If you want to whip up a dessert that’s both delightfully creamy and wonderfully fresh, this Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe is your new best friend in the kitchen. It combines the smooth tang of Greek yogurt and the light fluff of cottage cheese, elevating the classic cheesecake to a refreshing treat that’s perfect any time of the year. The addition of fresh berries and a subtle hint of lemon zest brings a burst of color and brightness that makes every slice a little celebration on its own.
Ingredients You’ll Need
Getting started with this cheesecake means gathering simple ingredients that each play an important role in crafting its unique flavor and texture. From the crunchy, buttery crust to the creamy, airy filling, every element contributes to a perfect harmony.
- 1 1/2 cups graham cracker crumbs: Forms a crisp and slightly sweet base that contrasts beautifully with the creamy filling.
- 1/4 cup melted butter: Binds the crust together and adds a rich, indulgent flavor.
- 2 tablespoons sugar: Adds a touch of sweetness to the crust, balancing the tangy filling.
- 1 pinch salt: Enhances all the flavors subtly, making the crust more complex.
- 2 cups full-fat cottage cheese: Provides a hearty, creamy texture and a delightful tang.
- 1 cup plain Greek yogurt: Adds a smooth, creamy consistency and a slightly tart note.
- 3 large eggs: Give structure and richness to the cheesecake filling.
- 1/2 cup granulated sugar: Sweetens the filling just right without overpowering the tang.
- 1 tablespoon cornstarch: Helps the cheesecake set perfectly while keeping it light.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- 1 lemon zest: Infuses a fresh, bright citrus note that wakes up your taste buds.
- 1/4 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1 cup mixed fresh berries: Provides juicy bursts of color and natural sweetness as a topping.
- 2 tablespoons maple syrup or honey: Adds a natural drizzle of sweetness and gloss to the berries.
- 4-6 fresh mint leaves: Offers a refreshing aroma and vibrant green garnish to finish the plate beautifully.
How to Make Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe
Step 1: Preheat and Prepare the Pan
Start by setting your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper. This simple prep ensures your cheesecake won’t stick, making the final slice picture-perfect. Trust me, little details like this make the whole process smoother and cleaner.
Step 2: Make the Crust
Mix the graham cracker crumbs with melted butter, sugar, and a pinch of salt until the texture is like wet sand. Press this mixture evenly into the base of your pan. This forms the crunchy, buttery cradle for the filling. Bake it for 10 minutes to get that nice toasted flavor going, then let it cool before adding the creamy part.
Step 3: Blend the Filling
Now, here’s where the magic starts. Blend the cottage cheese until silky smooth, then add yogurt, eggs, sugar, cornstarch, vanilla extract, lemon zest, and salt. Blend again until the mixture is irresistibly creamy. This step is key for that luscious texture that makes this Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe stand out.
Step 4: Pour and Tap
Pour your velvety filling evenly over the crust. Give the pan a gentle tap on the countertop to release any trapped air bubbles, which helps prevent cracks and gives your cheesecake a flawless surface.
Step 5: Water Bath Setup
Wrap the bottom of the springform pan with foil to prevent leaks, then nestle it into a larger pan filled with about an inch of hot water. This water bath traps steam and gently cooks your cheesecake, ensuring it stays moist and sets beautifully without drying out.
Step 6: Bake to Perfection
Bake for about 50 to 60 minutes until the edges are firm but the center still has a slight jiggle. This delicate wobble means the cheesecake will set up perfectly as it cools, giving you that coveted creamy yet stable texture.
Step 7: Cool Gradually
Turn off the oven and crack its door open. Let the cheesecake rest inside for an hour to cool down slowly—this step helps prevent those pesky cracks.
Step 8: Chill Thoroughly
Refrigerate your masterpiece for at least 4 hours, preferably overnight. The chill time works wonders by firming up the cheesecake and allowing all the flavors to meld together beautifully.
Step 9: Top with Freshness
Just before serving, pile the cheesecake with mixed fresh berries. Drizzle with maple syrup or honey, and scatter fresh mint leaves on top for that pop of freshness and eye-catching color. This finishing touch elevates the dessert to café-level elegance.
Step 10: Slice and Enjoy
For clean, perfect slices, dip your knife in hot water and wipe it dry before every cut. This simple trick ensures each bite looks as incredible as it tastes.
How to Serve Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe
Garnishes
The fresh berries and mint are stars when it comes to garnishing this cheesecake. They add a natural sweetness, a slight tartness, and an aromatic freshness that pairs beautifully with the creamy filling. You can also sprinkle a light dusting of powdered sugar for an elegant touch that’s especially pretty for special occasions.
