Low Fat Cottage Cheese Cheesecake

Indulge guilt-free with this luscious Low Fat Cottage Cheese Cheesecake, a delicious twist on the classic dessert that’s as wholesome as it is creamy. Made with a blend of low-fat cottage cheese and softened cream cheese, this recipe delivers a silky-smooth texture without the heavy calories. A crumbly low-fat graham cracker crust provides the perfect base, while hints of vanilla and fresh lemon zest elevate the flavor to tangy perfection. With simple ingredients and straightforward steps, this cheesecake is ideal for health-conscious dessert lovers seeking a treat that satisfies without compromise. Perfectly chilled and delightfully light, it’s a must-try dish that fits into any balanced lifestyle.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups low-fat graham crackers
• 4 tablespoons unsalted butter, melted
• 16 ounces low-fat cottage cheese
• 8 ounces low-fat cream cheese, softened
• 0.75 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoons cornstarch
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Prepare a 9-inch springform pan by lightly greasing it or lining the bottom with parchment paper.

Step 3

In a food processor, blend the graham crackers into fine crumbs.

Step 4

Combine the graham cracker crumbs with the melted butter and mix until fully incorporated.

Step 5

Press the crumb mixture into the bottom of the prepared springform pan to form an even crust. Set aside.

Step 6

In a clean food processor or blender, blend the low-fat cottage cheese until smooth and creamy.

Step 7

In a large mixing bowl, combine the blended cottage cheese, softened cream cheese, and granulated sugar. Beat with a mixer until smooth.

Step 8

Add the eggs one at a time, beating well after each addition.

Step 9

Mix in the vanilla extract, lemon zest, cornstarch, and salt until all ingredients are well combined.

Step 10

Pour the cheesecake filling over the crust in the springform pan, spreading evenly.

Step 11

Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly.

Step 12

Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.

Step 13

Once cooled, refrigerate the cheesecake for at least 3 hours, preferably overnight.

Step 14

Carefully remove the cheesecake from the springform pan and serve chilled.

Nutrition Facts

Serving size	(1422.8g)

Amount per serving	% Daily Value*
Calories	3562.1

Total Fat 132.4g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 849.8mg	0%
Sodium 5620.4mg	0%
Total Carbohydrate 481.0g	0%
Dietary Fiber 12.0g	0%
Total Sugars 269.6g
Protein 114.2g	0%

Vitamin D 120IU	0%
Calcium 1178.5mg	0%
Iron 13.7mg	0%
Potassium 1627.7mg	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: 33.4%

Protein: 12.8%

Carbs: 53.9%