Description
Indulge guilt-free with this Cottage Cheese Cheesecake, a healthier take on the classic dessert. Made with cottage cheese and Greek yogurt, this high-protein, low-calorie cheesecake delivers rich, creamy flavor without compromising on texture or taste. Perfect for a light dessert or snack!
Ingredients
For the Crust:
- 3.5 oz (100 g) graham crackers
- 2 tablespoons unsalted butter
- 1 tablespoon maple syrup or honey
For the Filling:
- 1¾ cups (390 g) cottage cheese (minimum 2% fat)
- ⅓ cup (80 g) Greek yogurt (5% fat)
- 2 large eggs
- ¼ cup (80 g) maple syrup or honey
- ⅓ cup (40 g) cornstarch
- 1 teaspoon vanilla extract
- 1½ teaspoons lemon juice
Instructions
- Prepare the Crust:
- Preheat the oven to 320°F (160°C).
- Grease or line a 9-inch (20 cm) springform pan with parchment paper.
- Blend graham crackers, butter, and maple syrup in a food processor until crumbly.
- Press the mixture into the pan and bake for 20 minutes.
- Prepare the Filling:
- Increase oven temperature to 350°F (180°C).
- Blend cottage cheese, Greek yogurt, maple syrup, eggs, cornstarch, vanilla extract, and lemon juice until smooth.
- Pour filling over the crust and spread evenly.
- Bake the Cheesecake:
- Bake for 40-45 minutes or until set.
- Cool to room temperature, then refrigerate for at least 8 hours before serving.
Notes
To make it crustless, skip the crust preparation and bake the filling directly in the pan.
For a gluten-free version, use gluten-free graham crackers.
Adding a scoop of protein powder to the filling boosts the protein content further.
