This Cottage Cheese Cheesecake is a delightful twist on a classic dessert. Creamy cottage cheese replaces some of the cream cheese, making it lighter but just as yummy!
Honestly, it feels good to have a cheesecake that feels a bit healthier. I love serving it with fresh berries on top for a burst of color and flavor. It’s a sweet way to treat myself! 🍓
Key Ingredients & Substitutions
Graham cracker crumbs: These form the crust. You can substitute with crushed digestive biscuits or even almond flour for a gluten-free option. I like adding a pinch of cinnamon for extra flavor!
Cottage cheese: Opt for full-fat for the creamiest texture. If you’re looking for a healthier alternative, low-fat cottage cheese works too, just keep in mind it might be slightly less creamy.
Sour cream: This adds richness. If you want a lower-fat option, Greek yogurt is an excellent substitute. It also adds a nice tang!
Eggs: These help set the cheesecake. If you’re vegan, you can use flax eggs instead (1 tbsp ground flaxseed mixed with 2.5 tbsp water equals 1 egg).
Vanilla extract: Always use pure vanilla extract if you can. It really enhances the flavor. Artificial vanilla can work in a pinch, but the taste is just different!
How Can I Prevent Cracks in My Cheesecake?
Cracks can be frustrating! To help prevent them, there are a few key steps to keep in mind:
- **Don’t overbeat the eggs:** Mix in each egg just until combined to minimize air bubbles.
- **Cool gradually:** After baking, turn off the oven and leave the cheesecake inside for about an hour. This slow cooling helps it settle.
- **Water bath:** Optionally, you can bake your cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water. This creates a gentle baking environment that reduces cracking.
With these tips, you’ll get a beautiful, creamy cheesecake every time!
Cottage Cheese Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
For The Cheesecake Filling:
- 3 cups cottage cheese (preferably full-fat)
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
For The Topping:
- Powdered sugar, for dusting
- Fresh strawberry sauce or preserves, for topping
- Fresh strawberries and mint leaves, for garnish
How Much Time Will You Need?
This delicious cheesecake takes about 20 minutes of prep time and then needs to bake for 55-65 minutes. After baking, allow it to cool for about an hour and then chill it in the fridge for at least 4 hours or overnight. Total time: about 5-6 hours including cooling!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). Grease a 9-inch springform pan, or you can line the bottom with parchment paper for easy removal. In a mixing bowl, combine the graham cracker crumbs and melted butter. Use a fork to mix them together until the crumbs are well-coated. Firmly press this mixture into the bottom of the pan to create an even layer for the crust. Once done, refrigerate the crust while you prepare the filling.
2. Make the Filling:
In a food processor or blender, process the cottage cheese until it’s smooth and creamy. This step is important to ensure your cheesecake has a lovely texture. In a large mixing bowl, beat together the softened cream cheese and granulated sugar using a hand mixer until the mixture is smooth and fluffy. Then, add in the pureed cottage cheese, sour cream, and vanilla extract. Mix everything together until well combined.
3. Incorporate the Eggs and Flour:
Now, add the eggs, one at a time. Be gentle and mix just until incorporated after each addition. After all the eggs are mixed in, sift the flour over the mixture and gently fold it in with a spatula. This gives the cheesecake structure without over-mixing.
4. Bake the Cheesecake:
Pour the filling over the prepared crust in the springform pan. Carefully tap the pan on the counter to get rid of any air bubbles that might have formed. Bake in your preheated oven for about 55-65 minutes. The edges should be set, but the center will still slightly jiggle when you gently shake the pan. Once done, turn off the oven and leave the cheesecake inside for an additional hour with the door cracked open to prevent cracking.
5. Chill and Serve:
After the hour of cooling in the oven, remove the cheesecake and let it cool completely before placing it in the refrigerator. Chill it for at least 4 hours, but overnight is ideal for the best flavor and texture. When you’re ready to serve, dust the top with powdered sugar. Top with a spoonful of strawberry sauce or preserves, and add fresh strawberries and a sprig of mint for garnish. Slice it up and enjoy this creamy, delicious treat!
This cheesecake is a delightful mix of creamy and fluffy textures, making it a favorite for any occasion. Enjoy your homemade Cottage Cheese Cheesecake!
Can I Use Low-Fat Cottage Cheese?
Yes, you can use low-fat cottage cheese! Just keep in mind that the cheesecake may be slightly less creamy compared to using full-fat. It will still taste delicious!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply substitute the graham cracker crumbs with gluten-free alternatives like almond flour or gluten-free graham crackers. They’ll work just as well for the crust!
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the fridge for up to 3 days. Make sure to cover it well to prevent it from absorbing any odors from the fridge.
Can I Freeze This Cheesecake?
Yes, you can freeze it! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight before serving.
