Cottage Cheese Cheesecake

This cottage cheese cheesecake recipe is a total game-changer for cheesecake lovers! It’s a lighter, protein-packed twist everyone loves!

5 from 2 votes

Prep Time :15

Cook Time :45

Total Time :1

Servings : 12

Calories : 132kcal

Preheat the oven to 350°F (180°C). Line an 8-inch spring form pan with parchment paper and grease the sides with some butter.
Place graham crackers and butter in a food processor and pulse a few times into a fine, crumbly texture. Press the crust into the bottom of the spring form pan.
In a blender or food processor, combine the cottage cheese, cream cheese, sugar, vanilla extract, lemon juice, and zest. Blend until smooth.
Add both eggs and pulse until blended. → Avoid overblending, as this can incorporate too much air into the batter, creating bubbles that may rise to the surface during baking and affect the smooth appearance of your cheesecake.
Pour the filling over the crust, then bake the cheesecake for 45 minutes in the preheated oven until the edges are set, but the center still jiggles slightly.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Serve with a topping of your choice! I love to garnish mine with fresh passion fruit and raspberries!

Spring Form Pan: I used an 8-inch spring form pan, but the recipe also works with a 9-inch spring form pan. For convenience, a premade 9-inch graham cracker crust is also a great option.
Storage: Keep the cheesecake in the refrigerator, covered, for 4–5 days.