Hey there, dessert lovers!
Have I got a treat for you! If you’re a fan of cheesecake, you’re going to want to stick around.
Today, I’m sharing my crowd-pleasing cottage cheese yogurt cheesecake.
It’s creamy, delicious, and surprisingly healthy.
Plus, it’s super easy to whip up!
Let’s dive into this cheesecake goodness together!
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 80-100 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 6 tbsp unsalted butter (melted and cooled)
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1 1/2 cups graham cracker crumbs
For the cheesecake filling:
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup plus 1 tbsp maple syrup
- 2 tsp flour (sifted to remove lumps)
- 2 1/3 cups cottage cheese (blended until smooth)
- 1/2 vanilla bean (scraped for seeds)
For the blackcurrant sauce (optional):
- 1/2 cup sugar
- 3 tbsp water
- 3/4 cup blackcurrants
Step 1: Prepare the Pan and Preheat the Oven
Line an 8-inch springform pan with parchment paper on the bottom.
If your pan is not non-stick, lightly oil the sides to prevent sticking.
Preheat your oven to 350°F (176°C) to get it ready for baking.
Step 2: Make the Crust
In a large bowl, mix together 1 ½ cups graham cracker crumbs, ¼ cup caster sugar, 6 tablespoons melted unsalted butter, and ½ teaspoon ground cinnamon until the ingredients are well combined.
Gently press the crust mixture into the lined springform pan using a small piece of parchment paper to cover your fingers, making it easier to press and form an even layer.
Set the prepared crust aside.
Step 3: Prepare the Cheesecake Filling
In a food processor or blender, blend 2 ⅓ cups of cottage cheese and 1 cup of Greek yogurt together on low speed until the mixture is smooth and creamy.
In a small bowl, beat together 2 large eggs.
Add the beaten eggs, ¼ cup plus 1 tablespoon of maple syrup, and 2 teaspoons of all-purpose flour to the blended cheese mixture.
Scrape the seeds from ½ a bourbon vanilla bean and mix them into the cheesecake filling to add a rich vanilla flavor.
Step 4: Assemble and Bake the Cheesecake
Pour the smooth and well-mixed cheesecake filling into the prepared springform pan over the crust.
Spread it out evenly.
Place the cheesecake in the preheated oven and bake for about 1 hour, or until the cheesecake is set.
The center should be slightly jiggly but not liquid.
Step 5: Cool and Serve
Once baked, remove the cheesecake from the oven and let it cool in the pan on a wire rack.
For best results, refrigerate the cheesecake for several hours or overnight to allow it to fully set and develop its flavors.
When ready to serve, carefully release the cheesecake from the springform pan, slice, and enjoy your delicious homemade cheesecake!
