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Creamy Cottage Cheese Cheesecake with graham crust, lemon, and fresh berries

Cottage Cheese Cheesecake

A smooth baked cheesecake made with cottage cheese and cream cheese, brightened with fresh lemon zest and vanilla over a simple graham-cracker crust.
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Ingredients
  

Graham Cracker Crust

  • 6 sheets graham crackers about 3.5 ounces total
  • 2 tablespoons granulated sugar
  • 3 tablespoons cold whipped butter
  • 1 tablespoon water

Cottage Cheese Cheesecake Filling

  • 8 ounces cream cheese
  • 2 1/3 cups 2% cottage cheese
  • 1 teaspoon fresh lemon zest
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 2 teaspoons all-purpose flour
  • 1 tablespoon vanilla extract

Optional Topping

  • Fresh berries or other fresh fruit

Instructions
 

Prepare the pan and oven:

  1. Line the bottom of a 9-inch springform pan with parchment paper and lightly prepare the sides to prevent sticking. Preheat the oven to 350°F.

Make the graham cracker crust:

  1. Add the graham crackers, granulated sugar, and cold whipped butter to a food processor and pulse several times. Add the water and pulse again until the mixture resembles coarse meal. Press the crust gently and evenly across the bottom of the prepared pan.

Blend the cheese mixture until smooth:

  1. Add the cream cheese, cottage cheese, and lemon zest to a blender. Blend until completely smooth with no visible cottage-cheese curds remaining.

Finish the cheesecake batter:

  1. Add the eggs one at a time and blend between additions. Add the vanilla, granulated sugar, and flour and pulse until evenly combined.

Bake and chill the cheesecake:

  1. Pour the smooth batter over the prepared crust. Bake for about 45 minutes, or until the cheesecake is set. Cool on a wire rack, then refrigerate for at least 4 hours or overnight.

Slice and serve:

  1. Carefully release the chilled cheesecake from the springform pan. Top with fresh fruit if desired and cut into 12 slices.
CHEF’S TIP
Blend the cottage cheese and cream cheese until completely smooth before adding the eggs.
Give the cheesecake the full four-hour chilling time before slicing.
Keep leftovers refrigerated in an airtight container for up to 5 days.
Course Dessert
Cuisine American
Keyword Cottage Cheese Cheesecake, high-protein cheesecake, cottage cheese dessert, creamy cottage cheese cake, lighter cheesecake recipe
CALORIES PER SERVING