Cottage Cheese Greek Yogurt Cheesecake
This smooth, protein-rich cheesecake combines blended cottage cheese with whole-milk Greek yogurt for a creamy texture. Pure maple syrup, vanilla, and a modest amount of sugar substitute provide balanced sweetness, while thorough chilling gives the dessert its firm, sliceable consistency.
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Ingredients
- 1 cup plain Greek yogurt preferably made with whole milk
- ⅛ teaspoon fine salt
- ¼ cup pure maple syrup not pancake-style syrup
- 2⅓ cups cottage cheese preferably 2% or 4% milkfat
- ½ teaspoon vanilla extract
- ⅛ cup granulated sugar substitute
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Line a standard pie pan or cake pan with parchment paper. When using a prepared pie crust, keep it ready for filling.
- Place the cottage cheese and Greek yogurt in a food processor. Process until the mixture becomes completely smooth and creamy, with no visible curds or lumps.
- In a medium mixing bowl, beat together the eggs, pure maple syrup, sugar substitute, salt, and vanilla extract.
- Add the blended cottage cheese and yogurt mixture to the bowl. Mix thoroughly until all ingredients are evenly incorporated and the batter has a uniform consistency.
- Pour the finished batter into the parchment-lined pan or over the prepared crust.
- Transfer the pan to the preheated oven and bake for 1 hour, or until the cheesecake is set and the surface begins to develop a light golden color.
- Remove the cheesecake from the oven and let it cool at room temperature for several minutes.
- Refrigerate the cheesecake for at least 4 hours before slicing. Serve thoroughly chilled.
Notes
For the creamiest result, use cottage cheese containing 2% or 4% milkfat and plain Greek yogurt made with whole milk. Chilling the cheesecake for the full recommended period is essential for developing its proper texture and flavor.