Description
This Berry Cottage Cheese Cheesecake is a high-protein, lower-fat version of the classic treat, featuring blended cottage cheese for a smooth, creamy texture and a naturally sweet berry topping. It’s the perfect healthier dessert for any occasion.
Ingredients
Units
Scale
- For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon honey or sugar (optional)
- For the Cheesecake Filling:
- 2 cups cottage cheese (full-fat or low-fat), blended until smooth
- 2 eggs
- 1/3 cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or flour
- For the Berry Topping:
- 1 cup mixed berries (fresh or frozen)
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat oven to 325°F (160°C). Line or grease a 9-inch springform pan.
- Make the crust:
- Mix graham cracker crumbs, butter, and sweetener. Press into the pan and bake for 8 minutes. Let cool.
- Prepare the filling:
- Blend cottage cheese until smooth. Add eggs, honey, vanilla, lemon juice, and cornstarch. Blend again until fully combined and creamy.
- Bake:
- Pour filling over crust. Bake for 45–50 minutes, or until the center is set and just slightly jiggly. Cool to room temperature, then chill in the fridge for at least 4 hours (preferably overnight).
- Make the topping:
- In a saucepan, cook berries, honey, and lemon juice over medium heat until juicy. Stir in the cornstarch slurry and simmer until thickened. Cool and spoon over chilled cheesecake.
Notes
- Blend cottage cheese well for a silky texture.
- Use Greek yogurt instead of cottage cheese for variation.
- Store leftovers covered in the fridge for up to 4 days.
Nutrition
- Calories: 220 kcal
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 65mg
