Gluten-Free Cottage Cheese Cheesecake

Indulge in the creamy, tangy perfection of this Gluten-Free Cottage Cheese Cheesecake—a delightful twist on classic cheesecake that’s as light as it is luscious. This recipe swaps the traditional heavy cream base for protein-packed cottage cheese, blended until silky smooth, creating a cheesecake with a uniquely airy texture. Nestled on a buttery gluten-free graham cracker crust and subtly flavored with vanilla and a hint of fresh lemon zest, every bite is a harmonious balance of sweetness and zest. Perfectly firm yet delicately soft, it’s baked to perfection and chilled for an irresistible dessert experience. Gluten-free, easy to make, and perfect for any occasion, this cheesecake is destined to become your go-to treat for effortless elegance.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 200 grams Gluten-free graham crackers
• 100 grams Unsalted butter
• 500 grams Cottage cheese
• 250 grams Cream cheese
• 150 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest
• 4 large Eggs
• 2 tablespoons Cornstarch
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a food processor, grind the gluten-free graham crackers into fine crumbs. Transfer into a mixing bowl.

Step 3

Melt the unsalted butter in a small saucepan over low heat or in the microwave, then pour it over the graham cracker crumbs and mix until well combined.

Step 4

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

Step 5

In a blender or food processor, blend the cottage cheese until smooth. This should take about 2-3 minutes.

Step 6

In a large mixing bowl, beat the cream cheese until creamy and smooth using a handheld mixer or stand mixer with a paddle attachment.

Step 7

Add in the blended cottage cheese, granulated sugar, vanilla extract, lemon zest, and salt. Mix on medium speed until well combined.

Step 8

Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.

Step 9

Fold in the cornstarch gently with a spatula until just combined.

Step 10

Pour the filling over the prepared crust in the springform pan.

Step 11

Place the cheesecake in the preheated oven and bake for 60 minutes, or until the center is slightly set and a little jiggly.

Step 12

Turn off the oven and allow the cheesecake to cool with the door slightly open for an hour. This helps prevent cracking.

Step 13

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.

Step 14

Run a thin knife around the edge of the springform pan before releasing the cheesecake. Slice and serve chilled.

Nutrition Facts

Serving size	(1423.7g)

Amount per serving	% Daily Value*
Calories	3776.7

Total Fat 228.1g	0%
Saturated Fat 117.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1262.9mg	0%
Sodium 3662.9mg	0%
Total Carbohydrate 364.8g	0%
Dietary Fiber 7.0g	0%
Total Sugars 250.6g
Protein 80.5g	0%

Vitamin D 184IU	0%
Calcium 676.4mg	0%
Iron 7.3mg	0%
Potassium 1116.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 8.4%

Carbs: 38.1%