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Cottage Cheese Cheesecake

Sliced cottage cheese cheesecake on a white plate.
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This cottage cheese cheesecake is a healthy twist on a classic cheesecake. Enjoy a delicious cookie crust with a silky, creamy cottage cheese filling and a luxurious blackberry sauce.



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


  1. Preheat oven to 375 degrees F/190 degrees 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 with melted butter in a bowl and mix. 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 from the oven and let it cool down 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 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.


  1. To recalculate ingredients for a springform pan of a specific size, please, 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 pass cottage cheese through the fine mesh sieve. Working in small batches helps.
  4. Don't overbake cheesecake: it is ready when it's center 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.





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