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!
Ingredients
- 3/4 cup graham cracker crumbs
- 1 tbsp sugar
- kosher salt
- 3 tbsp unsalted butter
- 1 cup cottage cheese
- 1/4 cup Greek yogurt (nonfat
- 1 large egg
- 2 1/2 tablespoons sugar
- 1 1/2 tablespoons flour or cornstarch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Optional: yogurt
Instructions
- 1
Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
- 2
Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened.
- 3
Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.
- 4
Combine all ingredients in a high-powered blender and process until smooth and combined.
- 5
Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy.
- 6
Let cool to room temperature before refrigerating for several hours or overnight.
- 7
Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar.