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
Scale
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.
