Easy Cottage Cheese Cheesecake
This cheesecake is high in protein and retains all the creaminess of traditional cheesecake with a light yet dense texture. Top this with a fruit compote, fresh fruit, or granola for a fun texture contrast!
Equipment
- 6-inch springform pan
Ingredients
Graham Crust (optional)
- ¾ cup graham cracker crumbs
- 1 tbsp sugar
- pinch kosher salt
- 3 tbsp unsalted butter melted
Cheesecake Filling
- 1 cup cottage cheese (2%, but any kind will work)
- ¼ cup Greek yogurt (nonfat, 2% or full-fat all work)
- 1 large egg
- 2.5 tbsp sugar
- 1.5 tbsp flour or cornstarch
- ½ tsp vanilla extract
- ½ tsp lemon zest
Toppings (optional)
- yogurt
- strawberries
- granola
Instructions
- Preheat oven to 350°F and grease a 6-inch springform pan.
- Combine graham cracker crumbs, sugar, and salt. Stir in melted butter and press into the pan. Bake for 10-12 minutes until golden.
- Blend cottage cheese, Greek yogurt, egg, sugar, flour, vanilla, and lemon zest until smooth. Pour into the crust.
- Bake for 30-35 minutes until edges are set, center slightly jiggly. Cool to room temperature, then refrigerate for several hours or overnight.
- Spread or sprinkle desired toppings before serving.
Notes
Try topping with homemade granola and strawberry compote made from boiled frozen strawberries, water, and a slurry with cornstarch and a pinch of sugar.