If you are looking for a dessert that feels indulgent but still wholesome, you are going to fall in love with this Cottage Cheese & Yogurt Egg Cheesecake Recipe. Imagine a creamy, velvety cheesecake with a gentle tang from the yogurt and a subtle sweetness from the maple syrup, all held together by wholesome cottage cheese and eggs that give it a perfect, light texture. It’s a delightful twist on traditional cheesecake, bringing nutrition and comfort to your table in one gorgeous, creamy slice that’s surprisingly easy to make and impressively satisfying.
Ingredients You’ll Need
The magic of this Cottage Cheese & Yogurt Egg Cheesecake Recipe lies in its simple yet carefully chosen ingredients. Each one plays an essential role, from the tangy creaminess of the yogurt to the natural sweetness of maple syrup, ensuring you get a balanced, luscious flavor and a perfect texture every time.
- 1 1/2 cups cottage cheese: Acts as the creamy, protein-packed base that gives the cheesecake structure and richness.
- 1 cup Greek yogurt (full-fat or 2%): Adds a tangy depth and smoothness to the texture, while keeping things lighter than traditional cream cheese.
- 3 large eggs: Bind everything together with a silky custard-like consistency.
- 1/3 cup maple syrup: Gives a natural, warm sweetness that complements the slight tang from the dairy.
- 1 tablespoon lemon juice: Brightens the flavor, balancing sweetness with a refreshing zing.
- 1 teaspoon vanilla extract: Provides a lovely aromatic warmth that enhances all other flavors.
- 1 tablespoon cornstarch: Ensures the cheesecake sets properly without being dense or heavy.
How to Make Cottage Cheese & Yogurt Egg Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). While the oven warms up, line an 8-inch round cake pan with parchment paper and lightly grease the sides. This guarantees that your cheesecake will come out smoothly without sticking, making for a neat and beautiful presentation.
Step 2: Blend the Ingredients
Place the cottage cheese, Greek yogurt, eggs, maple syrup, lemon juice, vanilla extract, and cornstarch into a high-speed blender. Blend everything until completely smooth. This step is vital because it creates a velvety batter free from lumps, which translates into that signature cheesecake creaminess everyone loves.
Step 3: Pour and Settle the Batter
Carefully pour your smooth batter into the prepared pan. Give the pan a gentle tap on the counter to release any trapped air bubbles. This ensures your cheesecake will have an even texture without unwanted holes or cracks after baking.
Step 4: Bake to Perfection
Bake the cheesecake for 40 to 45 minutes. You’ll know it’s ready when the edges are set firmly, but the center still has a slight jiggle—this is the secret to that luxuriously creamy, not overly dry cheesecake texture that melts in your mouth.
Step 5: Let It Rest in the Oven
Once baked, turn off the oven but leave the cheesecake inside with the door cracked open. This resting period of 15 minutes helps prevent sudden temperature changes, reducing the risk of cracks and encouraging a smooth finish.
Step 6: Cool and Chill
Allow the cheesecake to cool fully at room temperature first, then pop it into the refrigerator for at least 4 hours. Chilling is essential because it sets the cheesecake further, making it easier to slice and enhancing the flavors as they meld together.
How to Serve Cottage Cheese & Yogurt Egg Cheesecake Recipe
Garnishes
A touch of garnish can elevate this cheesecake to the next level. Fresh berries like raspberries, blueberries, or sliced strawberries add vibrant color and a refreshing contrast to the creamy texture. A light dusting of powdered sugar or a drizzle of honey can also add a delicate sweetness that pairs beautifully with the tangy notes in the cheesecake.
Side Dishes
This cheesecake is a perfect centerpiece for brunch or dessert trays alongside light sides. Serve it with a crisp green salad with a citrus vinaigrette for a balanced meal or with a cup of freshly brewed coffee or tea to create a cozy, satisfying snack.
