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Creamy Cottage Cheese Cheesecake with Graham Crust Recipe

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4 from 4 reviews

  • Author: Chef
  • Total Time: 5 hours 5 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

This creamy and delicious Cheese Cheesecake combines a rich graham cracker crust with a smooth blend of cream cheese and cottage cheese, enhanced by a touch of lemon zest and vanilla. Baked to perfection and chilled for hours, it’s a perfect dessert for gatherings and celebrations, offering a light yet indulgent treat.

Ingredients

Crust

  • 6 sheets graham crackers (3.5 oz total)
  • 2 tablespoons monk fruit sweetener (or granulated sugar)
  • 3 tablespoons cold whipped butter
  • 1 tablespoon water

Filling

  • 8 ounces cream cheese (preferably Philadelphia)
  • 2 1/3 cups 2% cottage cheese
  • 1 teaspoon lemon zest (not packed)
  • 2 large eggs
  • 1/3 cup monk fruit sweetener (or granulated sugar)
  • 2 teaspoons all-purpose flour
  • 1 tablespoon vanilla extract
  • Optional fruit (for topping)

Instructions

  1. Prepare the pan: Line a 9-inch springform pan with parchment paper on the bottom and spray the sides with cooking spray to prevent sticking.
  2. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cheesecake.
  3. Make the crust: In a food processor, combine graham crackers, monk fruit sweetener (or sugar), and cold whipped butter. Pulse a few times, then add 1 tablespoon of water and pulse until the mixture reaches a coarse meal texture.
  4. Form the crust: Press the crust mixture evenly into the bottom of the prepared springform pan to form a firm base. Set aside.
  5. Prepare the cheesecake filling: In a blender, combine cream cheese, cottage cheese, and lemon zest. Blend until the mixture is very smooth to ensure a creamy cheesecake texture.
  6. Add eggs: Incorporate the eggs one at a time into the cheese mixture, blending after each addition to combine thoroughly.
  7. Add remaining ingredients: Add vanilla extract, monk fruit sweetener (or sugar), and all-purpose flour to the blender. Pulse until everything is well blended and smooth.
  8. Pour and bake: Pour the cheesecake batter over the prepared crust in the springform pan. Bake in the preheated oven for about 45 minutes, or until the cheesecake is set but slightly wobbly in the center.
  9. Cool: Remove the cheesecake from the oven and allow it to cool on a wire rack.
  10. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to firm up and develop flavor.
  11. Serve: Top the cheesecake with fresh berries or your favorite fruit topping if desired. Slice into 12 pieces and serve chilled.

Notes

  • Ensure the cream cheese and cottage cheese are at room temperature to blend smoothly.
  • Do not overbake the cheesecake, as it will continue to set as it cools in the fridge.
  • The crust can be made a day ahead and refrigerated for convenience.
  • For a sweeter cheesecake, increase the monk fruit sweetener or substitute with granulated sugar according to taste.
  • Use fresh lemons for the zest to enhance flavor.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/creamy-cottage-cheese-cheesecake-with-graham-crust-recipe/