Hey there, dessert lovers!
Are you in the mood for something sweet? I’ve got a treat that’s sure to brighten your day!
Today, I’m sharing my delicious and creamy cottage cheese lemon cheesecake.
It’s got that perfect tangy flavor and a smooth texture you’ll fall in love with.
And the best part? It’s pretty easy to whip up!
Let’s dive into this heavenly dessert!
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 80-105 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 3 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 1/2 cup chopped almonds (finely chopped for better crust texture)
- 6 tbsp butter (melted, I use Land O Lakes)
For the filling:
- 3 tsp lemon extract
- 3 tbsp all-purpose flour (I like King Arthur brand)
- 1 1/2 cups granulated sugar
- 1/4 tsp sea salt
- 8 oz mascarpone cheese (softened, about 30 minutes at room temp)
- zest of 2 lemons (finely grated)
- juice of 2 lemons (freshly squeezed for best flavor)
- 8 oz cream cheese (whipped, softened)
- 5 eggs
- 16 oz small curd cottage cheese
For the serve:
- 4 tsp sugar
- 1 cup plain yogurt (full-fat for richness)
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C).
In a bowl, combine 3 cups of crushed honey graham crackers, ½ cup of sliced almonds, 6 tablespoons of melted butter, and 3 tablespoons of sugar.
Mix until well combined.
Pat the mixture into the bottom of a springform pan, pressing down firmly to create an even layer.
Coat the sides of the pan with cooking spray and cover the bottom and halfway up the sides with a piece of foil to prevent leakage.
Set the prepared pan aside.
Step 2: Blend the Cheese Mixture
In a large mixing bowl, combine 16 ounces of small curd cottage cheese, 8 ounces of mascarpone cheese, and 8 ounces of whipped cream cheese.
Using a mixer on low speed, blend the cheeses together until smooth.
Ensure all ingredients are evenly incorporated.
Step 3: Add Eggs and Dry Ingredients
Gradually add 5 eggs to the cheese mixture, blending on low speed after each addition until fully combined.
Slowly incorporate 1½ cups of sugar, ¼ teaspoon of sea salt, and 3 tablespoons of flour, mixing on low speed after each addition to avoid lumps.
Step 4: Add Lemon Flavoring
Add 3 teaspoons of lemon extract, the juice, and the zest of 2 large lemons to the cheese mixture.
Gently mix everything together using a rubber spatula to maintain the creamy texture.
Step 5: Prepare for Baking
Pour the filling into the prepared springform pan with the crust.
Place the springform pan in a large skillet or roasting pan.
Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps prevent cracking during baking.
Step 6: Bake and Serve
Carefully place the skillet or roasting pan in the oven.
Bake the cheesecake at 325°F (163°C) for 60-75 minutes, or until the center is set and slightly jiggles when shaken.
Allow the cheesecake to cool in the water bath for about 1 hour, then remove and chill in the refrigerator for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan, slice, and serve.