Creative Ways to Present
You can get playful when serving this Cottage Cheese & Yogurt Egg Cheesecake Recipe. Try presenting individual slices with edible flowers for a festive occasion or create mini versions in ramekins for an elegant single-serve dessert. Another fun idea is layering it with fresh fruit compote or a fragrant lemon curd to add extra dimension and wow your guests visually and in taste.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 4 days without losing its creamy texture or fresh flavor. Make sure it is well covered to protect it from absorbing any odors from other foods.
Freezing
If you want to enjoy this Cottage Cheese & Yogurt Egg Cheesecake Recipe later, you can freeze it for up to 1 month. Wrap the cheesecake tightly with plastic wrap and place it inside a freezer-safe container. Thaw it overnight in the refrigerator before serving for the best results.
Reheating
This cheesecake is best enjoyed cold, but if you prefer it slightly warm, gently reheat in a low-temperature oven (around 250°F) for about 10 minutes. Avoid microwaving since it can change the texture and make it watery.
FAQs
Can I use low-fat yogurt in this recipe?
Yes, you can use low-fat yogurt, but full-fat or 2% yogurt gives the best creamy texture and richer flavor in this Cottage Cheese & Yogurt Egg Cheesecake Recipe.
Is it necessary to use cornstarch?
Cornstarch helps the cheesecake set perfectly without being too dense. While you can skip it, the texture might not be as smooth or firm.
Can I substitute maple syrup with another sweetener?
Absolutely, you can substitute maple syrup with honey, agave nectar, or even granulated sugar, but maple syrup adds a unique warmth that complements the tangy dairy nicely.
How do I know when the cheesecake is done baking?
The edges should be set and look firm, while the center should still jiggle slightly when gently shaken. This ensures a creamy interior once chilled.
Can I make this cheesecake gluten-free?
This Cottage Cheese & Yogurt Egg Cheesecake Recipe is naturally gluten-free, as it contains no flour or crust ingredients containing gluten.
Final Thoughts
This Cottage Cheese & Yogurt Egg Cheesecake Recipe is truly a hidden gem in the world of cheesecakes — delightfully light yet satisfyingly creamy, wholesome yet indulgent. Whether you’re a longtime cheesecake lover or seeking a new favorite dessert to share, this recipe promises to deliver comfort and joy in every slice. Give it a try and watch it become a cherished staple in your kitchen!
Print
Cottage Cheese & Yogurt Egg Cheesecake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes plus 4 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Cottage Cheese & Yogurt Egg Cheesecake is a light and creamy dessert combining the smoothness of cottage cheese and Greek yogurt with the rich texture of eggs. Sweetened with maple syrup and infused with a hint of lemon and vanilla, it’s a healthier take on traditional cheesecake that’s baked to perfection and chilled for an irresistibly smooth finish.
Ingredients
Cheesecake Ingredients
- 1 1/2 cups cottage cheese
- 1 cup Greek yogurt (full-fat or 2%)
- 3 large eggs
- 1/3 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper and lightly grease the sides to ensure easy removal of the cheesecake after baking.
- Blend Ingredients: In a high-speed blender, combine the cottage cheese, Greek yogurt, eggs, maple syrup, lemon juice, vanilla extract, and cornstarch. Blend thoroughly until the mixture is completely smooth and creamy without any lumps.
- Pour Batter: Pour the smooth batter into the prepared cake pan. Gently tap the pan on the countertop to release any trapped air bubbles for an even texture.
- Bake: Bake in the preheated oven for 40 to 45 minutes until the edges are set and the center still has a slight jiggle indicating it’s perfectly baked but still creamy inside.
- Rest in Oven: Turn off the oven and crack the door open. Let the cheesecake rest inside the oven for 15 minutes to gradually cool and prevent cracking.
- Cool and Chill: Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to set fully and develop its creamy texture before slicing and serving.
Notes
- Using full-fat or 2% Greek yogurt gives the cheesecake a rich and creamy texture.
- Ensure the batter is well-blended for a smooth cheesecake without lumps.
- Do not overbake; the center should still jiggle slightly when you take it out of the oven.
- Chilling the cheesecake is essential for the best texture and flavor.
- For easy slicing, use a hot knife and wipe it clean between cuts.
