Cottage Cheese Cheesecake: A Deliciously Healthy Dessert Recipe

Cottage Cheese Cheesecake is a delightful twist on the classic dessert that many of us know and love. This creamy, rich cheesecake not only satisfies your sweet tooth but also offers a healthier alternative, thanks to the inclusion of cottage cheese. Originating from the traditional cheesecake recipes, this version has gained popularity for its lighter texture and lower calorie count, making it a favorite among health-conscious dessert lovers.

What I adore about Cottage Cheese Cheesecake is its unique blend of flavors and textures. The smoothness of the cottage cheese creates a velvety filling that pairs perfectly with a buttery graham cracker crust. People love this dish not just for its taste, but also for its convenience; it’s easy to whip up and can be made ahead of time for gatherings or special occasions. Whether you’re a cheesecake aficionado or trying it for the first time, I guarantee this Cottage Cheese Cheesecake will become a staple in your dessert repertoire!

Ingredients:

• For the crust:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• For the filling:
• 2 cups cottage cheese (preferably small curd)
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• ½ teaspoon salt
• For the topping (optional):
• 1 cup sour cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• Fresh fruit or fruit compote for garnish

Preparing the Crust

1. Preheat your oven to 350°F (175°C). This is an important step to ensure that your cheesecake bakes evenly.
2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly to create a sturdy base for your cheesecake.
4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden. This step helps to set the crust and adds a nice flavor.
5. Once baked, remove the crust from the oven and let it cool while you prepare the filling.

Preparing the Filling

1. In a blender or food processor, add the cottage cheese. Blend until smooth and creamy. This step is crucial as it helps to eliminate any lumps, giving your cheesecake a silky texture.
2. In a large mixing bowl, combine the blended cottage cheese, granulated sugar, eggs, vanilla extract, lemon juice, cornstarch, and salt. Use an electric mixer on medium speed to blend everything together until smooth and well combined. Make sure to scrape down the sides of the bowl to ensure all ingredients are incorporated.
3. Once the filling is smooth, pour it over the cooled crust in the springform pan. Use a spatula to spread it evenly.

Cooking Process

1. Place the springform pan on a baking sheet. This will catch any drips and make it easier to handle.
2. Bake the cheesecake in the preheated oven for about 50-60 minutes. The edges should be set, but the center may still have a slight jiggle. This is normal, as the cheesecake will continue to set as it cools.
3. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
4. After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.

Preparing the Topping (Optional)

1. In a medium bowl, combine the sour cream, powdered sugar, and vanilla extract. Whisk until smooth and creamy. This topping adds a nice tangy flavor that complements the sweetness of the cheesecake.
2. Once the cheesecake has chilled and set, spread the sour cream mixture evenly over the top of the cheesecake. You can use a spatula or the back of a spoon to smooth it out.
3. If desired, top with fresh fruit or a fruit compote for added flavor and decoration. Berries, sliced peaches, or a berry sauce work wonderfully!

Assembling and Serving

1. To remove the cheesecake from the springform pan, run a knife around the edge to loosen it. Carefully release the sides of the pan.
   

   Conclusion:

   In summary, this Cottage Cheese Cheesecake is a must-try for anyone looking to indulge in a delicious dessert that’s both creamy and light. The unique use of cottage cheese not only adds a delightful texture but also makes this cheesecake a healthier alternative to traditional recipes. Whether you’re serving it at a family gathering, a dinner party, or simply enjoying a slice at home, this cheesecake is sure to impress your guests and satisfy your sweet tooth. For serving suggestions, consider topping your Cottage Cheese Cheesecake with fresh berries, a drizzle of chocolate sauce, or a sprinkle of crushed nuts for added flavor and crunch. You can also experiment with different flavor variations by incorporating lemon zest, vanilla extract, or even a swirl of fruit puree into the batter before baking. The possibilities are endless! I encourage you to give this recipe a try and experience the delightful combination of flavors and textures for yourself. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the joy of this Cottage Cheese Cheesecake together!
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   Cottage Cheese Cheesecake: A Deliciously Healthy Dessert Recipe

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   • Author: Dottie
   • Total Time: 330 minutes
   • Yield: 8–10 servings 1x

   Print Recipe

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   Description

   Enjoy a luscious cottage cheese cheesecake with a buttery graham cracker crust, topped with a creamy sour cream layer and fresh fruit. This dessert offers a delightful mix of flavors and textures, making it perfect for any celebration.

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   Ingredients

   Scale 1x2x3x

   • 1 ½ cups graham cracker crumbs
   • ½ cup unsalted butter, melted
   • ¼ cup granulated sugar
   • 1 teaspoon vanilla extract
   • 2 cups cottage cheese (preferably small curd)
   • 1 cup granulated sugar
   • 3 large eggs
   • 1 teaspoon vanilla extract
   • 1 tablespoon lemon juice
   • 1 tablespoon cornstarch
   • ½ teaspoon salt
   • 1 cup sour cream
   • ¼ cup powdered sugar
   • 1 teaspoon vanilla extract
   • Fresh fruit or fruit compote for garnish

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
   3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
   4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly golden.
   5. Remove the crust from the oven and let it cool while you prepare the filling.
   6. In a blender or food processor, add the cottage cheese. Blend until smooth and creamy.
   7. In a large mixing bowl, combine the blended cottage cheese, granulated sugar, eggs, vanilla extract, lemon juice, cornstarch, and salt. Use an electric mixer on medium speed to blend until smooth and well combined.
   8. Pour the filling over the cooled crust in the springform pan and spread it evenly.
   9. Place the springform pan on a baking sheet.
   10. Bake the cheesecake in the preheated oven for about 50-60 minutes. The edges should be set, but the center may still have a slight jiggle.
   11. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
   12. After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
   13. In a medium bowl, combine the sour cream, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
   14. Once the cheesecake has chilled and set, spread the sour cream mixture evenly over the top.
   15. Top with fresh fruit or a fruit compote for added flavor and decoration.
   16. To remove the cheesecake from the springform pan, run a knife around the edge to loosen it. Carefully release the sides of the pan.

   Notes

   • For best results, refrigerate the cheesecake overnight to allow flavors to meld and texture to set.
   • Feel free to customize the topping with your favorite fruits or sauces.

   • Prep Time: 30 minutes
   • Cook Time: 60 minutes