Cottage Cheese Cheesecake Recipe

Cottage cheese-based cheesecake is healthy! Reduce calories, fat, and sugar with protein! This tasty cheesecake is healthy.


Pie Crust: – 1 ½ cups (180g ) graham cracker crumbs I use gluten-free – 2 Tbsp (30 ml) unsalted butter, melted – 3 Tbsp (44ml) pure maple syrup – Pinch sea salt – ¼ tsp ground cinnamon optional Cottage Cheese Cheesecake Filling: – 24 ounces cottage cheese * – ½ cup (120ml) pure maple syrup – 2 large egg – 2 tsp pure vanilla extract – 1 Tbsp tapioca flour or gluten-free all-purpose flour, or cornstarch – ½ tsp sea salt Strawberry Topping: – 2 cups (16 oz) fresh strawberries chopped – 3 Tbsp (44ml) pure maple syrup – 2 tsp tapioca flour


Make Graham Cracker Crust: Preheat oven to 350.Blend graham crackers into coarse flour. Rolling pins in ziplock bags break Graham crackers.

Step 1

Add the graham cracker mixture to a bowl with the crust (melted butter, maple syrup, salt, and cinnamon). Make sure everything mixes.

Step 2

Parchment a 9-inch springform. Replace the 9-inch with a regular cake pan or 8-inch springform pan.

Step 3

Press graham cracker crust into pan bottom evenly. Bake crust for 10 minutes on preheated oven centre rack. Unbaked cheesecake crust should be lightly golden brown. 

Step 4

Make Cheesecake Filling: Blend pure maple syrup and cottage cheese in a high-powered blender on medium speed until smooth. Mix eggs, vanilla, tapioca flour, and sea salt. Do not overmix.

Step 5

Bake Cheesecake: Place the pie dish in a foil-lined roasting pan. Coat pan sides with nonstick spray. Put boiling water around the pie pan to make a bath. Water outside should reach halfway up the pie dish.

Step 6

Spread cottage cheese on pie crust evenly. Cover the pie dish with foil. A water bath and foil cover bake cheesecake evenly without browning.

Step 7

Bake the roasting pan at 350°F for 50–60 minutes in a preheated oven. When the cheesecake reaches 150 degrees Fahrenheit or the sides firm but the centre remains jiggly, it's done.

Step 8

Skipping the bath is fine. I recommend it for best results due to its tender texture. After baking, let the cheesecake cool in the pan. Cool cheesecake in foil-lined pan. Allow cheesecake to chill 4 hours.

Step 9

See Also

See Also

Sweet Potato Casserole with Streusel Topping Recipe