The secret to this Cottage Cheese Cheesecake lies in the unique blend of textures – the creaminess of the cottage cheese combined with the richness of the cream cheese results in an exceptionally smooth and light dessert. The subtle tang from the lemon zest and juice cuts through the sweetness, creating a perfectly balanced flavor profile. Pairing it with a vibrant raspberry sauce elevates the cheesecake with a burst of fruity freshness, making each bite melt in your mouth with a delightful contrast between rich and tangy.
Ingredients:
For the Cheesecake:
- 2 cups cottage cheese (full-fat)
- 1 cup cream cheese (softened)
- 1/2 cup granulated sugar
- 1/4 cup honey
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 pre-made graham cracker crust (or homemade if preferred)
For the Raspberry Sauce:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Place the oven rack in the middle position to ensure even baking. - Blend the Cottage Cheese:
In a food processor, blend the cottage cheese until it becomes smooth and creamy, about 2-3 minutes. This step is crucial to avoid any grainy texture in the cheesecake. - Make the Cheesecake Batter:
Add the softened cream cheese, granulated sugar, honey, vanilla extract, salt, lemon juice, and lemon zest to the food processor. Blend until the mixture is fully combined and silky smooth. Once mixed, add the eggs one at a time, pulsing gently after each addition. Finally, sift in the flour and blend until smooth. - Prepare the Crust:
If you’re using a pre-made graham cracker crust, simply remove it from the packaging. If you’re making a homemade crust, press it firmly into the bottom of a 9-inch springform pan. You can chill it for 15 minutes to firm it up before adding the filling. - Bake the Cheesecake:
Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula and give the pan a gentle tap on the counter to release any air bubbles. Bake for 50-60 minutes, or until the center is just set but still slightly wobbly. You can check by gently shaking the pan – the edges should be firm while the center jiggles a bit. - Cool and Chill:
Turn off the oven and let the cheesecake cool inside with the oven door cracked open for about an hour. Once it’s at room temperature, refrigerate for at least 4 hours or overnight to allow the cheesecake to fully set. - Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, stirring frequently, until the raspberries break down and the mixture thickens. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional minute. Remove from heat and strain the sauce through a fine sieve to remove the seeds, if desired. - Serve:
Once the cheesecake has chilled, slice and serve with the warm or cooled raspberry sauce drizzled on top. For an added touch, garnish with fresh raspberries and a sprinkle of powdered sugar.
