Name: Cottage Cheese Cheesecake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 ½ cups (150 g) low sugar granola or muesli (alternatively sweet, low-fat biscuits like Graham crackers); 3 tbsp (40 g) butter; 3 cups (680 g) low fat cottage cheese; 3 eggs (medium or large); 2 tbsp cornstarch; ⅓ cup (80 g) cream; 4 tbsp (60 g) sugar; Salt to taste; 1 lemon (zested); 1 tsp vanilla extract (or ½ vanilla bean); ½ cup (60 g) raspberries or blueberries

Jump to Recipe· 4.3 from 5 reviews

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If you’ve been searching for a cheesecake that feels light, fresh, and incredibly satisfying without the heaviness of traditional cream cheese versions, this Cottage Cheese Cheesecake Recipe is about to become your new best friend. With a subtly sweet granola crust and a luscious, velvety filling made from cottage cheese, it strikes the perfect balance between creamy richness and wholesome goodness. It’s simple to make yet impressive to share, perfect for cozy gatherings or a special weekend treat that everyone will adore.

Ingredients You’ll Need

The image shows a metal rectangular baking pan filled with a smooth, creamy pale yellow batter. Scattered evenly on top are fresh blueberries and red raspberries, adding small pops of purple and red color against the pale batter. The pan is placed on a white marbled surface, which brightens the whole scene with a clean, fresh look. The contrast between the creamy batter and the vibrant berries creates a simple and inviting visual. photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly straightforward but thoughtfully chosen to create each element of this cheesecake—from the crunchy base to the tangy, smooth filling. Every item plays a key role in building layers of texture and flavor that make this dish stand out.

Low sugar granola or muesli (1 ½ cups / 150 g): Offers a crunchy, slightly nutty crust with a touch of natural sweetness.
Butter (3 tbsp / 40 g): Binds the granola base and provides a rich, golden finish.
Low fat cottage cheese (3 cups / 680 g): The heart of this cheesecake, delivering creaminess with a light, wholesome twist.
Eggs (3 medium or large): Give structure and firmness to the filling while keeping it soft and tender.
Cornstarch (2 tbsp): Helps the cheesecake set perfectly without becoming dense.
Cream (⅓ cup / 80 g): Adds luxurious silkiness and balances the tang from the cottage cheese.
Sugar (4 tbsp / 60 g): Sweetens gently to enhance flavor without overpowering.
Salt (to taste): A pinch that emphasizes all the other flavors beautifully.
Lemon zest (1 lemon): Brings a fresh, bright note that lifts the richness.
Vanilla extract (1 tsp or ½ vanilla bean): Infuses the filling with warm, comforting aroma and mild sweetness.
Raspberries or blueberries (½ cup / 60 g): Fresh berries that add bursts of juicy tartness and color.

How to Make Cottage Cheese Cheesecake Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 200°C (390°F). Coarsely grind the granola or biscuits – this texture is essential to create a crust that holds together perfectly without becoming soggy. Mix the melted butter thoroughly into the granola and press this mixture into the base of your baking tin, shaping an even layer that will give your cheesecake a delightful crunchy foundation. Pop it in the oven for 6 to 8 minutes, just until it turns a lovely golden brown, then remove it promptly to cool.

Step 2: Make the Filling

While the crust is cooling, blend the cottage cheese with eggs, cornstarch, cream, sugar, lemon zest, vanilla extract, and a pinch of salt until the mixture is silky smooth and glossy. The cornstarch ensures the filling will be nicely firm but still tender. This creamy batter is the soul of your cheesecake, promising a fresh and luscious bite in every forkful.

Step 3: Assemble and Bake

Pour the velvety filling over the cooled crust, then scatter the fresh raspberries or blueberries on top. These berries provide not only a gorgeous pop of color but also a bright tartness that balances the richness beautifully. Bake it for 30 minutes, until the edges are nicely browned and set, while the center holds a slight jiggle – a sign that it will settle to creamy perfection once chilled.

Step 4: Chill and Set

Once baked, allow your cheesecake to cool to room temperature before refrigerating it for at least two hours. This resting time is crucial as it lets the flavors meld and the texture firm up without losing that wonderful creamy softness.

How to Serve Cottage Cheese Cheesecake Recipe

A single slice of creamy cheesecake with a light brown crust layer at the bottom and a smooth pale yellow creamy top layer studded with whole blueberries and a red berry on the side. The cheesecake sits on a white plate with some crumbs scattered near the slice. A silver fork rests on the plate next to the cheesecake. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh berries or a dusting of powdered sugar instantly elevates this cheesecake’s appearance and taste. For an extra touch of indulgence, a drizzle of honey or a few mint leaves add both visual appeal and a burst of fresh flavor that perfectly complements the tangy filling.

Side Dishes

This cheesecake pairs wonderfully with a few simple sides that won’t overshadow its delicate flavor. Consider serving with a warm cup of coffee or tea to balance the cool creaminess, or alongside a small bowl of mixed fruit for a refreshing contrast.

Creative Ways to Present

Try turning this classic cheesecake into delightful individual servings by baking it in ramekins or small jars. Layering with fruit compote or a spoonful of yogurt on top can also make for a sophisticated and charming presentation, perfect for dinner parties or a special brunch.

Make Ahead and Storage

Storing Leftovers

After you enjoy a slice (or two), keep the remaining cheesecake refrigerated in an airtight container. It will stay fresh and creamy for up to 3 days, making it an excellent dessert to savor over several days without losing any of its texture or flavor.

Freezing

This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to indulge again, thaw it overnight in the fridge for a soft, creamy taste that’s almost as fresh as the day you baked it.

Reheating

This cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, let it sit at room temperature for 15 to 20 minutes before serving. Avoid using the microwave, as it can alter the texture and cause the crust to soften too much.

FAQs

Can I use full-fat cottage cheese for this recipe?

Absolutely! Full-fat cottage cheese will make the cheesecake extra creamy and rich, though the low-fat version keeps it lighter without sacrificing flavor.

What if I don’t have cornstarch? Can I substitute it?

You can use an equal amount of all-purpose flour or arrowroot powder instead, both will help the filling set nicely, though the texture may vary slightly.

Can I swap the granola crust for a traditional graham cracker crust?

Yes, substituting sweet, low-fat biscuits like Graham crackers works wonderfully and offers a familiar, buttery base with easy preparation.

Is it necessary to chill the cheesecake for two hours?

Chilling is key for the texture to develop fully and for the cheesecake to slice cleanly. If rushed, the filling may be too soft and less stable.

Can I use frozen berries instead of fresh?

Frozen berries can be used but drain them well to avoid adding extra moisture that could affect the crust and filling.

Final Thoughts

This Cottage Cheese Cheesecake Recipe is a delightful twist on a classic that everyone should try at least once. It’s approachable, bursting with fresh flavors, and offers a lighter yet indulgent dessert experience that’s hard to resist. Whether you’re an experienced baker or a kitchen novice, this cheesecake will quickly become a favorite you love sharing and enjoying again and again.

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