This is the cheesecake I make when I want something creamy but don't want a slab of sugar and cream cheese. It needs just three ingredients: cottage cheese, thick Greek yogurt and eggs. Blended until silky and baked low and slow, they set into a tall, tangy cheesecake that slices beautifully. It is not as sweet as a New York cheesecake, so I serve it with fresh berries or a spoon of warm stewed apples. My husband calls it his evening treat, and because it's mostly cottage cheese and yogurt, it's a dessert that keeps you full.
Servings: 8 · Prep: 10 min · Cook: 50 min
Ingredients
- 2 cups (450 g) full-fat cottage cheese
- 1 cup (250 g) plain Greek yogurt, full-fat
- 3 large eggs
- 1 tsp vanilla extract (optional)
- 1/2 lemon lemon zest (optional)
- 1 cup (150 g) fresh berries, to serve
Method
- Heat the oven to 325°F (160°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan in foil in case a little liquid seeps out.
- Put the cottage cheese in a blender or food processor and blend for a full 1 to 2 minutes, scraping down the sides once, until it is completely smooth with no curds left. This step is what makes the cheesecake creamy instead of grainy.
- Add the Greek yogurt, the eggs, and the vanilla and lemon zest if you are using them. Blend on low speed for just 15 to 20 seconds, only until combined. Too much blending whips in air and makes the top crack.
- Pour the mixture into the pan and tap it gently on the counter to release any bubbles. Set the pan on a baking sheet.
- Bake for 45 to 50 minutes, until the edges are set and lightly golden and the center still wobbles slightly like a jelly when you nudge the pan. It will finish setting as it cools.
- Turn the oven off, prop the door open with a wooden spoon and leave the cheesecake inside for 30 minutes. This slow cooling helps prevent cracks.
- Cool to room temperature, then cover and chill for at least 4 hours, or overnight. Run a thin knife around the edge before opening the springform, and slice with a knife dipped in hot water. Serve each slice topped with the fresh berries.
Tips and variations
- The cheesecake is pleasantly tangy. If you like it sweeter, blend in a sweetener of your choice to taste, or 2 tbsp of honey, keeping in mind that honey is a sugar.
- Full-fat cottage cheese and yogurt give the creamiest result; low-fat versions set softer and can taste a little watery.
- Top each slice with berries, a spoon of stewed apples with cinnamon, or a few chopped pecans for autumn.
- It keeps 4 days covered in the fridge. Do not freeze it; the texture turns grainy.
Three ingredients, one blender and a little patience: that's all this cheesecake asks of you. I hope you love it as much as we do.
