Cottage Cheese Cheesecake
This Cottage Cheese Cheesecake is creamy, tangy, and lighter than traditional versions. Easy to make and perfect for any occasion!
Equipment
- 9-inch Springform Pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
For the Crust:
- 6 sheets graham crackers for a crunchy and buttery crust
- 2 tablespoons monk fruit sweetener or use granulated sugar for sweetness
- 3 tablespoons cold whipped butter to bind the crust together
For the Filling:
- 8 ounces cream cheese I like Philadelphia for its smooth texture
- 2 1/3 cups 2% cottage cheese the star ingredient for creaminess
- 1 teaspoon lemon zest adds a refreshing brightness
- 2 large eggs for structure and richness
- 1/3 cup monk fruit sweetener or sugar for the filling
- 2 teaspoons all-purpose flour helps to set the filling
- 1 tablespoon vanilla extract for a warm, sweet flavor
- Optional fruit for topping such as strawberries, blueberries, or raspberries
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C). Crush the graham crackers into fine crumbs using a food processor or a zip-top bag with a rolling pin. Combine the crumbs with 2 tablespoons monk fruit sweetener and 3 tablespoons cold whipped butter; mix until coated and crumbly.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 10 minutes until lightly golden. Remove from oven and let cool.
Make the Filling
- In a large mixing bowl, beat 8 ounces cream cheese with an electric mixer until smooth. Gradually add 2 1/3 cups cottage cheese and mix well. Add 1 teaspoon lemon zest, 2 large eggs, 1/3 cup monk fruit sweetener, 2 teaspoons all-purpose flour, and 1 tablespoon vanilla extract. Beat until smooth and fluffy, scraping the bowl as needed.
Bake the Cheesecake
- Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake for 50 to 60 minutes until edges are set and center is slightly jiggly. Turn off the oven and crack the door; let cheesecake cool slowly for about an hour.
Chill and Serve
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. When ready, remove the springform pan sides and optionally top with fresh fruit. Slice and enjoy.
Notes
- This cheesecake can be made ahead and stored in the refrigerator for up to 5 days.
- Adjust sweetness by varying the amount of monk fruit sweetener or sugar to taste.
- For a gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour.
- Experiment with toppings like whipped cream, chocolate drizzle, or crushed nuts for extra texture and flavor.
- Freeze individual slices wrapped tightly for longer storage; thaw overnight in the refrigerator before serving.