Here’s a full, detailed recipe for Cottage Cheesecake — a lighter and slightly tangy twist on traditional cheesecake. This version uses cottage cheese instead of cream cheese, giving it a unique texture and a bit more protein.
Cottage Cheesecake Recipe
Servings:
8–10 slices
Total Time:
Prep: 20 minutes
Bake: 45–55 minutes
Chill: 4+ hours or overnight
Ingredients
For the crust (optional but recommended):
1 ½ cups graham cracker crumbs (or digestive biscuits)
2 tbsp sugar
5 tbsp unsalted butter, melted
For the filling:
2 cups full-fat cottage cheese (use small curd or blend it for a smoother texture)
¾ cup granulated sugar
3 large eggs
1 cup sour cream or Greek yogurt
2 tbsp cornstarch or all-purpose flour
2 tsp vanilla extract
Zest of 1 lemon (optional, but recommended for brightness)
Pinch of salt
Instructions
1. Prepare the crust (optional):
Preheat the oven to 325°F (160°C).
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then set aside to cool.
2. Blend the cottage cheese:
Place the cottage cheese in a food processor or blender.
Blend for 1–2 minutes until very smooth — it should resemble cream cheese in texture.
3. Make the filling:
In a large mixing bowl, combine the blended cottage cheese, sugar, and eggs.
Add sour cream, cornstarch (or flour), vanilla extract, lemon zest, and salt.
Beat until the mixture is smooth and well combined. Avoid over-mixing.
4. Bake the cheesecake:
Pour the filling over the cooled crust in the springform pan.
Tap the pan gently to release air bubbles.
Bake in the preheated oven for 45–55 minutes, or until the edges are set and the center jiggles slightly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
5. Chill:
Transfer the cheesecake to the fridge and chill for at least 4 hours, preferably overnight.
Serving Suggestions:
Top with fresh berries or fruit compote
Add a dollop of whipped cream or a drizzle of honey
Dust with powdered sugar or cinnamon before serving
Storage:
Refrigerate: Covered, up to 5 days
Freeze: Wrap slices individually; freeze up to 1 month
