If you are craving a dessert that is both light and luxuriously creamy, this Cottage Cheese & Yogurt Egg Cheesecake Recipe is going to sweep you off your feet. It blends the wholesome tang of cottage cheese and Greek yogurt with the delicate sweetness of a classic cheesecake, resulting in a delightful treat that feels indulgent but not heavy. With a buttery graham cracker crust and a topping of fresh mixed berries drizzled with honey or maple syrup, this cheesecake offers the perfect balance of textures and flavors that’s sure to impress everyone around your table.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients. Each component plays a special role, creating a harmonious blend of flavors and textures that make this cheesecake so irresistible.
- 1 1/2 cups graham cracker crumbs: This provides a crisp, buttery base that gives the cheesecake its classic foundation.
- 1/4 cup melted butter: Holds the crust together while adding richness and depth.
- 2 tablespoons sugar: A little sweetness to enhance the crust without overpowering it.
- 1 pinch salt: Helps elevate all the flavors in the crust perfectly.
- 2 cups full-fat cottage cheese: The star ingredient that brings creaminess and subtle tanginess.
- 1 cup plain Greek yogurt: Adds smooth texture and a fresh slightly tart taste.
- 3 large eggs: Provide structure and help bind the filling together beautifully.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling just right.
- 1 tablespoon cornstarch: Acts as a gentle thickener for the filling’s silky texture.
- 1 teaspoon vanilla extract: Infuses aromatic warmth for that classic cheesecake flavor.
- 1 lemon zest: Brightens the filling with fresh citrus notes.
- 1/4 teaspoon salt: Balances the sweetness and enhances every bite.
- 1 cup mixed fresh berries: Juicy topping that brings vibrant color and refreshing flavor.
- 2 tablespoons maple syrup or honey: Adds natural sweetness and a luscious glaze on top.
- 4-6 fresh mint leaves: A final fragrant touch to elevate the presentation.
How to Make Cottage Cheese & Yogurt Egg Cheesecake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and make removing the cheesecake a breeze.
Step 2: Make and Bake the Crust
Combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt in a bowl. Press this mixture firmly and evenly into the base of your prepared pan. Bake the crust for 10 minutes, then remove and allow it to cool—this step helps the crust set to a perfect crumbly texture.
Step 3: Blend the Filling
Using a blender or food processor, puree the cottage cheese until smooth. Add in the Greek yogurt, eggs, granulated sugar, cornstarch, vanilla extract, lemon zest, and salt. Blend everything together until the mixture is velvety creamy with no lumps left behind.
Step 4: Assemble the Cheesecake
Pour the smooth filling over the cooled crust. Gently tap the pan on your countertop to release any trapped air bubbles, ensuring a perfect texture without cracks.
Step 5: Prepare for Water Bath Baking
Wrap the bottom of your springform pan in aluminum foil to prevent water leaks. Place it in a larger baking dish or pan and pour about an inch of hot water into the larger pan. This water bath creates a moist environment that encourages the cheesecake to bake evenly without cracking.
Step 6: Bake the Cheesecake
Bake your cheesecake for 50 to 60 minutes. You’ll want to watch for the edges to set firmly while the center still has a slight jiggle—this signals that it’s perfectly baked for creamy texture.
Step 7: Cool Slowly in the Oven
After baking, turn off the oven and crack the door open slightly. Let the cheesecake rest inside the warm oven for 1 hour. This gradual cooling helps prevent cracks and keeps the cheesecake silky smooth.
Step 8: Chill Thoroughly
Remove the cheesecake from the oven and water bath. Chill it in the refrigerator for at least 4 hours, or better yet, overnight. This rest time allows the flavors to meld and the texture to firm up just right.
Step 9: Add the Finishing Touches
Before serving, top your cheesecake with fresh mixed berries and drizzle with either maple syrup or honey for sweetness. Garnish with bright green mint leaves to add a pop of color and a refreshing aroma.
Step 10: Slice and Serve
For clean, beautiful slices, use a hot, clean knife. Warm the knife under hot water and wipe it dry before each cut; this simple trick helps the knife glide smoothly through the creamy cheesecake.
How to Serve Cottage Cheese & Yogurt Egg Cheesecake Recipe
Garnishes
A handful of fresh mixed berries not only add a burst of color but provide a juicy contrast to the creamy filling. Mint leaves bring an extra touch of elegance and a slight herbal note that awakens your taste buds with each bite.
Side Dishes
Consider pairing this cheesecake with a cup of freshly brewed coffee or a lightly steeped herbal tea to balance its richness. A small bowl of extra berries on the side invites everyone to customize each slice to their liking.
