Description

A simple and delicious cottage cheese cheesecake featuring a crunchy graham cracker crust and a creamy, tangy filling made with cottage cheese, Greek yogurt, and a hint of lemon zest. Perfect for a light dessert or snack, this cheesecake offers a unique, protein-rich alternative to traditional cream cheese versions.

Ingredients

Crust

1 cup graham cracker crumbs (I use Honey Maid for the best honey flavor)
1 tbsp sugar
1 pinch salt
4 tbsp butter (melted and cooled slightly)

Filling

1 cup cottage cheese (I prefer Good Culture for its thick texture)
1/4 cup Greek yogurt
1 egg
4 tbsp sugar
2 tbsp flour (I always use King Arthur all-purpose flour)
3/4 tsp vanilla extract
3/4 tsp lemon zest

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Instructions

Prepare the crust. In a medium bowl, combine the graham cracker crumbs, 1 tablespoon sugar, and a pinch of salt. Pour in the melted, slightly cooled butter and stir until the mixture is evenly moistened and crumbly. Press this mixture firmly into the bottom of a greased 8-inch springform pan or pie dish to form the crust.
Make the filling. In a food processor or blender, combine the cottage cheese, Greek yogurt, egg, 4 tablespoons sugar, flour, vanilla extract, and lemon zest. Blend until the mixture is smooth and creamy, ensuring there are no lumps of cottage cheese.
Assemble the cheesecake. Pour the smooth filling over the prepared graham cracker crust, spreading it evenly with a spatula.
Bake the cheesecake. Preheat your oven to 325°F (163°C). Bake the cheesecake for about 40 minutes or until the edges are set and the center is only slightly jiggly when shaken.
Cool and chill. Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then refrigerate it for at least 4 hours, or overnight, to allow it to fully set and develop flavor.
Serve. Once chilled, carefully remove the cheesecake from the pan, slice, and serve plain or topped with fresh fruit, if desired.

Notes

For the smoothest texture, using a food processor or blender to puree the cottage cheese filling is essential.
You can substitute the all-purpose flour with cornstarch for a slightly lighter texture.
Make sure the melted butter is cooled, so it doesn’t melt the sugar in the crust mixture prematurely.
This cheesecake is best served well-chilled and can be stored in the refrigerator for up to 3 days.
Feel free to experiment with toppings such as fresh berries, a fruit compote, or a drizzle of honey.