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Healthy Cottage Cheese Cheesecake with Blackcurrant Jam Recipe

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4.1 from 2 reviews

  • Author: Chef
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Diet: Low Fat

Description

This Healthy Cheesecake with Cottage Cheese offers a lighter twist on traditional cheesecake by using cottage cheese and Greek yogurt for a creamy texture and reduced fat content. It features a crunchy graham cracker crust, a smooth, subtly sweetened filling with real vanilla bean, and a fresh homemade blackcurrant jam topping. Perfect for those seeking a delicious yet nutritious dessert option.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (140 grams) (also works with digestive crumbs)
  • 1/4 cup caster sugar (50 grams)
  • 6 tablespoons unsalted butter (85 grams), melted
  • 1/2 teaspoon ground cinnamon

Cheesecake Filling

  • 2 1/3 cups cottage cheese (500 grams)
  • 1 cup Greek yogurt (200 grams)
  • 2 large eggs
  • 1/4 cup plus 1 tablespoon maple syrup (75 grams)
  • 2 teaspoons all-purpose flour
  • 1/2 bourbon vanilla bean

Blackcurrant Jam

  • 3/4 cup blackcurrants (150 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 3 tablespoons water (50 milliliters)

Instructions

  1. Prepare the Pan: Line an 8-inch springform pan with parchment paper on the bottom. If the pan is not non-stick, lightly oil the sides to prevent sticking.
  2. Preheat Oven: Preheat your oven to 350°F (176°C) to get it ready for baking.
  3. Make the Crust: In a large bowl, combine graham cracker crumbs, caster sugar, melted unsalted butter, and ground cinnamon. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed.
  4. Form the Crust: Gently press the crust mixture firmly into the bottom of the lined springform pan. Use a small piece of parchment paper to cover your fingers for easier pressing. Set aside while preparing the filling.
  5. Blend the Filling: In a food processor or blender set on low speed, blend cottage cheese and Greek yogurt together until smooth and creamy without lumps.
  6. Mix Wet Ingredients: In a small bowl, beat the eggs until combined. Add the eggs, maple syrup, and all-purpose flour to the blended cottage cheese mixture. Scrape the seeds from the vanilla bean pod and stir them fully into the mixture for flavor.
  7. Assemble and Bake: Pour the prepared filling over the crust in the springform pan. Place the pan in the preheated oven and bake for about 1 hour, or until the cheesecake is set and a toothpick inserted near the center comes out clean.
  8. Make the Blackcurrant Jam: Meanwhile, in a medium saucepan combine blackcurrants, granulated sugar, and water. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring frequently, until the mixture thickens into a jam-like consistency.
  9. Cool the Jam: Remove the saucepan from heat and allow the blackcurrant jam to cool to room temperature before using.
  10. Serve: Once the cheesecake has cooled, top it with the blackcurrant jam. The cheesecake is best served chilled or at room temperature for optimal flavor and texture.

Notes

  • You can substitute digestive biscuits for the graham cracker crumbs if unavailable.
  • For a smoother texture, ensure the cottage cheese and Greek yogurt are well blended to avoid lumps in the filling.
  • Using a vanilla bean enhances flavor significantly; if unavailable, substitute with 1 teaspoon pure vanilla extract.
  • Allow the cheesecake to fully cool and chill to set properly before slicing.
  • The blackcurrant jam can be stored in the refrigerator for up to one week.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/healthy-cottage-cheese-cheesecake-with-blackcurrant-jam-recipe/