Description
A creamy, protein-rich twist on classic cheesecake made with blended cottage cheese, cream cheese, and a simple graham cracker crust.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling:
- 2 cups full-fat cottage cheese
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of the pan.
- Bake the crust for 8 minutes. Remove and let cool slightly.
- Blend the cottage cheese until completely smooth.
- Add the softened cream cheese, sugar, eggs, vanilla, lemon juice, and cornstarch. Blend just until smooth and combined.
- Pour the filling over the crust and smooth the top.
- Reduce the oven temperature to 325°F. Bake for 50 to 60 minutes, or until the edges are set and the center still has a slight wobble.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes.
- Remove from the oven and cool completely at room temperature.
- Cover and refrigerate for at least 4 hours before slicing. For the cleanest texture, chill overnight.
Notes
Blend the cottage cheese thoroughly for the smoothest filling. If your cottage cheese contains a lot of liquid, drain the excess before measuring and blending.
Store covered in the refrigerator for about 4 to 5 days. Individual slices can be frozen for up to 2 months and thawed overnight in the refrigerator.
Nutrition information will vary depending on the brands, substitutions, and serving size used.
- Prep Time: 20 minutes
- Cooling & Chilling Time: At least 4 hours
- Cook Time: 50–60 minutes
- Category: Dessert
- Cuisine: American