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
Scale
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.
