Description
Easy Cottage Cheese & Yogurt Egg Cheesecake is a light, creamy, protein-rich cheesecake made with cottage cheese, yogurt, and eggs for a soft texture and fresh tangy flavor. This easy baked cheesecake is perfect for a healthier dessert, simple brunch treat, or make-ahead sweet recipe.
Ingredients
1 1/2 cups cottage cheese
1 cup plain Greek yogurt
3 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon lemon zest
1/8 teaspoon salt
1 tablespoon melted butter
3/4 cup graham cracker crumbs
Instructions
1. Preheat the oven to 325°F and lightly grease an 8-inch springform pan.
2. Mix the graham cracker crumbs with the melted butter and press the mixture into the bottom of the pan if using a crust.
3. Add the cottage cheese and yogurt to a blender or food processor and blend until completely smooth.
4. Transfer the mixture to a bowl and stir in the sugar, vanilla extract, cornstarch, lemon zest, and salt.
5. Add the eggs one at a time, mixing gently after each addition until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle.
8. Turn off the oven, crack the door open, and let the cheesecake rest inside for 20 minutes.
9. Remove the cheesecake and let it cool completely at room temperature.
10. Chill for at least 4 hours before slicing and serving.
Notes
Blend the cottage cheese very well so the filling turns out silky and smooth.
Do not overmix once the eggs are added because too much air can affect the texture.
For the cleanest slices, chill the cheesecake overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 13g
- Sodium: 230mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 88mg