Cottage Cheese Cheesecake Recipe
Cottage cheese cheesecake made by blending cottage cheese until smooth and creamy, then mixing with cream cheese, baked in an oat crust.
Servings: 12 slices
Ingredients
Oat Crust
- 2 cups rolled oats
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 5 tablespoons melted butter
Cheesecake Filling
- 24 ounces cottage cheese drained
- 2 (8-ounce) packages cream cheese room temperature
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs room temperature
Blueberry Compote optional
- 2 cups blueberries fresh or frozen
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Prepare a 9-inch springform pan by wrapping the outside with heavy-duty aluminum foil.
- Place the oats, sugar, and salt in the bowl of a food processor and process until fine but slightly textured. Add the butter and pulse until the mixture is crumbly. Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
- Bake for 10 minutes until lightly golden brown. Remove from the oven and set aside.
- Rinse out the food processor. Add the cottage cheese and process until smooth, then add small pieces of the softened cream cheese and sugar, continuing to process on low speed until creamy and fully combined, about 3 minutes. Add the cornstarch, vanilla, and lemon juice, mixing until just incorporated.
- Add the eggs one at a time, processing briefly after each addition until just combined, scraping down the sides of the bowl as you go. Remove the blade and use a rubber spatula to stir the mixture to remove any air bubbles.
- Pour the filling into the prepared oat crust. Place the cheesecake in a large roasting pan and carefully pour boiling water halfway up the springform pan.
- Bake 60–70 minutes, until the edges set and the center jiggles slightly.
- Turn the oven off and prop the door open slightly, letting the cheesecake slowly cool down for about 1 hour. Then, remove the pan from the water and oven, remove the foil, and place it on a wire rack to cool completely. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
- Gently run a knife around the edges of the pan and carefully release the ring of your springform pan. Run the knife between the crust and bottom pan and use a spatula to carefully lift the cheesecake to a serving plate.
- For the blueberry compote: Add the blueberries, sugar, water, lemon juice, and vanilla to a small saucepan over medium heat. Simmer for about 15 to 18 minutes, stirring occasionally, until the blueberries soften and the mixture thickens. Remove from heat and let cool; it will continue to thicken and turn jammy as it cools.
Notes
- My Top Tip: Remember, the blueberry cottage cheese cheesecake needs to chill for at least 8 hours before serving. I recommend making it the night before or first thing in the morning.
- Storage: Store leftover cottage cheesecake in an airtight container or on a plate covered with plastic wrap. It will last in the fridge for up to 5 days.
- Freezing: Wrap individual slices of the cottage cheesecake tightly in plastic wrap, then add them to a freezer bag or airtight container. It will last in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Crust
2 cups rolled oats
6 tablespoons butter melted
2 tablespoons granulated sugar
Filling
1 cup full-fat cottage cheese
8 ounces cream cheese softened
1 large egg
¼ cup granulated sugar
1 teaspoon lemon zest
Instructions
Preheat the oven to 350°F. Line a muffin tin with paper liners.
In a food processor, pulse the oats until they are finely ground. Add the butter and sugar and blend until the mixture is well combined.
Press about 1 ½ tablespoons of the oat mixture into the bottom of each muffin cup, pressing firmly to create an even crust.
Wipe clean the food processor. Add cottage cheese, cream cheese, egg, sugar and lemon zest and blend until completely smooth and creamy.
Spoon the filling mixture evenly into the prepared crusts in the muffin tin.
Bake in the preheated oven for 20 minutes, or until the centers are set and slightly golden around the edges.
Allow the cheesecake cups to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 1 hour before serving for best texture.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 31g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 288mg | Potassium: 133mg | Fiber: 1g | Sugar: 21g | Vitamin A: 305IU | Vitamin C: 0.5mg | Calcium: 65mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
