Cottage Cheese Yogurt Cheesecake
A smooth, creamy cheesecake made with blended cottage cheese and plain Greek yogurt, lightly sweetened with maple syrup and flavored with real vanilla bean. The filling rests on a cinnamon-scented graham cracker crust and may be served with an optional homemade blackcurrant sauce.
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Ingredients
For the crust:
- 1 1/2 cups finely crushed graham crackers
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted and allowed to cool
- 1/4 cup sugar
For the cheesecake filling:
- 2 1/3 cups cottage cheese blended until completely smooth
- 1/2 vanilla bean split and seeds scraped out
- 2 teaspoons flour sifted to eliminate any lumps
- 2 large eggs
- 1 cup unflavored Greek yogurt
- 1/4 cup plus 1 tablespoon maple syrup
For the optional blackcurrant sauce:
- 3/4 cup blackcurrants
- 3 tablespoons water
- 1/2 cup sugar
Instructions
- Prepare the pan and oven. Line the base of an 8-inch springform pan with parchment paper. If the pan does not have a nonstick surface, apply a light coating of oil around the sides. Preheat the oven to 350°F (176°C).
- Form the graham cracker crust. Combine the graham cracker crumbs, sugar, cinnamon, and cooled melted butter in a large bowl. Stir thoroughly until the crumbs are evenly moistened.
- Transfer the crumb mixture to the prepared springform pan. Press it gently and evenly across the bottom, using a small piece of parchment paper between your fingers and the crumbs if desired. Set the crust aside.
- Blend the cheesecake base. Place the cottage cheese and Greek yogurt in a food processor or blender. Process on low speed until the mixture develops a smooth, creamy consistency.
- Beat the two eggs together in a separate small bowl. Add them to the cottage cheese mixture along with the maple syrup and sifted flour, then combine thoroughly.
- Scrape the seeds from half of a vanilla bean and incorporate them evenly into the cheesecake filling.
- Assemble and bake. Pour the prepared filling over the graham cracker crust and gently spread the surface into an even layer.
- Transfer the pan to the preheated oven and bake for approximately 1 hour, or until the cheesecake is set around the edges and the center retains a slight jiggle without appearing liquid.
- Cool and chill. Remove the baked cheesecake from the oven and allow it to cool in its pan on a wire rack.
- Once cooled, refrigerate the cheesecake for several hours, preferably overnight, so that the filling becomes fully set and the flavors have time to develop.
- Serve. Carefully release the chilled cheesecake from the springform pan. Slice into portions and serve once fully set.