There is something truly delightful about a cheesecake that feels both light and indulgent, and that’s exactly what the Cottage Cheese & Yogurt Egg Cheesecake Recipe delivers. This version balances the richness of full-fat cottage cheese and creamy Greek yogurt with the bright freshness of lemon zest and berries, making it a perfect treat for any occasion. Not only does it have a luscious texture that melts in your mouth, but it also brings together simple ingredients in a way that feels special, comforting, and downright irresistible.
Ingredients You’ll Need
The magic of this Cottage Cheese & Yogurt Egg Cheesecake Recipe lies in its straightforward and wholesome ingredients. Each component plays a unique role, whether it’s building the crust or lending smoothness and flavor to the filling, creating a symphony of textures and tastes that come together beautifully.
- 1 1/2 cups graham cracker crumbs: for that buttery, crisp base to hold everything together
- 1/4 cup melted butter: adds richness and helps bind the crust perfectly
- 2 tablespoons sugar: sweetens the crust just enough without overpowering
- 1 pinch salt: enhances all the flavors in a subtle way
- 2 cups full-fat cottage cheese: the star ingredient providing creamy texture and protein
- 1 cup plain Greek yogurt: adds tang and smoothness to the cheesecake filling
- 3 large eggs: essential for structure and that perfect creamy set
- 1/2 cup granulated sugar: balances the tanginess of the cheese and yogurt
- 1 tablespoon cornstarch: helps stabilize the filling for a flawless slice
- 1 teaspoon vanilla extract: infuses warmth and depth to the flavor
- 1 lemon zest: brightens the overall taste with fresh citrus notes
- 1/4 teaspoon salt: rounds out the filling flavors nicely
- 1 cup mixed fresh berries: for a colorful, juicy topping bursting with freshness
- 2 tablespoons maple syrup or honey: a natural sweet drizzle that complements the berries
- 4–6 fresh mint leaves: to add a refreshing herbal touch as garnish
How to Make Cottage Cheese & Yogurt Egg Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Begin your cheesecake adventure by preheating your oven to 325°F (163°C). While the oven warms up, take a 9-inch springform pan and line the bottom with parchment paper—this little step ensures your cheesecake slips out effortlessly later on.
Step 2: Make the Crust
Combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a bowl. Stir thoroughly until the mixture looks crumbly but holds together when pressed. Press this mixture firmly into the base of the lined pan to create a smooth, even crust layer. Pop it into the oven for about 10 minutes so it sets nicely, then let it cool completely—this foundation is key for supporting the luscious filling.
Step 3: Blend the Cheesecake Filling Smooth
Naturally, cottage cheese can be a bit lumpy, so pour it into a blender or food processor and blend until silky smooth—this is what gives the cheesecake its luxurious texture. Next, add Greek yogurt, eggs, granulated sugar, cornstarch, vanilla extract, fresh lemon zest, and salt to the blender. Pulse everything together until the mixture is silky and homogeneous, promising a creamy and flavorful finish.
Step 4: Assemble the Cheesecake
Pour the velvety cheese mixture evenly over the cooled crust in your springform pan. Give the pan a gentle tap on the countertop—this little shake helps air bubbles escape, ensuring a smooth, even bake without cracks or holes in the filling.
Step 5: Prepare the Water Bath
Wrap the bottom of the springform pan securely with aluminum foil to keep water from seeping in during baking. Place the pan inside a larger baking dish, and pour hot water into the larger dish until it reaches about an inch up the sides of the springform pan. This water bath method creates a moist oven environment that cooks the cheesecake gently and evenly for that perfect texture.
Step 6: Bake to Perfection
Carefully slide the entire setup into your preheated oven. Bake for 50 to 60 minutes, watching for the edges to set firmly while the center retains a slight jiggle—that delicate wobble guarantees a creamy, melt-in-your-mouth texture instead of something dry or crumbly.
Step 7: Slow Cooling for a Flawless Finish
Once the timer bell rings, switch off your oven but leave the cheesecake inside with the door slightly cracked open. Let it rest like this for an hour to cool down gradually, a gentle process that prevents cracking and maintains the delicate top surface.
Step 8: Chill Until Ready
After the cheesecake has come off the heat, allow it to cool fully to room temperature. Cover the pan and refrigerate the cheesecake for at least 4 hours, preferably overnight. This chilling firms it up beautifully and deepens the flavors, making every slice a pure delight.
Step 9: Add the Finishing Touches
When you’re ready to indulge, gently remove the cheesecake from the springform pan. Top it generously with the vibrant mixed berries, drizzle with your choice of maple syrup or honey, and scatter fresh mint leaves on top to add a splash of color and freshness.
Step 10: Serve with Style
Use a hot, clean knife to slice startlingly smooth, creamy wedges. The heat helps cut through the cheesecake neatly without tearing. Serve immediately, and don’t be surprised if everyone asks for seconds—the Cottage Cheese & Yogurt Egg Cheesecake Recipe is that good.
How to Serve Cottage Cheese & Yogurt Egg Cheesecake Recipe
Garnishes
A garnish can make a dish sing, and for this cheesecake, fresh berries are a must. Their natural sweetness and slight tartness contrast beautifully with the creamy filling. Adding fresh mint leaves gives a refreshing herbal note and makes the whole dessert visually stunning. A drizzle of honey or maple syrup complements all these flavors with a touch of natural sweetness that ties everything together perfectly.
