Cottage Cheese Cheesecake

My cottage cheese cheesecake recipe uses wholesome ingredients and yields a rich and creamy dessert. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

1 1/2 cups graham cracker crumbs or any plain cookie crumbs of choice
1/4 cup sugar * See notes
5 tablespoons unsalted butter melted

Filling

3 cups cottage cheese room temperature
1 cup sugar * See notes
1 tablespoon lemon zest
1/2 cup Greek yogurt
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs room temperature

Instructions

Preheat the oven to 180C/350F.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 5-6 minutes. Remove from the oven and let it cool while you prepare the filling.
Blend the cottage cheese until smooth. Add the blended cottage cheese to the bowl, along with the sugar, lemon zest, Greek yogurt, vanilla extract, and salt. Mix until well combined. Add the eggs one at a time, beating well after each addition until the mixture is smooth and fully incorporated.
Pour the filling over the crust and bake the cheesecake for 50-55 minutes, or until the top is set and slightly brown. Turn off the oven and let the cheesecake cool in it with the oven door slightly open.
Once cool, refrigerate the cheesecake for at least an hour or overnight.

Video

Notes

* I have tested this recipe to be completely sugar free by substituting the sugar for allulose. If you do this, the nutritional information will change to 162 calories per slice and just 8 grams of carbs.

TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to one week.

TO FREEZE: Transfer leftover cheesecake slices to a freezer-safe container and freeze it for up to three months. Let them thaw overnight in the fridge.

Recipe variations

Add more lemon flavor. Add a few teaspoons of fresh lemon juice.
Make it fruity. Right before baking, swirl in a few tablespoons of raspberry or blueberry compote.
Garnish. Top the cheesecake with fresh berries or a drizzle of caramel sauce.
Cut the carbs. Use a sugar-free sweetener (like allulose!) and make my keto graham cracker crust.

Nutrition