Cottage Cheese Cheesecake
Light, tangy cheesecake with a graham cracker crust and no heavy cream cheese. Cottage cheese creates a delicate crumb and bright flavor that bakes into silky perfection.
- Total time
- 65 min
- Servings
- 8
- Calories
- 338
- Protein
- 10g
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tbsp butter, melted
- 2 tbsp sugar
- 2 cups cottage cheese, strained
- 8 oz cream cheese, softened
- 3 whole eggs
- ¾ cup sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- 1
Preheat oven to 325°F. Wrap a 9-inch springform pan with foil.
- 2
Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom of the pan.
- 3
Line a roasting pan with foil, then place the springform pan inside. Set aside.
- 4
Drain cottage cheese in a fine sieve for 10 minutes, pressing gently. Discard liquid.
- 5
Beat cream cheese and drained cottage cheese until smooth, scraping bowl occasionally, ~2 minutes.
- 6
Add eggs one at a time, beating after each addition until just combined. Don't overmix.
- 7
Add 0.75 cup sugar, lemon juice, vanilla, and salt. Beat on low until smooth.
- 8
Pour filling into the crust. Tap the pan gently on the counter to release any air bubbles.
- 9
Pour hot water into the roasting pan until it reaches halfway up the springform pan.
- 10
Bake for 35–40 minutes. The cake should jiggle slightly in the center when gently shaken.
- 11
Turn off oven. Crack the door open 4 inches and let the cake cool for 20 minutes.
- 12
Remove from oven and water bath. Cool to room temperature, then refrigerate at least 4 hours.
- 13
Run a thin knife around the edge. Release the springform pan and slice with a warm, wet knife.
Tools you’ll need
- 9-inch springform pan
- roasting pan
- fine sieve
- electric mixer
- large mixing bowl
- measuring cups and spoons
- offset spatula or spoon
- water bath (hot water from kettle)
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