Side Dishes
While this cheesecake shines on its own, pairing it with simple sides can elevate your dessert experience. Consider serving alongside a scoop of vanilla bean ice cream for extra indulgence or a citrus-infused fruit salad to amplify the zesty lemon notes. A cup of freshly brewed coffee or a delicate herbal tea also complements the creamy texture and fresh toppings wonderfully.
Creative Ways to Present
If you want to impress guests or just add a little extra fun, try serving individual portions in clear glass jars or fancy dessert cups. Layer the cheesecake slices with fresh berries and a spoonful of whipped cream for a parfait effect. Alternatively, serve slices atop a plate garnished with edible flowers or a sprinkle of finely grated lemon zest to brighten the presentation.
Make Ahead and Storage
Storing Leftovers
Once refrigerated, your cheesecake will stay fresh and delicious for up to 4 days. Keep it well covered, either with plastic wrap or in an airtight container, to prevent it from absorbing any fridge odors and to maintain its creamy texture.
Freezing
You can freeze this cheesecake if you want to enjoy it later. Wrap it tightly in plastic wrap followed by aluminum foil. Place it in the freezer for up to 2 months. Before serving, thaw it slowly in the refrigerator overnight to preserve that silky texture this Cottage Cheese & Yogurt Egg Cheesecake Recipe is known for.
Reheating
While cheesecake is typically served chilled, if you’d like it slightly warmed, bring it to room temperature first. Avoid microwaving as this can cause the texture to become grainy and the crust to soften too much. Instead, let it sit at room temperature for about 20 minutes before slicing and serving.
FAQs
Can I use low-fat cottage cheese instead of full-fat?
Yes, you can substitute low-fat cottage cheese, but keep in mind it might affect the creaminess and richness of the cheesecake slightly. Full-fat versions provide a smoother texture and more indulgent mouthfeel.
Is it necessary to use a water bath while baking?
The water bath helps maintain even, gentle heat around the cheesecake, avoiding cracks and ensuring a creamy texture. While you can bake without it, the water bath greatly improves the quality and look of your cheesecake.
Can I make this cheesecake gluten-free?
Absolutely! Simply replace graham cracker crumbs with gluten-free cracker crumbs or crushed nuts for the crust. Just make sure all other ingredients comply with gluten-free standards.
How can I prevent cracks on the surface of the cheesecake?
Gentle baking at a low temperature, using a water bath, and allowing the cheesecake to cool gradually in the oven with the door ajar are key steps that prevent cracking. Resist the urge to open the oven door during baking as well.
What is the best way to slice this cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped dry before each cut. The heat helps create smooth knife movement and clean slices without tearing the delicate cheesecake layers.
Final Thoughts
Trust me when I say that the Cottage Cheese & Yogurt Egg Cheesecake Recipe will quickly become a favorite in your kitchen. It’s a beautiful twist on classic cheesecake that feels lighter yet still decadent, packed with fresh flavors and a wonderfully creamy texture. Whether for a family gathering or a special treat just for yourself, give this recipe a try—you’re going to love every single bite.
Print
Cottage Cheese & Yogurt Egg Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cottage Cheese & Yogurt Egg Cheesecake offers a lighter twist on the classic dessert by using full-fat cottage cheese and Greek yogurt for a creamy, smooth texture. Baked in a graham cracker crust and finished with fresh berries, honey or maple syrup, and mint, it’s a delightful, tangy yet sweet treat perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 pinch salt
Cheesecake Filling
- 2 cups full-fat cottage cheese
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
Toppings
- 1 cup mixed fresh berries
- 2 tablespoons maple syrup or honey
- 4–6 fresh mint leaves
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Make and Bake Crust: Mix graham cracker crumbs, melted butter, sugar, and salt until crumbly. Press mixture firmly into the pan’s base for an even layer. Bake for 10 minutes, then cool completely.
- Blend Filling: In a blender or food processor, blend cottage cheese until smooth to avoid graininess. Add Greek yogurt, eggs, sugar, cornstarch, vanilla, lemon zest, and salt, blending until creamy and uniform.
- Pour Filling: Pour the cheese mixture over the cooled crust in the springform pan. Tap gently on the counter to remove air bubbles.
- Prepare Water Bath: Wrap the pan’s bottom with aluminum foil. Place it in a larger baking dish and pour hot water into the dish to reach about 1 inch up the side of the pan, creating a water bath.
- Bake Cheesecake: Bake for 50–60 minutes until edges are set but center slightly jiggles for creamy texture.
- Cool Gradually: Turn off the oven, open the door slightly, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Chill: Remove from oven, cool to room temperature, then refrigerate covered for at least 4 hours or overnight for best firmness and flavor.
- Add Toppings: Before serving, top cheesecake with fresh mixed berries. Drizzle with maple syrup or honey and garnish with fresh mint leaves.
- Serve: Use a hot, clean knife to slice cheesecake neatly. Serve and enjoy the creamy, fresh, and fruity dessert.
Notes
- Blending the cottage cheese thoroughly is essential to avoid a grainy texture.
- Using a water bath during baking ensures even cooking and prevents cracking.
- Letting the cheesecake cool gradually in the oven helps maintain a smooth surface.
- For clean slices, warm your knife in hot water and wipe it between cuts.
- You can substitute maple syrup with honey or agave syrup as preferred.