Creative Ways to Present
Serve individual mini cheesecakes or elegant cheesecake parfaits layered with additional fruit and a dollop of whipped cream. You could even drizzle a berry coulis or sprinkle some toasted nuts on top for a delightful crunch twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake tightly covered in the refrigerator to maintain freshness and prevent it from absorbing other flavors. It’s best enjoyed within 3 to 4 days for optimal texture and taste.
Freezing
You can freeze slices individually wrapped in plastic wrap and aluminum foil or stored in an airtight container. Thaw them overnight in the refrigerator before serving to preserve the creamy consistency without any icy texture.
Reheating
Cheesecake is typically enjoyed chilled, but if you prefer it slightly warmed, leave the slices at room temperature for about 15 minutes. Avoid microwaving to preserve the texture and flavor integrity.
FAQs
Can I use low-fat cottage cheese for this recipe?
While you can substitute low-fat cottage cheese, full-fat versions provide a creamier texture and richer flavor, making the cheesecake more decadent and satisfying.
Is it necessary to use a water bath?
The water bath helps bake the cheesecake evenly and prevents cracking. It’s highly recommended, especially for a smooth, creamy texture like in this recipe.
How do I ensure my cheesecake doesn’t crack?
Gentle blending, gradual cooling in the oven, and avoiding overbaking are key. The water bath and resting the cheesecake in the oven with the door cracked also greatly reduce cracking risk.
Can I make this recipe gluten-free?
Yes! Simply swap the graham cracker crumbs for gluten-free alternatives like almond flour or gluten-free graham crumbs to keep the crust crumbly and delicious.
Why is my cheesecake too watery?
Sometimes the yogurt or cottage cheese could release extra moisture. Make sure to blend thoroughly and bake for the recommended time. Also, chilling the cheesecake fully helps set the filling properly.
Final Thoughts
If you’re looking for a dessert that feels both comforting and special, the Cottage Cheese & Yogurt Egg Cheesecake Recipe is a must-try. It’s a delightful blend of wholesome ingredients and luscious texture that will quickly become a favorite in your kitchen. Go ahead and give it a try—your taste buds are in for a real treat!
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Cottage Cheese & Yogurt Egg Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cottage Cheese & Yogurt Egg Cheesecake is a light and creamy dessert that combines the tangy flavor of Greek yogurt with the smoothness of cottage cheese, baked on a buttery graham cracker crust. It’s topped with fresh mixed berries, a drizzle of maple syrup or honey, and fresh mint leaves, making it a delightful and elegant treat perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
- 1 pinch salt
Filling
- 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 (zest of one lemon)
- 1/4 teaspoon salt
Topping
- 1 cup mixed fresh berries
- 2 tablespoons maple syrup or honey
- 4–6 fresh mint leaves
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ease removal.
- Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until well combined. Press this mixture evenly into the base of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from oven and allow to cool.
- Prepare the Filling: Blend the full-fat cottage cheese until smooth and creamy. Add in the plain Greek yogurt, eggs, granulated sugar, cornstarch, vanilla extract, lemon zest, and salt. Blend again until the mixture is uniform and luscious.
- Assemble Cheesecake: Pour the creamy filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles ensuring a smooth finish.
- Prepare Water Bath: Wrap the bottom of the springform pan with foil to prevent water leakage. Place it in a larger roasting pan and pour hot water about 1 inch up the side of the springform pan to create a water bath for even baking.
- Bake: Bake the cheesecake in the preheated oven for 50 to 60 minutes. The edges should look set while the center will still have a slight jiggle when gently shaken.
- Cool in Oven: Turn off the oven and crack the oven door open. Let the cheesecake rest inside for 1 hour. This gentle cooling helps prevent cracks.
- Chill: Remove the cheesecake from the oven and water bath. Chill it in the refrigerator for at least 4 hours or overnight to set completely.
- Add Toppings: Just before serving, top the cheesecake with fresh mixed berries, drizzle with maple syrup or honey, and garnish with fresh mint leaves for a refreshing finish.
- Slice and Serve: Use a hot, clean knife for slicing the cheesecake to ensure neat, clean slices without sticking. Serve and enjoy this creamy, tangy dessert.
Notes
- Blending the cottage cheese until smooth is essential for a creamy texture.
- Using a water bath ensures even baking and prevents cracking.
- Allowing the cheesecake to cool gradually in the oven reduces the risk of surface cracks.
- Chilling overnight improves texture and flavor development.
- Use a hot knife dipped in warm water and wiped clean for smooth slicing.
