Cottage Cheese Cheesecake

If you thought we were crazy when we made ice cream in a bag, then you’re going to think we’ve totally lost our marbles when we tell you we’re going to prepare a cheesecake without a single ounce of cream cheese.

Meet cottage cheese cheesecake—a cheesecake recipe with an unconventional spin thanks to an everyday container of cottage cheese.

While there’s nothing quite like a classic New York cheesecake made with cream cheese, you can, believe it or not, make a fantastic creamy cheesecake with cottage cheese instead. When pureed smooth, cottage cheese becomes incredibly thick and creamy, just like cream cheese, making it a wonderful substitute for cream cheese when making a homemade cheesecake.

Needless to say, we have high expectations that this cottage cheese cheesecake recipe will not disappoint.

Ingredients for Cottage Cheese Cheesecake

• Graham cracker crust: Just as with any good cheesecake, this cottage cheese cheesecake recipe is supported by a homemade graham cracker crust. You could also grab a premade graham cracker crust from the store instead.
• Cottage cheese: For the best results, choose a full-fat cottage cheese. Reduced fat and fat-free varieties will contain too much liquid and impact the stability and texture of the baked cheesecake.
• Greek yogurt: We like adding 1/2 cup Greek yogurt to the filling since it lends the cheesecake a bit of that classic tang. If you don’t have Greek yogurt, you can use an additional 1/2 cup blended cottage cheese as a yogurt substitute. Just know that the cheesecake will have a more mild flavor.
• Sugar: You’ll need 1 cup granulated sugar to sweeten the cheesecake filling. Do not use brown sugar or you’ll discolor the batter.
• Lemon zest: A lot of heavy, rich ingredients are included in this cheesecake filling, so we scratch in some lemon zest to lighten things up a bit with bright, citrusy flavor.
• Vanilla extract: Feel free to use vanilla extract or vanilla paste in this cheesecake with cottage cheese.
• Eggs: Baking with room-temperature eggs is imperative here. Cold eggs hitting room-temperature whipped cottage cheese will cause it to seize and lump, meaning you’ll have a lumpy cheesecake batter.
• Toppings: Top your finished cheesecake with homemade whipped cream, chocolate ganache or sauce, fresh berries or salted caramel sauce. The choice is yours!

Directions

Step 1: Preheat and prep

Preheat your oven to 350°F. Prepare a 9-inch springform pan by spraying the bottom and sides with nonstick cooking spray. Set aside.

Step 2: Make the crust

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In a small food processor, combine the graham crackers, melted butter and sugar. Pulse until the mixture resembles wet sand.

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Then, transfer the mixture to the prepared pan. Press the crust evenly into the bottom and about 1 inch up the sides of the pan.

Bake the crust for six to eight minutes until lightly browned, then remove and cool the crust to room temperature on a wire rack.

Editor’s Tip: Use the bottom of a glass or a measuring cup to press the crust into the pan.

Step 3: Puree the cottage cheese

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Add the cottage cheese to a food processor or high-powered blender.

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Puree until smooth and creamy.

Step 4: Make the filling

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Transfer the pureed cottage cheese to the bowl of a stand mixer fitted with a paddle attachment. Add the Greek yogurt, sugar, lemon zest, vanilla and salt. Beat together for one to two minutes.

Editor’s Tip: You could also use an immersion blender instead.

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With the mixer on low, add the eggs, one at a time, blending until fully incorporated and smooth after each addition.

Step 5: Bake the cheesecake

Place the pan on a double thickness of heavy-duty foil (about 18-inches square). Securely wrap the foil around the pan. Pour the batter onto the cooled crust.

Place the springform pan in a large baking pan; add 1 inch hot water to the larger pan. Bake the cheesecake until the center is just set and slightly jiggles when gently shaken, 45-60 minutes.

Transfer the cheesecake to a cooling rack and cool at room temp for 10 minutes. Carefully run a knife around the inside edge of the pan to loosen, and let the cheesecake cool for one hour. Cover the cheesecake with storage wrap and refrigerate it for at least eight hours or overnight.

Step 6: Serve the cheesecake

Cut the cheesecake into slices and serve it plain or with toppings of your choice. Warm chocolate sauce, homemade salted caramel, or fresh berries and whipped cream are all excellent options.

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Recipe Variations

• Use a different crumb crust: Instead of graham crackers, swap in other crumb crust ingredients like ground nuts, crushed pretzels, Oreo crumbs or ground gingersnap cookies.
• Try out different extracts: Easily change the flavor of this cheesecake with cottage cheese by introducing other extracts like lemon, orange, coconut, rum, butter or almond.
• Add mix-ins: I love how easy it is to make a cheesecake look and taste gourmet by simply adding in yummy treats. Just before you pour the cheesecake filling into the crust, fold in chopped candies like Reese’s or cookies like Oreos.
• Swirl in jam: Once the cheesecake filling is poured into the crust, dollop spoonfuls of jam on top of the unbaked cheesecake and use a toothpick or butter knife to swirl in the jam. This creates a pretty design and the fruit bakes right in!

How to Store Cottage Cheese Cheesecake

Wrap any leftovers of this cottage cheese cheesecake recipe in storage wrap or place cheesecake slices in airtight containers. The cheesecake can be kept in the fridge for up to five days.

Can you freeze cottage cheese cheesecake?

We don’t recommend freezing cottage cheese cheesecake. Thawing the cheesecake will severely alter the texture of the filling.

Cottage Cheese Cheesecake Tips

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Can I make this cottage cheese cheesecake recipe gluten-free?

Yes, you can make this cheesecake with cottage cheese gluten-free. It’s actually really easy to do! The filling is naturally gluten-free (just double-check that all the packaged goods are certified gluten-free), so all you need to do is locate some gluten-free graham crackers for the crust.

Do I have to use a water bath to bake a cheesecake?

No, you don’t have to use a water bath to make this cheesecake with cottage cheese. However, without it, you might experience the dreaded cheesecake crack. Cracked cheesecakes are overbaked and dry. The only way to fix them is by covering the top with whipped cream and pretending nothing ever happened (been there!).

But to prevent a cracked cheesecake in the first place, we use a cheesecake water bath. The water will heat up and make the oven steamy, creating a humid environment so the cheesecake stays nice and moist.

What if I don’t have a springform pan? Can I use a cake pan to bake a cheesecake?

OK, technically you can make cheesecake without a springform pan. But just know that cheesecakes are very delicate. If you try to lift the cheesecake from the pan, even using a parchment overhang, your cheesecake filling and crust might crack and break a bit. It’ll still taste great, though!