Description
A light and creamy Cottage Cheese Cheesecake that offers a healthier twist on the classic dessert. Lower in fat and high in protein, it’s perfect for a guilt-free indulgence.
Ingredients
Units
Scale
- 2 cups cottage cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp lemon zest (optional)
- 1 prepared graham cracker crust (9-inch)
Instructions
- Preheat oven to 325°F (160°C).
- In a blender or food processor, blend cottage cheese until smooth.
- Add sugar, eggs, sour cream, cornstarch, vanilla extract, and lemon zest. Blend until well combined and creamy.
- Pour mixture into the prepared graham cracker crust and smooth the top.
- Bake for 45–50 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Blending the cottage cheese thoroughly is key to achieving a creamy texture.
- You can use low-fat or full-fat cottage cheese depending on dietary preference.
- Top with fresh berries or a fruit compote for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 70mg