This light and creamy cheesecake uses cottage cheese for a delightful twist on the classic dessert. Paired with a buttery graham cracker crust, it’s the perfect treat for any occasion. Warning: this one won't last long in the fridge!
Ingredients
For the Graham Cracker Crust:
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1 1/2 cups graham cracker crumbs
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6 tablespoons salted butter, melted
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1/4 cup granulated sugar
For the Cheesecake Filling:
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2 cups cottage cheese
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4 ounces cream cheese, soft (substitute for 1/2 cup greek yogurt if you'd like a lighter option)
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1/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon cornstarch (or flour, for binding)
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Zest of 1 lemon + 1 tbsp lemon juice (optional, for a hint of citrus)
Instructions
Prepare the Crust:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and resemble wet sand.
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Press the mixture firmly into the bottom of a 9-inch springform pan, spreading it evenly across the base.
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Bake the crust for 8-10 minutes, then set aside to cool slightly while you prepare the filling.
Make the Cheesecake Filling:
- In a blender or using an immersion blender, combine the cottage cheese, softened cream cheese, sugar, eggs, vanilla extract, cornstarch, lemon juice and lemon zest (if using).
- Blend until the mixture is completely smooth and creamy.
Assemble and Bake:
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Pour the blended cheesecake filling over the prepared crust, smoothing the top with a spatula.
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Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center has a slight jiggle.
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Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Chill and Serve:
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Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to set.
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To serve, carefully release the cheesecake from the springform pan and slice into portions. Top with fresh berries, a fruit compote (or jam!), or whipped cream.
