Cottage Cheese & Yogurt Egg Cheesecake Recipe
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.
- 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
Scale
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
- Preheat & Prep: Preheat your oven to 325°F (163°C) and lightly grease a 6-inch round cake pan to prevent sticking.
- Blend Cottage Cheese & Yogurt: Place the cottage cheese and Greek yogurt in a blender and blend until completely smooth and creamy.
- Mix Wet Ingredients: In a mixing bowl, whisk together the eggs, maple syrup, vanilla extract, and a pinch of salt until well combined.
- Add Dry Ingredients: Gently whisk in the cornstarch and baking powder until the mixture is smooth and free of lumps.
- 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.
- 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.
- 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
