Best Cottage Cheese Lemon Cheesecake

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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!

Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)

 
Preparation Time20-30 minutes
Cooking Time60-75 minutes
Total Time80-105 minutes
Level of DifficultyMedium
 

Ingredients

  • 3 cups honey graham cracker crumbs
  • 1/2 cup chopped almonds
  • 6 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • 16 ounces small curd cottage cheese
  • 8 ounces mascarpone cheese (softened)
  • 8 ounces whipped cream cheese (softened)
  • 5 eggs
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon sea salt
  • 3 tablespoons all-purpose flour
  • 3 teaspoons lemon extract
  • Juice and zest of 2 large lemons
  • 1 cup plain organic yogurt
  • 4 teaspoons sugar (for yogurt)
 

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.

Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)
Image: © mollyshomeguide.com (Visualized and enhanced using AI technology)


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