Cottage Cheese Cheesecake
If you're looking for the best cottage cheese cheesecake, this recipe delivers everything you love about classic cheesecake with a lighter, high-protein twist. Blended cottage cheese creates an incredibly smooth, creamy filling that pairs perfectly with rich cream cheese and a buttery graham cracker crust. The result is a velvety cheesecake that's surprisingly indulgent while offering more protein than traditional recipes. Whether you're serving it for holidays, birthdays, brunch, or simply satisfying a sweet craving, this easy homemade cheesecake is guaranteed to impress. Top it with fresh berries, raspberry sauce, salted caramel, or your favorite seasonal toppings for a dessert everyone will love.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon optional
- 6 tablespoons melted butter
Filling
- 2 cups full-fat cottage cheese
- 8 ounces cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Mix crust ingredients, press into the pan, and bake for 10 minutes. Cool completely.
- Blend the cottage cheese until completely smooth.
- Beat the cream cheese until fluffy, then add the sugar.
- Mix in the blended cottage cheese.
- Add the eggs one at a time, followed by the vanilla, lemon juice, zest, salt, and cornstarch. Mix just until combined.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 6 hours or overnight before slicing and serving.
Notes
Nutrition (Approximate Per Slice)
Calories: 285Protein: 12g
Carbohydrates: 24g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 72mg
Sodium: 270mg
Sugar: 17g
Fiber: 0g