Description
A creamy, light cheesecake made with blended cottage cheese, Greek yogurt, lemon zest, and a buttery graham cracker crust.
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 tablespoons unsalted butter, melted
3 cups cottage cheese, room temperature
1 cup sugar
1 tablespoon lemon zest
1/2 cup Greek yogurt
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large eggs, room temperature
Instructions
- Preheat the oven to 180°C / 350°F.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the crust mixture into a 9-inch springform pan.
- Bake the crust for 5 to 6 minutes, then let it cool.
- Blend the cottage cheese until smooth.
- Mix blended cottage cheese with 1 cup sugar, lemon zest, Greek yogurt, vanilla, and salt.
- Add eggs one at a time and mix after each addition.
- Pour the filling over the crust.
- Bake for 50 to 55 minutes until set and lightly golden.
- Turn off the oven and cool the cheesecake inside with the door slightly open.
- Refrigerate for at least 1 hour or overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: per serving
- Calories: 195 kcal
- Sugar: 25g
- Sodium: 355mg
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 0.4g
- Protein: 13g