Ingredients
Scale
- 1 ½ cups Graham cracker crumbs (about 10–12 full sheets, crushed finely)
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (helps the crust snap)
- 2 cups Cottage cheese (Full-fat or 4% is best for texture)
- 1 cup Plain Greek yogurt (2% or Whole Milk)
- 3 large Eggs (Room temperature)
- 1/2 cup Honey (or maple syrup)
- 3 tablespoons Cornstarch (The secret ingredient: this binds the water so the cheesecake doesn’t “weep” or get soggy)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon zest (Brightens the flavor so it doesn’t taste “eggy”)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 7-inch or 8-inch springform pan lightly with cooking spray.
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar with a fork until it looks like wet sand. Pour the mixture into the pan. Press firmly into the bottom and slightly up the sides.
- Par-bake the crust for 8–10 minutes until fragrant and slightly golden. Remove and let cool slightly.
- Blend cottage cheese, yogurt, eggs, honey, vanilla, salt, lemon zest, and cornstarch until completely smooth.
- Pour the batter over the crust. Tap the pan gently to remove air bubbles.
- Bake at 350°F (175°C) for 45–55 minutes. The edges should be firm, but the center should wobble slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes.
- Remove and cool completely on the counter. Refrigerate for at least 4 hours (overnight is best).
- Slice and serve with fresh berries.
Notes
- Use full-fat cottage cheese and Greek yogurt for the best texture.
- Blend the filling until completely smooth to avoid graininess.
- Let the cheesecake cool slowly in the oven to prevent sinking.
- Refrigerate for at least 4 hours to allow the cornstarch to firm up.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 90mg