Side Dishes
Pair this cheesecake with a cup of strong coffee or a light herbal tea to balance the creaminess with a warm, welcoming sip. For a brunch setting, fresh fruit salads or lightly toasted nuts can complement the meal without stealing the show from this impressive dessert.
Creative Ways to Present
Want to wow your guests? Serve individual slices on clear glass plates to showcase the layers and vibrant berries. You can also layer parfait glasses with crumbled crust, filling, and berries for a playful, deconstructed take on this Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly wrapped in plastic or in an airtight container in the fridge. It will stay delicious and moist for up to 3 days, making it a perfect treat to enjoy later.
Freezing
This cheesecake freezes beautifully. Wrap it well with plastic wrap and aluminum foil or place it in a freezer-safe container. Freeze for up to 2 months. For best results, thaw it overnight in the fridge before serving.
Reheating
Cheesecake is best served cold, so avoid reheating. If you prefer it slightly softer, let it sit at room temperature for 15 to 30 minutes before slicing and serving.
FAQs
Can I use low-fat cottage cheese and yogurt?
While you can substitute low-fat versions, using full-fat cottage cheese and Greek yogurt gives the cheesecake its signature creamy texture and rich flavor that make this recipe so special.
What can I use instead of graham cracker crumbs?
Digestive biscuits or vanilla wafer crumbs work well too. Just make sure to adjust the sugar slightly if your alternative is sweeter or less sweet than graham crackers.
How do I prevent cracks in my cheesecake?
Gentle baking with a water bath, gradual cooling, and not overmixing the batter are key steps. Also, avoid opening the oven too early during baking to keep temperature steady.
Can I make this cheesecake without eggs?
Eggs provide structure and richness. Omitting them would alter the texture significantly. If you need an egg-free version, consider a no-bake cheesecake recipe instead.
How long will this cheesecake last in the fridge?
Properly stored in an airtight container, this cheesecake will stay fresh and delicious for up to 3 days in the refrigerator.
Final Thoughts
This Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe is a wonderful way to enjoy a lighter, tangy twist on traditional cheesecake that doesn’t sacrifice creaminess or flavor. Its fresh ingredients, ease of preparation, and stunning presentation make it a dessert you’ll want to come back to again and again. Give it a try—you’ll find it’s not just a recipe but a delightful experience worth sharing with family and friends.
Print
Cottage Cheese & Yogurt Egg Cheesecake with Fresh Berries Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This creamy Cottage Cheese & Yogurt Egg Cheesecake offers a lighter twist on classic cheesecake by using full-fat cottage cheese and Greek yogurt. The crust is made from graham cracker crumbs, baked briefly to a golden perfection. The filling is smooth and rich with a hint of lemon zest and vanilla, baked in a water bath to ensure a silky texture. Topped with fresh mixed berries, a drizzle of maple syrup or honey, and fresh mint leaves, this cheesecake is a delicious and elegant dessert 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 (from 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 Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
- Make and Bake the Crust: In a bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Press this mixture evenly into the base of the prepared springform pan. Bake the crust for 10 minutes, then remove from the oven and allow it to cool completely.
- Prepare the Filling: Blend the cottage cheese until smooth and creamy. Add the Greek yogurt, eggs, granulated sugar, cornstarch, vanilla extract, lemon zest, and salt. Blend all ingredients again until the mixture is completely smooth and creamy.
- Assemble the Cheesecake: Pour the creamy filling over the cooled crust in the springform pan. Tap the pan gently on the countertop to release any trapped air bubbles, ensuring a smooth surface.
- Prepare Water Bath: Wrap the bottom of the springform pan with foil to prevent water from seeping in. Place the wrapped pan into a larger baking pan filled with about 1 inch of hot water. This water bath will help the cheesecake cook evenly and prevent cracking.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50 to 60 minutes. The edges should be set and the center should have a slight jiggle when gently shaken.
- Cool in Oven: Turn off the oven and crack the door open. Let the cheesecake rest inside the oven for 1 hour to cool gradually, which helps prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 4 hours or preferably overnight to fully set and develop flavor.
- Add Toppings: Before serving, top the cheesecake with mixed fresh berries. Drizzle with maple syrup or honey for added sweetness and garnish with fresh mint leaves for a burst of color and freshness.
- Serve: For clean slices, heat a knife under hot water, dry it, and then slice the cheesecake into 10 even pieces.
Notes
- Ensure the springform pan is well sealed with foil to avoid water leakage during the water bath baking.
- Blending the cottage cheese until smooth is essential for a creamy, silky cheesecake texture.
- Letting the cheesecake cool gradually in the oven and then chill in the fridge helps prevent cracks on the surface.
- Using a hot knife for slicing ensures clean cuts without cracking the cheesecake.
- This cheesecake is best served chilled and consumed within 3-4 days for optimal freshness.
