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cottage cheese cheesecake recipe
- Total Time: 450 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This cottage cheese cheesecake recipe offers a surprisingly creamy, high-protein dessert with a vibrant blood orange and cardamom swirl. It’s a simple, tasty fix for families seeking an indulgent yet healthier sweet treat with straightforward steps.
Ingredients
- 180 g (1.5 cups) digestive biscuits or graham crackers, crushed
- 75 g (5 tablespoons) unsalted butter, melted
- 15 g (1 tablespoon) granulated sugar
- 450 g (2 cups) full-fat cottage cheese
- 225 g (1 block 8 oz) full-fat cream cheese, softened
- 150 g (0.75 cup) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 15 g (2 tablespoons) cornstarch
- Pinch of fine sea salt
- 120 ml (0.5 cup) fresh blood orange juice
- Zest of 1 blood orange
- 75 g (0.33 cup) granulated sugar
- 2 large egg yolks
- 55 g (4 tablespoons) unsalted butter, cubed
- 2.5 ml (0.5 teaspoon) ground cardamom
- Fresh blood orange segments, for garnish
- Additional ground cardamom, for garnish
Instructions
- Prepare Crust: Preheat oven to 175°C (350°F). Grease a 9-inch springform pan. Combine crushed biscuits, melted butter, and 15g sugar; press into pan. Bake for 8-10 minutes until golden, then cool completely.
- Prepare Blood Orange Cardamom Curd: Reduce oven to 160°C (325°F). Whisk blood orange juice, zest, 75g sugar, 2 large egg yolks, and 0.5 teaspoon cardamom in a saucepan. Cook over medium-low heat for 8-10 minutes, whisking constantly, until thick and it coats a spoon. Stir in 55g cubed butter, strain, and cool completely.
- Prepare Cheesecake Filling Base: Process 450g cottage cheese in a blender or food processor until completely smooth (2-3 minutes) for a silky texture.
- Mix Cream Cheese Batter: In a separate bowl, beat softened cream cheese and 150g sugar for 2 minutes until creamy. Add 2 large eggs and 1 large egg yolk one at a time, beating until just combined (do not overmix). Stir in vanilla extract, cornstarch, and fine sea salt. Fold in the pureed cottage cheese until uniform.
- Assemble Cheesecake: Pour 2/3 of the cheesecake batter over the cooled crust. Dollop half of the cooled blood orange curd over the batter; swirl gently with a knife. Pour the remaining batter over the curd, dollop the rest of the curd on top, and swirl again.
- Prepare Water Bath: Tightly wrap the springform pan with heavy-duty foil. Place the wrapped pan into a larger roasting pan. Pour hot water into the roasting pan, halfway up the sides of the springform pan.
- Bake Cheesecake: Carefully transfer the roasting pan with the cheesecake to the oven. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven, prop the door open, and let the cheesecake cool in the water bath for 1 hour.
- Cool and Chill: Remove the cheesecake from the water bath. Cool completely on a wire rack at room temperature. Refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully for a perfect creamy texture. Garnish with fresh blood orange segments and additional ground cardamom before serving.
Notes
Ensure the cheesecake is fully set before chilling for the best texture; refrigerate at least 6 hours or overnight. For a lump-free filling, process the cottage cheese until completely smooth. If it looks dry or cracks, reduce the oven temperature by 10°C and cover with foil during baking.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 150g)
- Calories: 400 calories
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 120 mg