This Cottage Cheese Cheesecake is a light and creamy delight that’s perfect for dessert lovers. It has a smooth texture and a slightly tangy flavor that makes every bite enjoyable!
Plus, it’s a healthier twist on traditional cheesecake! I love how easy it is to whip up. You just blend, bake, and chill. Can’t wait to share it with friends and see their smiles! 😊
Key Ingredients & Substitutions
Cottage Cheese: This is the star of the dish! Using small curd cottage cheese gives a smoother texture. If you want a creamier result, blend it even more. You can swap it with ricotta cheese if needed, but that will change the flavor slightly.
Cream Cheese: Full-fat cream cheese adds richness. If you’re looking for a lighter option, you can use reduced-fat cream cheese. You could also replace it with Greek yogurt for a tangy twist, keeping in mind it might alter the final texture a bit.
Graham Cracker Crumbs: These are classic for the crust. If you don’t have them, you can use crushed digestive biscuits or even ground almonds for a gluten-free version. For a chocolate crust, try using chocolate cookie crumbs!
Sugar: Granulated sugar is standard for sweetness. If you prefer, you can reduce the sugar or use a sugar substitute like stevia or honey. Just remember, using honey may alter the texture a bit.
How Do You Get a Smooth Cheesecake Without Lumps?
Achieving a lump-free cheesecake is key! Here’s how to do it:
- Blend the cottage cheese and cream cheese for at least 2-3 minutes. This breaks down any lumps, giving you that smooth texture.
- Make sure all ingredients are at room temperature. Cold eggs or cheese can cause a lumpy batter.
- When adding eggs, blend them in one at a time. This helps incorporate air and keeps the mixture smooth.
Following these tips will ensure your cheesecake is creamy and delicious! Enjoy your baking adventure!
Cottage Cheese Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 cups cottage cheese (preferably small curd)
- 1 cup cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour or cornstarch
For the Topping:
- 1/2 cup raspberry or strawberry jam
- Fresh raspberries and blueberries for garnish
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful cheesecake requires about 15 minutes for prep, 50-60 minutes for baking, and around 4 hours (or overnight) to chill. So, plan for a total of about 5-6 hours from start to finish, including baking and cooling time. A bit of patience will reward you with a delicious treat!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 325°F (160°C). While that warms up, lightly grease a 9-inch springform pan to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. It should resemble wet sand. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. This will create a delicious crust for your cheesecake.
3. Blend the Filling:
Now, grab your blender or food processor. Combine the cottage cheese and cream cheese in it, blending until the mixture is very smooth and creamy—about 2-3 minutes. This step helps to eliminate any lumps, which gives you a beautifully smooth cheesecake.
4. Combine Ingredients:
Add the granulated sugar, eggs, vanilla extract, lemon juice, and flour (or cornstarch) to the blended cheese mixture. Blend again until everything is fully combined and smooth. This step is key for that perfect cheesecake texture!
5. Pour into the Crust:
Pour the cheesecake filling onto the prepared crust in the springform pan. Use a spatula to smooth the top. You want to make it look as nice as possible because presentation matters!
6. Bake:
Place the cheesecake in the preheated oven and bake for about 50-60 minutes. You want the center to be almost set but still slightly jiggly—it will firm up as it cools.
7. Cool Gradually:
After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling will help prevent cracks from forming on the surface.
8. Chill:
Once cooled, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours, or best overnight, to let the flavors develop and the texture set.
9. Add the Topping:
Before serving, gently spread the raspberry or strawberry jam over the top of the cheesecake. This adds a lovely color and sweetness! Then, garnish with fresh raspberries, blueberries, and a few mint leaves if you like.
10. Enjoy:
Slice your cheesecake and serve it chilled. It’s a light, creamy delight that everyone will love! Enjoy this delicious treat!
Can I Use Low-Fat Cottage Cheese?
Yes, you can use low-fat cottage cheese, but the texture might be slightly different, being a bit less creamy. If you want to maintain the creaminess, consider sticking with regular cottage cheese.
What If I Don’t Have Graham Crackers?
No worries! You can substitute graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or even ground nuts like almonds for a gluten-free option. Just adjust the sugar and butter as needed based on the substitute.
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. If you want to keep it longer, you can freeze it. Just make sure to wrap it well to prevent freezer burn, and it can be stored for up to 2 months.
Can I Skip the Topping?
Absolutely! If you’re not a fan of jams or toppings, feel free to serve the cheesecake plain. It’s delicious on its own, or you can dust it with powdered sugar or serve with a dollop of whipped cream instead.
