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Cottage Cheese & Yogurt Egg Cheesecake

  • Author: Alioui
  • Total Time: 6 hours
  • Yield: 8 servings 1x

Description

This Cottage Cheese & Yogurt Egg Cheesecake offers a delightful compromise between indulgence and health.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar
  • 1 pinch salt
  • 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
  • 1/4 teaspoon salt
  • 1 cup mixed fresh berries
  • 2 tablespoons maple syrup or honey
  • 4–6 fresh mint leaves

Instructions

  1. Begin your cheesecake adventure by preheating your oven to 325°F (163°C). While the oven is reaching the desired temperature, take a 9-inch springform pan and line its bottom with parchment paper. This will help the cheesecake release without sticking once it’s done.
  2. Combine the graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl. Stir until everything is well combined and has a crumbly texture. Press this mixture firmly into the base of your prepared springform pan to create an even layer. Bake the crust for 10 minutes to set it before letting it cool completely.
  3. In a blender or food processor, add the cottage cheese and blend until perfectly smooth—this step is crucial to prevent a grainy texture. Next, add the Greek yogurt, eggs, granulated sugar, cornstarch, vanilla extract, lemon zest, and salt. Blend this mixture together until creamy and uniform in consistency.
  4. Carefully pour the smooth cheese mixture over the cooled crust in the springform pan. Give the pan a gentle tap on the counter to release any air bubbles that may have formed in the filling, promoting an even bake.
  5. Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping in during baking. Place the wrapped pan into a larger baking dish and pour hot water into the larger pan until it reaches about 1 inch up the side of the springform pan. This water bath ensures a moist environment that aids in cooking the cheesecake evenly.
  6. Transfer the pan to the preheated oven. Bake for 50–60 minutes, or until the edges of the cheesecake are set, while still having a slight jiggle in the center. This is key to a soft and creamy texture.
  7. Once the baking time is over, turn off the oven and crack the oven door ajar, letting the cheesecake rest inside for an additional hour. This gradual cooling prevents harsh temperature changes that could lead to cracks in your cheesecake.
  8. After the hour has passed, remove the cheesecake from the oven and allow it to cool to room temperature. Then, transfer it to the refrigerator, covering it well, and let it chill for at least 4 hours, or ideally overnight, for the best flavor and firm texture.
  9. When you’re ready to serve, take the cheesecake out, and top it with a colorful array of fresh berries. Drizzle your choice of honey or maple syrup over the fruits, and sprinkle some mint leaves on for a hint of freshness.
  10. To achieve neat slices, use a hot, clean knife to cut through the cheesecake. Enjoy each creamy bite topped with delicious, fresh berries!

Notes

Feel free to get creative with toppings; nuts, chocolate shavings, or agave drizzle can also be delightful!

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert

Nutrition

  • Calories: 220 kcal
  • Sodium: 180 mg
  • Protein: 12 g

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Find it online: https://corarecipes.com/healthy-cottage-cheese-yogurt-egg-cheesecake-recipe/