Description
This light cheesecake recipe uses blended cottage cheese for a creamy texture and a boost of protein, making it a healthier twist on a classic dessert.
Ingredients
CRUST
1½ cups graham cracker crumbs
¼ cup white sugar
5 tablespoons butter, melted
FILLING
3 cups 4% cottage cheese
½ cup plain Greek yogurt
1 cup granulated sugar
1 tablespoon finely grated lemon zest
2 teaspoons vanilla extract
¼ teaspoon salt
4 large eggs, room temperature
OPTIONAL TOPPINGS
Fresh berries
Whipped cream
Chocolate or caramel sauce
Instructions
1. Preheat the oven to 350°F and lightly grease a 9-inch springform pan.
2. Pulse graham cracker crumbs, sugar, and melted butter in a food processor. Press into pan and bake 6–8 minutes. Cool.
3. Blend cottage cheese in a clean food processor until smooth.
4. Transfer blended cheese to a bowl. Mix in Greek yogurt, sugar, lemon zest, vanilla, and salt.
5. Add eggs one at a time, mixing gently after each.
6. Wrap pan in foil and place inside a larger baking dish.
7. Pour filling into the crust and level the top.
8. Fill the larger pan with 1 inch of hot water. Bake 45–60 minutes.
9. Remove and cool 10 minutes. Run a knife around edge. Cool 1 hour more.
10. Refrigerate for 8 hours or overnight before slicing. Add toppings if desired.
Notes
Swap Greek yogurt for sour cream if preferred.
Use chocolate cookies or gingersnaps instead of graham crackers.
Add raspberry or blueberry swirl for extra flavor.
Low-fat cottage cheese works, but full-fat gives best texture.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 29g
- Sodium: 345mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg