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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Toppings: Before serving, top the cheesecake with fresh mixed berries, drizzle with maple syrup or honey, and garnish with fresh mint leaves.
- Serve: Use a hot, clean knife to slice the cheesecake neatly. Enjoy the creamy, refreshing dessert topped with berries and mint.
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.
