Cottage Cheese & Yogurt Egg Cheesecake Recipe

There’s something truly special about the easy elegance of this Cottage Cheese & Yogurt Egg Cheesecake Recipe. It combines the creamy tang of cottage cheese and the smooth richness of Greek yogurt with the perfect hint of lemon zest and vanilla, all resting on a buttery graham cracker crust. This cheesecake is lighter than traditional versions but just as indulgent, offering a refreshing twist that feels like a cozy hug with every bite. Whether you’re treating yourself or sharing with guests, this recipe is a delightful way to enjoy cheesecake without feeling weighed down.

Ingredients You’ll Need

Gathering simple, wholesome ingredients sets the stage for this luscious cheesecake. Each ingredient plays a vital role in building its creamy texture, tangy flavor, and gorgeous appearance.

• 1 1/2 cups graham cracker crumbs: This creates a crunchy, buttery base that adds the perfect contrast to the smooth filling.
• 1/4 cup melted butter: Helps bind the crust while lending rich flavor and crispness.
• 2 tablespoons sugar: Sweetens the crust and balances the tanginess.
• 1 pinch salt: Enhances all the flavors without being overpowering.
• 2 cups full-fat cottage cheese: The star ingredient providing creamy texture and a lovely tang.
• 1 cup plain Greek yogurt: Adds smoothness and heightens the cheesecake’s subtle zestiness.
• 3 large eggs: Bind everything together and give a lush, custard-like consistency.
• 1/2 cup granulated sugar: Sweetens the filling just right for balanced indulgence.
• 1 tablespoon cornstarch: Ensures the filling sets perfectly, making slicing a breeze.
• 1 teaspoon vanilla extract: Infuses delicate warmth and depth.
• 1 lemon zest: Offers fresh citrus notes that brighten each bite.
• 1/4 teaspoon salt: Rounds out the flavor and balances sweetness.
• 1 cup mixed fresh berries: Adds color and natural sweetness as a lovely topping.
• 2 tablespoons maple syrup or honey: Drizzled on top for extra sweetness and a glossy finish.
• 4–6 fresh mint leaves: Garnishes with a refreshing herbal touch.

How to Make Cottage Cheese & Yogurt Egg Cheesecake Recipe

Step 1: Preheat and Prepare the Pan

Kick off your baking journey by heating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper; this little step is a game changer because it prevents sticking and ensures your cheesecake comes out perfectly intact.

Step 2: Create the Crust

Mix the graham cracker crumbs with melted butter, sugar, and a pinch of salt until the blend looks crumbly yet sticky enough to press. Press this into the pan evenly for a sturdy base, then bake it for 10 minutes. Letting it cool completely after baking creates that satisfying crunch you want to pair with creamy filling.

Step 3: Make the Filling

Blend the cottage cheese until silky smooth to avoid any grainy texture—that’s the secret to a velvety cheesecake. Add Greek yogurt, eggs, sugar, cornstarch, vanilla, lemon zest, and salt, then blend again until everything is perfectly combined and luscious.

Step 4: Pour and Settle the Mixture

Pour the filling over your cooled crust with care. Tap the pan lightly on your countertop to coax out any trapped air bubbles, which can cause cracks or uneven baking. This small detail helps you achieve that flawless creamy surface.

Step 5: Prepare a Water Bath

Wrapping the bottom of your springform pan in foil prevents water from sneaking in. Nestle it in a larger baking dish, then add hot water about an inch high around the pan. This moist environment bakes the cheesecake gently, ensuring even cooking and a supple texture.

Step 6: Bake to Perfection

Bake for 50 to 60 minutes until the cheesecake is mostly set but has a slight jiggle in the center. This jiggle means it will have that smooth, creamy consistency—just the way a dreamy cheesecake should be!

Step 7: Cool Gradually

After baking, turn off the oven and open the door just a crack. Let the cheesecake rest inside for an hour to cool slowly. This prevents cracks and maintains a beautiful texture on top.

Step 8: Chill Thoroughly

Once cool, remove the cheesecake from the oven and let it reach room temperature. Cover it well and refrigerate for at least 4 hours, or better yet, overnight. The chilling time lets the flavors deepen and the cheesecake firm up for clean slices.

Step 9: Add the Toppings

When you’re ready to impress, top the cheesecake with bright, fresh berries, drizzle with your choice of maple syrup or honey, and sprinkle fresh mint leaves over the top. These add freshness, sweetness, and visual appeal in one beautiful package.

Step 10: Slice and Enjoy

Use a hot, clean knife to make neat slices that hold their shape. The creamy texture combined with the crunchy crust and tangy toppings creates a flavor combination that will have everyone asking for seconds!

How to Serve Cottage Cheese & Yogurt Egg Cheesecake Recipe

Garnishes

Fresh berries and mint leaves are classic toppers that add pops of color and subtle flavor contrasts. You can also sprinkle a tiny dusting of powdered sugar or add edible flowers for a garden-fresh touch. These little extras elevate your presentation effortlessly.

