Description
This Easy Cottage Cheese & Yogurt Egg Cheesecake is a light, creamy, easy recipe that feels perfect for breakfast ideas, healthy snack moments, or a simple dessert after dinner. Made with cottage cheese, Greek yogurt, and eggs, this quick baked cheesecake has a smooth custardy texture, a beautifully golden top, and just the right balance of sweetness for everyday food ideas.
Ingredients
1 cup cottage cheese
3/4 cup plain Greek yogurt
3 large eggs
1/3 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/8 teaspoon salt
1 teaspoon butter or nonstick spray for the pan
Instructions
1. Preheat the oven to 325°F and lightly grease a 6-inch or 7-inch round cake pan. Line the bottom with parchment paper if desired.
2. Add the cottage cheese, Greek yogurt, eggs, sugar, cornstarch, vanilla extract, lemon zest, and salt to a blender or food processor.
3. Blend until the mixture is completely smooth and creamy.
4. Pour the batter into the prepared pan and tap the pan gently on the counter to release air bubbles.
5. Bake for 40 to 50 minutes, until the top is golden brown and the center is slightly jiggly.
6. Let the cheesecake cool in the pan for 30 minutes.
7. Transfer to the refrigerator and chill for at least 3 hours, or overnight.
8. Slice and serve chilled.
Notes
Blend the batter very well so the cottage cheese turns silky and smooth.
Do not overbake. The center should still have a slight jiggle when you remove it from the oven.
Chill fully before slicing for the cleanest texture and best flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 122
- Sugar: 9g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 94mg