Description
This Cottage Cheese & Yogurt Egg Cheesecake is a creamy and protein-rich dessert that combines smooth cottage cheese, tangy Greek yogurt, and fresh lemon for a light yet indulgent treat. Baked to perfection with a delicate hint of vanilla and lemon zest, it offers a pleasant balance of sweetness and zestiness. Ideal for those seeking a nutritious twist on traditional cheesecake, this recipe showcases a rich texture and subtle flavors, perfect for an American-style dessert.
Ingredients
Scale
Cheesecake Batter
- 2 cups cottage cheese
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Zest of 1 lemon
- Pinch of salt
For Preparation
- Butter for greasing the pan
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan generously with butter to prevent sticking and ensure easy release after baking.
- Blend Cottage Cheese and Yogurt: In a blender or food processor, combine the cottage cheese and Greek yogurt and blend until smooth and creamy, eliminating any lumps for a silky texture.
- Whisk Eggs and Sugar: In a separate mixing bowl, whisk the eggs with the sugar until the mixture becomes pale and slightly frothy, which helps incorporate air for a lighter cheesecake.
- Add Flavorings: Gently mix vanilla extract, lemon juice, and lemon zest into the egg and sugar mixture to infuse fresh citrus and aromatic vanilla notes into the batter.
- Combine Mixtures: Slowly pour the blended cottage cheese and yogurt mixture into the egg mixture, stirring carefully to blend everything evenly without deflating the batter.
- Add Dry Ingredients: Sift the all-purpose flour and a pinch of salt into the combined mixture, then fold them in gently to create a smooth, lump-free batter.
- Pour and Bake: Pour the prepared batter into the greased springform pan. Bake in the preheated oven for 45 to 55 minutes, or until the cheesecake is set with a slight jiggle in the center and the edges turn lightly golden.
- Cool and Chill: Allow the baked cheesecake to cool in the pan for about 15 minutes, then carefully remove the springform ring. Chill the cheesecake in the refrigerator for at least 4 hours to fully set and let the flavors meld before serving.
Notes
- For a savory twist, finely chopped fresh herbs like dill or chives can be folded into the batter.
- Add fresh berries for a sweeter version and extra freshness.
- Using full-fat Greek yogurt and cottage cheese provides the creamiest texture; low-fat versions can be used for a lighter dessert.
- Ensure the cottage cheese is well blended to avoid a grainy texture in the cheesecake.
- Serve with a drizzle of honey or a dusting of cinnamon to enhance the flavor profile.
