Cottage Cheese Cheesecake
Blended cottage cheese gives this baked cheesecake a light, tangy crumb and a protein count no New York slice can match. One round tin, no water bath.
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Join HomecookedIngredients
- 500 g Cottage cheese
- 200 g Cream cheese
- 3 Egg
- 120 g Sugar
- 2 tbsp Cornstarch
- 2 tsp Vanilla (optional)
- 1 Lemon (optional)
- 150 g Graham crackers (optional)
- 50 g Butter (optional)
Method
- Heat the oven to 160°C (325°F).
- Crush the graham crackers, stir in the melted butter, and press the crumb firmly into the base of a lined springform tin.
- Blitz the cottage cheese until completely smooth, then add the cream cheese, sugar, eggs, cornstarch, vanilla, and lemon zest and blend to a silky batter.
- Pour the batter over the crust and smooth the top.
- Bake until set around the edges with a slight wobble in the centre, about 45 minutes.
- Cool the cheesecake fully, then slice and serve.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Cottage Cheese Cheesecake
Cottage cheese cheesecake blends cottage cheese into a traditional New York cheesecake batter, creating a cake that's lighter, tangier, and higher in protein than the cream-cheese original, yet achieves that signature creamy texture without a water bath or hours of fussy technique. The technique requires blending cottage cheese until completely smooth before combining with cream cheese, eggs, and a minimal amount of cornstarch for structure—the starch ensures the cake sets without splitting or cracking. A graham cracker crust pressed into a springform tin provides necessary structure and contrast, while the long, gentle bake at moderate heat creates a cake with set edges and a slight wobble at center, indicating the interior will firm up as it cools. The result tastes distinctly tangy, almost sour-cream-like, which distinguishes it from sweeter American cheesecakes.
Cottage cheese cheesecake tastes bright, creamy, and tangy with a dense crumb that slices cleanly and holds its shape on the plate. The texture is silkier than you'd expect from cottage cheese, and the protein content is substantial enough to make this more than an indulgence—it becomes a legitimate dessert option for those counting macros. Unlike traditional cheesecake, this version benefits from eating at room temperature rather than straight from the fridge, when the flavors soften into something almost custardy. It serves eight generously, holds beautifully for days refrigerated, and proves that cottage cheese has a place in dessert—not as a substitute but as an ingredient that brings its own qualities to the table.
Equipment: blender.
Cottage Cheese Cheesecake: frequently asked questions
How many calories are in Cottage Cheese Cheesecake?
One serving of Cottage Cheese Cheesecake has about 390 calories, with 12g of protein, 36g of carbs, 22g of fat and 1g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Cottage Cheese Cheesecake gluten-free?
As written, no — it contains Graham crackers. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Cottage Cheese Cheesecake dairy-free?
Not as written — it uses Cream cheese, Butter. Swapping those for a plant-based alternative makes it dairy-free.
How long does Cottage Cheese Cheesecake take to make?
About 70 minutes start to finish, but only around 17 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Cottage Cheese Cheesecake?
The core ingredients are essential, but you can leave out vanilla, lemon, graham crackers — they're optional and mainly there for extra flavor or finish.
How many servings does Cottage Cheese Cheesecake make?
This recipe makes 8 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.