This Cottage Cheese Cheesecake is creamy and light, with a hint of sweetness that makes it so appealing. It’s a tasty twist on the classic cheesecake, using cottage cheese for a fun texture!
Making it is a breeze, just mix the ingredients and bake. I love to top it with fresh berries or a drizzle of honey. It’s the perfect treat that feels special without too much fuss!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for the crust, giving a nice crunch. If you don’t have graham crackers, you can use digestive biscuits or even crushed vanilla wafers.
Cottage Cheese: The star of this cheesecake! Make sure it’s well-drained for a smooth texture. You can use ricotta cheese as a substitute if needed, but it will change the flavor slightly.
Cream Cheese: This adds creaminess to the filling. If you want a lighter option, you could use low-fat cream cheese or Neufchâtel cheese. Just keep in mind it may affect the texture.
Sour Cream: It gives a wonderful tang. If you want to cut back on fat, plain Greek yogurt can be a great alternative.
How Do I Ensure My Cheesecake Doesn’t Crack?
To avoid cracks in your cheesecake, it’s key to control the baking process.
- Start baking at a lower temperature (325°F) to prevent rapid cooking.
- Turn off the oven after baking and leave the cheesecake inside for about an hour with the door slightly open. This gradual cooling helps prevent cracking.
- Always chill the cheesecake in the fridge for several hours, or preferably overnight. This will help it set and reduce the chances of cracks when slicing.
Cottage Cheese Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
For the Filling:
- 16 oz (450g) cottage cheese, well drained
- 8 oz (225g) cream cheese, softened
- 3/4 cup granulated sugar (for filling)
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
For Garnish:
- Fresh raspberries and blueberries
- Optional: 2-3 tbsp fruit syrup or honey for drizzle
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 50-60 minutes of baking time. After baking, you’ll want to let it cool for an hour before chilling in the fridge for at least 4 hours, or overnight for the best results. So, in total, set aside some time—it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Oven and Springform Pan:
First, preheat your oven to 325°F (165°C) while you prepare the crust. Lightly grease a 9-inch springform pan to prevent sticking.
2. Make the Crust:
In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until everything is well-blended and looks like wet sand. Press this mixture firmly into the bottom of the prepared pan to create a nice, even crust. Set it aside while you prepare the filling.
3. Blend the Cottage Cheese:
In a food processor or blender, process the cottage cheese until it reaches a smooth consistency, making sure there are no clumps left.
4. Combine Cream Cheese and Sugar:
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar with a mixer until it’s creamy and smooth. This should take about 2 minutes.
5. Mix in the Cottage Cheese:
Add the pureed cottage cheese to the cream cheese mixture and mix well until fully combined.
6. Add Eggs:
Now, add the eggs one at a time, making sure to beat well after each addition. This will help your filling to become fluffy.
7. Stir in Vanilla and Flour:
Next, stir in the vanilla extract and flour, mixing just until everything is incorporated. Be careful not to overmix!
8. Fold in the Sour Cream:
Gently fold in the sour cream, ensuring it’s well-integrated without losing the airiness of the mixture.
9. Pour the Filling:
Pour the cheese filling into the crust, smoothing the top with a spatula to make it nice and even.
10. Bake the Cheesecake:
Place the cheesecake in your preheated oven and bake for 50-60 minutes, or until the center is set and the edges are lightly golden. Check around the 50-minute mark to avoid overbaking.
11. Cool Down:
Once baked, turn off the oven and leave the door slightly open. This lets the cheesecake cool slowly, which helps to prevent cracking. Let it cool in the oven for about 1 hour.
12. Chill the Cheesecake:
After cooling in the oven, cover and refrigerate the cheesecake for at least 4 hours, or overnight for the best texture and flavor.
13. Garnish and Serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Garnish with fresh raspberries and blueberries on top. If you like, drizzle some fruit syrup or honey over it before diving in!
Enjoy your creamy and light cottage cheese cheesecake with friends and family!
Can I Use Low-Fat Ingredients in This Recipe?
Absolutely! You can substitute low-fat cream cheese and cottage cheese to make a lighter version of the cheesecake. Just be aware that the texture might be slightly different but still delicious.
What If I Don’t Have a Springform Pan?
No worries! You can use a regular 9-inch round cake pan. Just make sure to line the bottom with parchment paper to help with removal. Since it won’t have removable sides, you might need to slice and serve directly from the pan!
Can I Add Other Flavors or Mix-Ins?
Yes! Feel free to add 1-2 teaspoons of lemon or orange zest for a citrusy kick. You can also fold in chocolate chips, nuts, or a swirled fruit puree into the batter before baking for extra flavor.
How Do I Store Leftover Cheesecake?
Leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for about 4-5 days. You can also freeze it—just wrap individual slices well in plastic wrap before placing them in a freezer-safe bag. Thaw in the fridge overnight when you’re ready to enjoy again!