Side Dishes

Pair this cheesecake with a warm cup of herbal tea, a scoop of vanilla ice cream, or a light fruit salad to complement its creamy richness. These sides keep the dessert experience balanced and refreshing.

Creative Ways to Present

Try serving the cheesecake in individual ramekins or as mini cheesecakes for parties. Layer the cheesecake filling with berry compote in clear glasses for a stunning parfait. These ideas add fun and flair, making your Cottage Cheese & Yogurt Egg Cheesecake Recipe completely your own.

Make Ahead and Storage

Storing Leftovers

Store any remaining cheesecake in an airtight container in the refrigerator. Because of the fresh ingredients, it’s best enjoyed within 3 to 4 days for optimal flavor and texture.

Freezing

You can freeze this cheesecake if needed. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. It will keep well for up to 2 months. Thaw overnight in the fridge before serving for the best texture.

Reheating

Reheat cheesecake gently by bringing it to room temperature or warming slices in a microwave for a few seconds. Avoid overheating as it can alter the creamy consistency. Enjoy warm or cold, depending on your mood!

FAQs

Can I substitute low-fat cottage cheese or yogurt in this recipe?

Using low-fat versions is possible, but full-fat cottage cheese and yogurt provide a richer, creamier texture essential to the signature feel of this cheesecake. For the best result, stick with full-fat products.

What if I don’t have a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake. If you don’t have one, use a regular cake pan lined with parchment paper, but be extra careful when unmolding to avoid cracks.

Can this recipe be made gluten-free?

Absolutely! Swap the graham cracker crumbs for gluten-free crumbs or crushed nuts to keep the crust tasty and safe for those avoiding gluten.

How do I avoid cracks on the cheesecake surface?

Slow cooling, using a water bath, and avoiding over-baking are key to crack-free cheesecake. Cooling the cheesecake gradually in the oven and not rushing the chilling process also help keep the surface smooth.

Is the lemon zest necessary?

The lemon zest adds a refreshing brightness that lifts the flavors beautifully. While it’s not mandatory, it truly enhances the overall taste, making the cheesecake feel lighter and more vibrant.

Final Thoughts

This Cottage Cheese & Yogurt Egg Cheesecake Recipe is a wonderful way to enjoy cheesecake with a lighter, tangier twist. It’s approachable for home bakers and sure to impress friends and family with its creamy texture and fresh flavors. Give it a try and watch it become one of your favorite go-to desserts!

Cottage Cheese & Yogurt Egg Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 46 reviews

• Author: admin
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 20 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Cottage Cheese & Yogurt Egg Cheesecake offers a light and creamy alternative to traditional cheesecakes, combining the smooth texture of blended cottage cheese with tangy Greek yogurt. The graham cracker crust is subtly sweetened and baked to perfection, while a water bath ensures a silky, crack-free filling. Topped with fresh mixed berries, a drizzle of maple syrup or honey, and fresh mint leaves, this cheesecake is an elegant, refreshing dessert perfect for any occasion.

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Ingredients

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Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tablespoons sugar
• 1 pinch salt

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 lemon zest (zest of one lemon)
• 1/4 teaspoon salt

Topping

• 1 cup mixed fresh berries
• 2 tablespoons maple syrup or honey
• 4–6 fresh mint leaves

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Instructions

1. 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.
2. Make and Bake Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until crumbly and evenly press the mixture into the bottom of the pan. Bake for 10 minutes, then cool completely.
3. Blend Filling Ingredients: Blend the cottage cheese in a blender or food processor until smooth to avoid graininess. Add Greek yogurt, eggs, granulated sugar, cornstarch, vanilla extract, lemon zest, and salt; blend until creamy and uniform.
4. Pour Filling: Pour the smooth cheese mixture over the cooled crust in the pan. Gently tap the pan on the counter to remove air bubbles.
5. Prepare Water Bath: Wrap the bottom of the springform pan in aluminum foil to protect from water seepage. Place the pan into a larger baking dish and fill with hot water up to 1 inch high alongside the pan.
6. Bake Cheesecake: Bake in the preheated oven for 50–60 minutes until the edges are set and the center has a slight jiggle for creamy texture.
7. Cool Gradually: Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 1 hour to cool gradually and avoid cracking.
8. Chill: Remove the cheesecake from the oven, cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for the best firmness and flavor.
9. Add Toppings: Before serving, top the cheesecake with fresh mixed berries, drizzle with maple syrup or honey, and garnish with fresh mint leaves.
10. Serve: Use a hot, clean knife to slice the cheesecake neatly. Enjoy the creamy, refreshing dessert topped with berries and mint.

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Notes

• Blending the cottage cheese until smooth is important to avoid a grainy texture in the cheesecake filling.
• The water bath provides moisture and gentle heat, helping to prevent cracks and ensuring a creamy, evenly baked cheesecake.
• Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracking.
• Chilling overnight enhances the flavor and texture, making slicing easier.
• Using a hot knife for slicing creates clean cuts without damaging the cheesecake surface.