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
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 (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.
