Cottage Cheese Cheesecake

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Cottage Cheese Cheesecake

This Cottage Cheese Cheesecake is light and tender with 10 grams of protein in each slice. Made with 8 simple ingredients, no cream cheese, and right in your blender!

Prep Time30

Cook Time1 10

Chilling Time7

Total Time8 40

Course: Dessert

Cuisine: North American

Diet: Vegetarian

Servings: slices

Calories: 181kcal

Author: Olena Osipov

Ingredients

For the Crust:

11 full sheet graham wafers (1 1/2 cups crumbs or 180 grams)
6 tablespoons butter melted
1 tablespoon cane sugar

For the Filling:

2 cups cottage cheese 2% or 4% (16 ounces tub)
2 cups plain Greek yogurt 2% or higher
3 large eggs
3/4 cup cane sugar
1 tablespoon pure vanilla extract
2 tablespoons cornstarch

US Customary - Metric

Instructions

Prep:

Preheat oven to 350 degrees F. Place the bottom of a 9-inch springform pan on top of parchment paper, circle with a pencil, cut out a round and line the bottom of a springform pan with it. Rub the sides inside the form with butter. These steps help with the cheesecake release.
Wrap the bottom and sides of the pan with 3 layers of heavy duty foil, ensuring there are no rips or holes. Set aside.

To make the crust:

In a food processor, add graham wafers and process until finely ground. Transfer to a medium bowl, add melted butter and sugar. Mix with spatula until well combined.
Transfer to previously prepared springform pan, level with spatula and press with a glass into uniform packed layer. Bake for 10 minutes, then remove from the oven and cool off for 10 minutes.

To make the filling:

In a high speed blender, add cottage cheese, Greek yogurt, eggs, sugar, vanilla extract and cornstarch. Blend until smooth, pausing and scraping the walls.
Pour filling carefully over pre-baked crust. Place springform pan in the center of a large baking sheet.

To bake the cheesecake:

Boil a full kettle of water and pour it inside the baking sheet around the springform pan reaching up to 1 inch on the sides of the cake pan.
Bake cheesecake for 50-60 minutes or until the center of the cheesecake jiggles a bit when you gently tap the pan and edges are brown.
Turn off the oven and open the door slightly. Let cheesecake sit in the water bath in the oven to cool off for 1 hour.
Remove cheesecake from the oven and let it cool completely at room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
Run a knife gently around the rim to loosen the chilled cheesecake from the springform pan, then remove the rim. To cut cheesecake, use clean sharp knife. Wipe it clean and dip into warm water for neat slices.

Notes

Store: Refrigerate leftovers in a cheesecake pan covered with plastic or foil for up to 5 days.
Freeze: You can freeze leftovers or entire cheesecake by wrapping it inside the springform pan in plastic and then aluminum foil. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition