hours or overnight before serving.
Notes
Blend the filling thoroughly to ensure there are no lumps from the cottage cheese.
Let the cheesecake cool gradually in the oven to prevent cracks.
For extra flavor, add a thin layer of fruit jam or compote before chilling.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 14g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 85mg
Keywords: cottage cheese cheesecake, healthy cheesecake, high protein dessert