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Old-Fashioned Cottage Cheese Cheesecake

Sliced cottage cheese cheesecake on a white plate.
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This old-fashioned cottage cheese cheesecake is a lighter, high-protein twist on classic cheesecake, made without cream cheese. It has a buttery cookie crust, a smooth, creamy cottage cheese filling, and an optional blackberry sauce.

Ingredients

Scale

For cookie crust:

  • 1 cup (100 g) crushed cookies/biscuits
  • 1 tablespoon butter, melted

For cottage cheesecake filling:

  • 1 cup + 2 tablespoons (255 g) cottage cheese, drained
  • 2/3 cup + 2 1/2 tablespoons (200 g) sour cream
  • 3 large eggs
  • 6 tablespoons (75 g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (35 g) almond flour

For blackberry sauce (optional):

  • 1 pint (340 g) blackberry (plus a few for decoration)
  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

Instructions

  1. Preheat oven to 375°F (190°C). Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain. Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.
  2. To make a cookie crust, place crushed cookies and melted butter in a bowl and mix until combined. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of the pan. Set it aside.
  3. To make the cottage cheesecake filling, transfer the drained cottage cheese to a mixing bowl. Add sugar, sour cream, vanilla extract, and eggs, and mix with a hand whisk. Fold in almond flour and gently mix again.
  4. Pour the mixture into the prepared pan and bake for 35-40 minutes. Take it out of the oven and let it cool to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.
  5. To make blackberry sauce, place blackberries with 1 tablespoon of water in a heavy-bottomed saucepan. Cover it with a lid, and cook over low-medium heat for about 7-8 minutes. Blackberries will fall apart and release juice.
  6. In a small bowl, mix cornstarch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.
  7. Bring the saucepan to a heat and cook, frequently stirring, on low for about 5 minutes until the sauce thickens. If it seems too thick, add 1-2 tablespoons of water, mix, and heat again. Pass the sauce through a fine-mesh sieve and discard the berries.
  8. To serve, spoon the blackberry sauce over the individual slices and decorate with fresh blackberries.

     

Notes

  1. To recalculate ingredients for a springform pan of a specific size, use this simple cake pan converter.
  2. Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
  3. To sieve cottage cheese manually, use the back of a tablespoon to press it through the fine-mesh sieve. Working in small batches helps.
  4. Don't overbake cheesecake: it is ready when its center is still wobbly. It will firm up as it cools.
  5. Let it cool down before cutting it with a sharp knife.
  6. Store your cottage cheesecake refrigerated in an airtight container for up to 2-3 days.

Nutrition

Find it online: https://www.bakinglikeachef.com/cottage-cheese-cheesecake-recipe/