Print

Creamy 5-Ingredient Cottage Cheese Yogurt Egg Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

A lighter, creamy cheesecake made with cottage cheese and Greek yogurt, sweetened naturally with honey, and brought to life with a hint of lemon zest.

Ingredients

Scale
  • 1 ½ cups Graham cracker crumbs
  • 5 tablespoons Unsalted butter, melted
  • 2 tablespoons Granulated sugar
  • 2 cups Cottage cheese
  • 1 cup Plain Greek yogurt
  • 3 large Eggs
  • 1/2 cup Honey
  • 3 tablespoons Cornstarch
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Lemon zest
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 7-inch or 8-inch springform pan lightly with cooking spray.
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar with a fork until it looks like wet sand.
  3. Pour the mixture into the pan, pressing firmly into the bottom and slightly up the sides.
  4. Par-bake the crust for 8–10 minutes, until fragrant and slightly golden. Remove and let cool slightly.
  5. Blend cottage cheese, yogurt, eggs, honey, vanilla, salt, lemon zest, and cornstarch until completely smooth.
  6. Pour the batter over the cooled crust. Tap the pan gently on the counter to remove any air bubbles.
  7. Bake at 350°F (175°C) for 45–55 minutes. The edges should be firm, but the center should still have a slight wobble.
  8. Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes.
  9. After 30 minutes, remove the cheesecake and let it cool completely on the counter. Refrigerate for at least 4 hours or overnight.
  10. Slice the cheesecake and serve with fresh berries.

Notes

For a creamier texture, use room temperature eggs and blend the filling just until smooth. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://pennykitchenz.com/creamy-cottage-cheese-yogurt-egg-cheesecake-recipe/

Scroll to Top