Here’s a delicious and protein-rich Cottage Cheese Cake—light, slightly tangy, and perfect for a healthy dessert or snack! It’s similar to cheesecake but with a lighter texture thanks to cottage cheese.
Cottage Cheese Cake
Prep Time: 15 mins | Cook Time: 45-50 mins | Chill Time: 2+ hours | Total Time: 3 hours
Servings: 8-10
Ingredients:
For the Crust:
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1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
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¼ cup (50g) granulated sugar (optional, adjust to taste)
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6 tbsp (85g) unsalted butter, melted
For the Filling:
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2 cups (450g) full-fat cottage cheese (blended smooth)
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8 oz (225g) cream cheese, softened
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¾ cup (150g) granulated sugar (or honey/maple syrup for a healthier option)
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3 large eggs, room temperature
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1 tsp vanilla extract
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2 tbsp all-purpose flour (or cornstarch for gluten-free)
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Zest of 1 lemon (optional, for brightness)
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Pinch of salt
For Topping (Optional):
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Fresh berries, fruit compote, or a drizzle of honey
Instructions:
1. Prepare the Crust:
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Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
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Mix graham cracker crumbs, sugar (if using), and melted butter until combined.
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Press firmly into the bottom of the pan. Bake for 8-10 minutes, then cool slightly.
2. Make the Filling:
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In a blender or food processor, blend cottage cheese until smooth (skip this step if using small-curd and don’t mind texture).
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In a large bowl, beat cream cheese and sugar until creamy. Add blended cottage cheese, eggs (one at a time), vanilla, flour, lemon zest, and salt. Mix until smooth.
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Pour filling over the crust and smooth the top.
3. Bake:
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Bake at 350°F (175°C) for 45-50 minutes, until edges are set but the center slightly jiggles.
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Turn off the oven, crack the door open, and let the cake cool inside for 1 hour to prevent cracking.
4. Chill & Serve:
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Refrigerate for at least 2 hours (overnight is best).
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Top with fresh berries, fruit sauce, or honey before serving.
Tips & Variations:
✅ Smoother texture? Strain cottage cheese in a fine-mesh sieve overnight to remove excess liquid.
✅ Lighter version? Use low-fat cottage cheese and reduce sugar.
✅ Flavor twists? Add cinnamon, almond extract, or cocoa powder to the crust.
✅ No-bake option? Use gelatin (1 tbsp dissolved in ¼ cup hot water) in the filling and chill until set.
This cottage cheese cake is creamy, subtly sweet, and packed with protein—great for dessert or even breakfast! Let me know if you’d like any modifications. 😊🍰