This cottage cheese cheesecake is a light and fluffy dessert that’s both creamy and delicious. With simple ingredients, it’s a lovely twist on the classic cheesecake.
I love that it’s a bit healthier than regular cheesecake! My favorite part is that it pairs well with fresh fruit on top. You just can’t go wrong with a slice or two! 😊
Key Ingredients & Substitutions
Cottage Cheese: Small curd cottage cheese works best for a smooth texture. If you prefer, you can replace it with ricotta cheese for a different flavor, but it may be more grainy.
Graham Cracker Crumbs: These form the crust. If you can’t find graham crackers, try using digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet twist.
Cream Cheese: A must for that creamy filling. You could use Neufchâtel cheese if you want a lighter option, as it has less fat but a similar texture.
Sour Cream: Adds tanginess. If you’re looking for a low-fat alternative, yogurt (plain or Greek) works well too, giving it a nice consistency.
Fresh Mixed Berries: They make the perfect topping! Use whatever is seasonal or available—strawberries, blueberries, or raspberries give beautiful color and flavor!
How Do I Ensure My Cheesecake Doesn’t Crack?
Cracks can be a common issue with cheesecakes, but there are ways to minimize this. The key is in the baking and cooling process:
- Bake at a lower temperature (325°F) and avoid overbeating your mixture.
- When baking, keep an eye on it! It should still have a slight jiggle in the center when you take it out.
- Let it cool gradually in the oven with the door slightly ajar for about an hour. This slow cooling helps prevent sudden temperature changes that cause cracks.
Chilling it overnight helps further stabilize the cheesecake before serving. Happy baking!
Cottage Cheese Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups cottage cheese (small curd)
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
For Topping:
- Fresh mixed berries (strawberries, raspberries, blueberries)
- Whipped cream
How Much Time Will You Need?
This cottage cheese cheesecake takes about 20 minutes to prepare, plus 60-70 minutes to bake, and then you’ll need to chill it for at least 4 hours (or overnight for best results). Patience is key, but the end result is totally worth it!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). Next, grease a 9-inch springform pan well, so the cheesecake comes out easily once it’s done.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until everything is well combined. Press this mixture evenly into the bottom and about 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
3. Blend the Filling:
Now, grab a food processor or a blender and puree the cottage cheese until it’s nice and smooth. This will help achieve a creamy texture in your cheesecake.
4. Mix the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until it’s smooth. Gradually add in the pureed cottage cheese and granulated sugar, mixing well until everything is fully combined.
5. Add the Eggs and Flavor:
Next, add the eggs one at a time, making sure to beat well after each addition. This helps incorporate air for a fluffy texture. Stir in the vanilla extract as well.
6. Finalize the Filling:
Now, add in the all-purpose flour and sour cream. Mix until everything is nice and smooth and well combined. No lumps allowed!
7. Combine and Bake:
Pour the creamy filling over the pre-baked crust in your springform pan. Bake for about 60-70 minutes, or until the center is almost set but still has a slight jiggle.
8. Cool the Cheesecake:
Once baked, turn off the oven but leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks on the surface.
9. Refrigerate:
After an hour, remove the cheesecake from the oven and refrigerate it for at least 4 hours, or best overnight. This will help solidify it and enhance the flavors.
10. Serve with Toppings:
When you’re ready to serve, top your cheesecake with fresh mixed berries and a dollop of whipped cream for extra deliciousness!
Enjoy this creamy, light cottage cheese cheesecake—perfect for any occasion or simply to satisfy your sweet tooth!
Can I Use Low-Fat Cottage Cheese?
Yes, you can use low-fat cottage cheese! It will still yield a delicious cheesecake, but keep in mind it may not be as creamy as the full-fat version.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, plain Greek yogurt is a great substitute. It will provide a similar tanginess and texture, making your cheesecake just as tasty!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months—just thaw in the fridge before enjoying!
Can I Add Flavors to the Cheesecake?
Absolutely! You can enhance your cheesecake by adding lemon zest, almond extract, or even chocolate chips to the filling. Just be mindful of the additional moisture these ingredients might introduce.
