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Cottage Cheese Cheesecake with Strawberry and Granola Topping Recipe

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4.4 from 8 reviews

This Cottage Cheese Cheesecake recipe offers a lighter alternative to traditional cheesecake by using cottage cheese and Greek yogurt, creating a creamy, smooth texture with a slightly tangy flavor. Featuring a crunchy graham cracker crust and a hint of lemon zest, this dessert is easy to prepare with a blender and baked to perfection. Perfect for a decadent yet wholesome treat, it can be topped with fresh strawberries, yogurt, and granola for added texture and taste.

Ingredients

Graham Crust (Optional)

  • 3/4 cup graham cracker crumbs
  • 1 tbsp sugar
  • Pinch kosher salt
  • 3 tbsp unsalted butter, melted

Cheesecake Filling

  • 1 cup cottage cheese (2% or any kind) (227g/8oz)
  • 1/4 cup Greek yogurt (nonfat, 2% or full-fat) (57g/2oz)
  • 1 large egg
  • 2.5 tablespoons sugar (32g)
  • 1.5 tablespoons flour or cornstarch (12g)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest

Optional Toppings

  • Yogurt
  • Strawberries (fresh or in compote form)
  • Granola

Instructions

  1. Prepare the graham crust (optional): Preheat your oven to 350°F (175°C) and grease a 6-inch springform pan. You can double the ingredient amounts to use a larger pan if desired.
  2. Mix crust ingredients: Combine the graham cracker crumbs, sugar, and kosher salt in a small bowl. Stir in the melted butter until the mixture is evenly moistened.
  3. Form and bake crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 10 to 12 minutes until the crust is golden and fragrant. Remove from oven and set aside.
  4. Prepare cheesecake filling: Add the cottage cheese, Greek yogurt, egg, sugar, flour or cornstarch, vanilla extract, and lemon zest to a high-powered blender. Blend until the mixture is completely smooth and well combined.
  5. Assemble cheesecake: Pour the blended cottage cheese mixture over the baked crust (or directly into a greased 6-inch springform pan if skipping the crust).
  6. Bake cheesecake: Bake for 30 to 35 minutes until the edges are set and starting to brown with a matte finish, while the center should be slightly jiggly but not sloshy.
  7. Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate for several hours or overnight to fully set and develop flavor.
  8. Add toppings and serve: Before serving, spread or sprinkle your chosen toppings such as homemade granola, yogurt, and a quick strawberry compote made by boiling frozen strawberries with a splash of water, a cornstarch slurry, and a pinch of sugar until thickened.

Notes

  • The crust is optional; you may skip it and bake the cheesecake directly in a greased pan for a crustless version.
  • You can use either flour or cornstarch as a thickening agent; cornstarch gives a slightly lighter texture.
  • The cheesecake center should remain slightly jiggly after baking to achieve the perfect creamy texture once chilled.
  • For a quick strawberry compote, gently boil frozen strawberries with water, sugar, and a cornstarch slurry until thickened.
  • Use a high-powered blender for the smoothest filling texture, but a food processor or regular blender can work with extra blending time.
  • Refrigerate the cheesecake at least 4 hours, ideally overnight, for best flavor and firmness.

Find it online: https://cookedbysarah.com/cottage-cheese-cheesecake-with-strawberry-and-granola-topping-recipe/