Dessert
Cottage Cheese Cheesecake
Creamy cottage cheese cheesecake fills a buttery graham cracker crust, its honey-sweetened vanilla richness balanced by a gentle tang. Chilled until silky, it yields softly under the spoon and finishes bright with juicy fresh berries.
- Total
- 1 hr 25 min
- Prep
- 5 min
- Cook
- 1 hr 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 399
- Protein
- 24g
- Carbs
- 48g
- Fat
- 13g
- Fiber
- 1g
- Sugar
- 30g
- Sodium
- 677mg
Ingredients
- 4 oz graham crackers, gluten-free if needed
- 3 tbsp salted butter
- 6 large eggs
- 3 cup cottage cheese
- 2 tsp vanilla extract
- ½ cup honey
- ½ cup vanilla protein powder
- Fresh berries, Optional decoration
Instructions
- Preheat the oven to 375°F.
- Place the 4 ounces graham crackers and 3 tablespoons salted butter in a food processor. Process until wet crumbles.
- Transfer the crumbles into a lined round cake pan and press to form an even base.
- Bake for 5-7 minutes.
- Reduce the temperature of your oven to 325 F.
- To the same food processor, add all the ingredients for cheesecake (6 large eggs, 3 cup cottage cheese, 2 teaspoon vanilla extract, ½ cup honey, and ½ cup vanilla protein powder). Process just until smooth. A few small lumps from the cheese are fine, as long as you don't overmix.
- Pour the mixture over the base in the pan. Place the pan on a rimmed baking dish.
- Place the dish on a rack in the middle of the preheated oven. Fill the dish with about 2 cups of water, making sure you don't split into the cheesecake.
- Bake for 60-70 minutes, until the cheesecake has a slight jiggle in the middle.
- Once the time is up, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 15-20 minutes.
- Take out of the oven and let it completely cool, then wrap it up, and refrigerate for at least 4 hours to fully set (overnight is best).
- Top with Fresh berries.