Cottage cheese cheesecake is your standard cream cheese cheesecake’s healthier cousin, but you wouldn’t know it if I didn’t tell you. Not only does this cottage cheese cake look great, it tastes fantastic too, with lots of easy options to dress up it with flavours.
Cottage cheese cheesecake replaces the cream cheese from your standard cheesecake recipe (think: New York cheesecake) with a healthier cottage cheese. But unlike most healthy desserts, this recipe tastes sinfully good.
(It is however a bit of a mouthful to say.)
I first learnt about it from a friend a few years ago when looking for healthier alternatives to cheesecake. I was skeptical, but I’m so glad I ended up trying it!
What is cottage cheese cheesecake
Cottage cheese cheesecake is a cheesecake made using cottage cheese (instead of cream cheese as you would find in a ‘regular’ cheesecake).
Can you use cottage cheese instead of cream cheese in a cheesecake
Yes, absolutely. It does change the final result a little bit though. Cottage cheese has lower fat amounts and increased protein content when compared to cream cheese, making it a healthier option for those watching their diet, as well as a great option for those looking for something ever so slightly less indulgent.
- Unsalted butter, melted
- All-purpose flour
- Baking powder
- Kosher or sea salt
- Cottage cheese
- Granulated white sugar
How to make cottage cheese cheesecake
Start by preheating your oven to 400 degree F. Line a 9-inch cake pan (regular cake pan or springform pan both work – I prefer the latter) with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk the eggs, cottage cheese, sugar, and honey together until smooth. If you see that the cottage cheese looks like it’s separated (or that there are little cheese curds floating around), don’t worry. This is normal.
Add the wet ingredients to the dry ingredients and begin whisking. Once the mixture looks almost combined, add in the melted butter, and continue whisking until incorporated, forming a slightly lumpy batter.
Carefully pour the cheesecake batter into the pre-prepared cake tin. Sprinkle a little sugar over the batter.
Bake in the preheated oven until the cottage cheese cheesecake is nicely browned on top, shiny, and no longer jiggly in the centre, 40-45 minutes. The cake may be slightly puffed around the edges, and should spring back when pressed lightly.
I know you won’t want to wait, but allow the cheesecake to cool completely before slicing. Enjoy!
Refrigerate before serving: while it isn’t necessary to refrigerate this cheesecake before serving, I’d recommend you do (as with most cheesecakes). This allows the texture to set properly and gives the flavours more time to mingle.
Add a topping: If you’re anything like me, you may want to add a bit more of a prominent flavor to this cheesecake (I tend not to love plain cheesecake recipes). A berry compote is my first pick. If you’re looking for a super subtle option, trying sprinkling a touch of lemon zest over the baked cheesecake.
Use a springform pan: while you can bake this with any sort of cake pan, I’d recommend using a springform pan. The removable bottom makes it much easier to release the cheesecake without damaging the edges.
Power of technology: If you don’t feel like whisking (this isn’t a difficult whisk job), you can utilize an electric hand mixer or stand mixer to blend the ingredients together. I wouldn’t recommend going more than low or medium speed though. (For that reason, I don’t recommend going all-out with a blender or food processor.)
The link below is an affiliate link. This means that if you choose to purchase using it, I will receive a small commission (at no additional cost to you). These small commissions help keep Chocolates & Chai going. Thank you.
Luckily, there aren’t any difficult specialised tools required for this healthier cheesecake recipe. However, life will be much easier if you happen to have a springform pan.
One of my favourite things about base recipes like this cottage cheesecake recipe is how easy it is to create variations.
Something you might have noticed is that this recipe doesn’t include a separate crust. Graham cracker crumbs and melted butter can be combined to make a great and versatile cheesecake base. Personally, I like the natural crust that forms when making this cheesecake.
A healthy cottage cheese cheesecake
If you’re looking to make this cheesecake as healthy as possible, you’ll want to opt for a low-fat cottage cheese. Bonus points if it’s also low-calorie or high protein.
Toppings are everything
A great easy way to change up the flavor of a cheesecake is by adding a topping. Fresh berries or a berry sauce are my preferred options, but if you’re looking to be extra healthy, you can try serving it alongside a dollop of Greek yogurt. Alternatively, sweetened whipped cream or a bit of honey are great options too.
Easy recipe changes
I have two very easy changes that you can make to this base cheesecake recipe. First, you can add a teaspoon of vanilla extract to the cottage cheese mixture (the wet ingredients) before baking.
Second, you can sprinkle some chocolate chips into the mixture.
If you like what I’m doing here, and you want to help, why not go ahead and become a Patron? You can support Chocolates & Chai for as little as the price of a cup of coffee!
This recipe can be made in advance and stored for up to five days in an airtight container. Some sources note that cottage cheese cheesecake is also fine stored at room temperature, but I personally wouldn’t recommend trying this.
You can freeze the cheesecake – if you’re doing this, I’d recommend slicing it first. And then tightly wrapping each slice in parchment paper and cling film (or a well-fitted freezer bag) before freezing. Make sure to allow it to thaw completely before eating.
That’s it for today! That’s everything you need to know to make this cottage cheese cheesecake recipe. Have you tried it yet? Comment below and let me know.Print