Cottage Cheese Cheesecake
Light, tangy cheesecake with a graham cracker crust and no heavy cream cheese. Cottage cheese creates a delicate crumb and bright flavor that bakes into silky perfection.
- Total time
- 65 min
- Servings
- 8
- Calories
- 338
- Protein
- 10g
Ingredients
10 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 325°F. Wrap a 9-inch springform pan with foil.
Step 2
Mix graham cracker crumbs, melted butter, and 2 tbsp sugar. Press firmly into the bottom of the pan.
Step 3
Line a roasting pan with foil, then place the springform pan inside. Set aside.
Step 4
Drain cottage cheese in a fine sieve for 10 minutes, pressing gently. Discard liquid.
Step 5
Beat cream cheese and drained cottage cheese until smooth, scraping bowl occasionally, ~2 minutes.
Step 6
Add eggs one at a time, beating after each addition until just combined. Don't overmix.
Step 7
Add 0.75 cup sugar, lemon juice, vanilla, and salt. Beat on low until smooth.
Step 8
Pour filling into the crust. Tap the pan gently on the counter to release any air bubbles.
Step 9
Pour hot water into the roasting pan until it reaches halfway up the springform pan.
Step 10
Bake for 35–40 minutes. The cake should jiggle slightly in the center when gently shaken.
Step 11
Turn off oven. Crack the door open 4 inches and let the cake cool for 20 minutes.
Step 12
Remove from oven and water bath. Cool to room temperature, then refrigerate at least 4 hours.
Step 13
Run a thin knife around the edge. Release the springform pan and slice with a warm, wet knife.
Tools you’ll need
- 9-inch springform pan
- roasting pan
- fine sieve
- electric mixer
- large mixing bowl
- measuring cups and spoons
- offset spatula or spoon
- water bath (hot water from kettle)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
