Cottage Cheese & Yogurt Egg Cheesecake Recipe

Introduction

This Cottage Cheese & Yogurt Egg Cheesecake is a light, creamy dessert that combines the tanginess of Greek yogurt with the richness of cottage cheese. It’s a smooth, protein-packed treat perfect for a healthier indulgence.

Ingredients

• 1 cup cottage cheese
• 1 cup Greek yogurt
• 3 large eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons cornstarch
• ½ teaspoon baking powder

Instructions

1. Step 1: Preheat your oven to 325°F (163°C) and lightly grease a 6-inch round cake pan.
2. Step 2: In a blender, combine the cottage cheese and Greek yogurt. Blend until completely smooth.
3. Step 3: In a mixing bowl, whisk together the eggs, maple syrup, vanilla extract, and a pinch of salt.
4. Step 4: Gently whisk in the cornstarch and baking powder until the mixture is fully combined and smooth.
5. Step 5: Pour the blended cottage cheese and yogurt mixture into the egg mixture. Stir gently until smooth, then pour the batter into the prepared cake pan.
6. Step 6: Bake for 35-40 minutes, or until the center is just set and slightly jiggly.
7. Step 7: Let the cheesecake cool in the oven with the door slightly open for 10 minutes, then refrigerate for at least 3 hours before serving.

Tips & Variations

• For a smoother texture, you can strain the cottage cheese before blending.
• Try adding a zest of lemon or orange to the batter for a fresh citrus flavor.
• Use honey instead of maple syrup for a different natural sweetness.
• Serve with fresh berries or a fruit compote to complement the tangy cheesecake.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for a few seconds if desired, though it’s best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt provides a thicker texture and tangy flavor, but you can substitute with regular yogurt. Drain it through a cheesecloth to remove excess liquid for best results.

Is it necessary to blend the cottage cheese and yogurt?

Yes, blending ensures a smooth, creamy cheesecake without lumps, giving the dessert a pleasant texture.

Cottage Cheese & Yogurt Egg Cheesecake Recipe

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4.5 from 59 reviews

This Cottage Cheese & Yogurt Egg Cheesecake is a light, creamy dessert made with blended cottage cheese and Greek yogurt, sweetened with maple syrup and flavored with vanilla. Baked to a delicate set, it offers a protein-packed, lower-fat alternative to traditional cheesecakes with a smooth, fluffy texture and subtle sweetness.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Cheesecake Base

• 1 cup cottage cheese
• 1 cup Greek yogurt
• 3 large eggs
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons cornstarch
• 1 teaspoon baking powder

Instructions

1. Preheat & Prep: Preheat your oven to 325°F (163°C) and lightly grease a 6-inch round cake pan to prevent sticking.
2. Blend Cottage Cheese & Yogurt: Place the cottage cheese and Greek yogurt in a blender and blend until completely smooth and creamy.
3. Mix Wet Ingredients: In a mixing bowl, whisk together the eggs, maple syrup, vanilla extract, and a pinch of salt until well combined.
4. Add Dry Ingredients: Gently whisk in the cornstarch and baking powder until the mixture is smooth and free of lumps.
5. Combine & Pour into Pan: Add the blended cottage cheese and yogurt mixture into the egg mixture and stir gently until fully incorporated. Pour the batter into the prepared cake pan.
6. Bake: Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is just set and still slightly jiggly when gently shaken.
7. Cool & Chill: Allow the cheesecake to cool in the oven with the door slightly open for 10 minutes, then refrigerate for at least 3 hours to fully set before serving.

Notes

• Ensure the cottage cheese is well blended to avoid curds in the cheesecake texture.
• Chilling the cheesecake is important for the texture to firm up properly.
• This cheesecake is naturally lower in fat and higher in protein compared to traditional cream cheese cheesecakes.
• Use a 6-inch pan for a thick, rich cheesecake. Larger pans will yield thinner results.
• Check for doneness by gently shaking the pan; the center should jiggle slightly but not be liquid.

Keywords: Cottage cheese cheesecake, yogurt cheesecake, healthy cheesecake, low fat dessert, baked cheesecake, protein-packed dessert