This Cottage Cheese Cheesecake is a light and fluffy treat that’s easier to make than it sounds! With creamy cottage cheese and a sweet crust, it’s a perfect dessert for any occasion.
Honestly, I love how it feels like a little slice of heaven without loading up on calories. Plus, it’s fun to watch everyone guess the secret ingredient! 😄
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the cheesecake! Opt for small curd cottage cheese for a creamier texture. If you’re not a fan, ricotta works well too!
Graham Cracker Crumbs: These create a tasty crust. If you prefer, you can substitute them with crushed digestive biscuits or even almond flour for a gluten-free option.
Cream Cheese: It adds richness to the filling. You can replace it with Neufchâtel cheese or even Greek yogurt for a lighter version. Just keep in mind this will change the flavor slightly.
Sour Cream: Adds creaminess and tang. For a healthier swap, try using plain Greek yogurt instead; it works wonderfully and is a bit lower in fat!
How Do I Prevent My Cheesecake from Cracking?
It’s common for cheesecakes to crack during baking. To help prevent this, follow these tips!
- Make sure all your ingredients are at room temperature before mixing. This helps to create a smooth batter.
- Don’t overbeat the eggs. Mix until just combined after each addition to keep air from getting into the batter.
- Leave the cheesecake in the oven after baking, with the door slightly ajar. This gradual cooling helps prevent cracks.
- If cracks do happen, don’t worry! They can be easily hidden with toppings like whipped cream or fruit.
Following these tips will help you make a beautiful Cottage Cheese Cheesecake that tastes great and impresses everyone! Enjoy your baking!
Cottage Cheese Cheesecake Recipe
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tbsp unsalted butter, melted
For The Filling:
- 2 cups cottage cheese (preferably small curd)
- 1 cup 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 Topping (Optional):
- Fresh strawberries
- Blueberries
- Whipped cream
- Mint leaves
Time Needed:
This Cottage Cheese Cheesecake will take about 15 minutes of prep time, 60 minutes of baking time, and you’ll want to chill it in the fridge for at least 4 hours before serving. So in total, plan for about 5 hours and 15 minutes, including cooling and chilling time. But trust me, the wait is worth it!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line the base with parchment paper to make it easier to remove the cheesecake later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of your prepared pan to form a firm crust. Bake for about 8-10 minutes until it’s set but not browned. Once done, take it out and let it cool slightly.
3. Blend the Cheese:
In a food processor or blender, blend the cottage cheese until it’s nice and smooth. This will help create a creamy filling.
4. Mix the Filling:
In a large mixing bowl, use an electric mixer to beat together the cream cheese and 3/4 cup sugar until the mixture is smooth and creamy. Then, add the blended cottage cheese and mix well until just combined.
5. Add Eggs and Flavor:
Beat in the eggs one at a time, making sure to mix well after each addition. Then add in the vanilla extract and flour, mixing until everything is just combined. Finally, fold in the sour cream to create a smooth batter.
6. Pour and Bake:
Pour the filling carefully over the cooled crust in your springform pan. Bake for about 50-60 minutes. Look for the edges to be set while the center might still jiggle a bit—it’ll firm up as it cools.
7. Cooling Down:
Once baked, turn the oven off and let the cheesecake sit inside for an hour with the oven door slightly ajar. This helps prevent it from cracking. After one hour, take it out and allow it to cool completely at room temperature.
8. Chill and Serve:
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight if possible. Right before serving, top with dollops of sour cream or whipped cream, and scatter fresh strawberries and blueberries on top for a pretty finish. Don’t forget a sprig of mint for that extra touch!
Enjoy your lovely, light Cottage Cheese Cheesecake! It’s sure to be a hit with friends and family!
Can I Use Low-Fat or Non-Fat Cream Cheese?
Yes! You can use low-fat or non-fat cream cheese in this recipe to reduce calories. The texture may be slightly different, but it will still be delicious.
What Can I Use Instead of Graham Crackers?
If you need a substitute for graham crackers, try using crushed digestive biscuits or vanilla wafers. For a gluten-free option, almond flour mixed with a bit of sugar and melted butter works great too!
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
Can I Add Flavor Variations?
Absolutely! You can mix in lemon zest, almond extract, or cocoa powder for different flavors. Just be mindful not to alter the ratios too much, especially with wet ingredients, to maintain the right texture.
