Easy Cottage Cheese Cheesecake
By Liam Carter
This cottage cheese cheesecake is a healthy and protein-packed alternative to traditional cheesecake. With a light, creamy, and smooth texture, it's infused with subtle vanilla and fresh lemon juice notes, making it a refreshing dessert choice. Easily prepared in a blender, this cheesecake can be customized with various toppings like fruit compote or granola. Perfect for serving at gatherings or as a delightful ending to a meal, it offers all the satisfaction of classic cheesecake without the heaviness.
Ingredients
- •3 quarter cup graham cracker crumbs (optional for crust)
- •1 tablespoon sugar (for crust)
- •1 pinch kosher salt (for crust)
- •3 tablespoons unsalted butter (melted for crust)
- •1 cup cottage cheese (any fat content)
- •0.25 cup Greek yogurt (nonfat, 2%, or full-fat)
- •1 large egg
- •2.5 tablespoons sugar
- •1.5 tablespoons flour (or cornstarch)
- •0.5 teaspoon vanilla extract
- •0.5 teaspoon lemon zest (optional)
Instructions
- 1
Preheat oven to 350°F and grease a 6-inch springform pan.
- 2
Combine graham cracker crumbs, sugar, and salt in a small bowl.
- 3
Stir in the melted butter until evenly moistened.
- 4
Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.
- 5
Nutrition (per serving)
Calories
274
