Low Sodium Cottage Cheese Cheesecake

Indulge guilt-free with this irresistibly creamy Low Sodium Cottage Cheese Cheesecake, a lighter twist on the classic dessert. Perfect for those watching their sodium intake, this cheesecake features a silky blend of low sodium cottage cheese and cream cheese, naturally sweetened with just the right touch of sugar. A base made from low sodium graham crackers and unsalted butter ensures a crunchy, flavorful crust without the extra salt. The highlight of this recipe is the seamless texture achieved by blending the cottage cheese until velvety smooth, combined with notes of vanilla and a hint of refreshing lemon zest for a perfectly balanced flavor. With just 20 minutes of prep time and an hour-long bake, this wholesome dessert is a crowd-pleaser for any occasion. Serve it chilled for a decadent yet health-conscious treat that doesn’t sacrifice indulgence!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 12 sheets low sodium graham crackers
• 5 tablespoons unsalted butter
• 2 cups low sodium cottage cheese
• 8 ounces cream cheese
• 0.75 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a food processor, crush the low sodium graham crackers into fine crumbs.

Step 3

Melt the unsalted butter in a small saucepan or microwave.

Step 4

Combine the graham cracker crumbs and melted butter in a bowl, mixing well until the crumbs are evenly moistened.

Step 5

Press the crumb mixture into the bottom of a 9-inch springform pan to form an even crust.

Step 6

Bake the crust for 10 minutes, then remove from the oven and allow to cool while preparing the filling.

Step 7

In a blender or food processor, blend the low sodium cottage cheese until smooth.

Step 8

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Step 9

Add the blended cottage cheese and granulated sugar to the cream cheese, and mix until well combined.

Step 10

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

Step 11

Stir in the vanilla extract, lemon juice, and cornstarch, mixing until smooth.

Step 12

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

Step 13

Bake the cheesecake in the preheated oven for 50 minutes, or until the edges are set and the center still jiggles slightly.

Step 14

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Step 15

Remove the cheesecake from the oven, then refrigerate for at least 4 hours, or until fully chilled.

Step 16

Once chilled, run a knife around the edges to loosen, then remove the springform pan rim before serving.

Nutrition Facts

Serving size	(1493.8g)

Amount per serving	% Daily Value*
Calories	4102.9

Total Fat 199.6g	0%
Saturated Fat 97.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 984.1mg	0%
Sodium 1618.3mg	0%
Total Carbohydrate 495.9g	0%
Dietary Fiber 12.2g	0%
Total Sugars 272.6g
Protein 102.8g	0%

Vitamin D 120IU	0%
Calcium 861.9mg	0%
Iron 12.6mg	0%
Potassium 1461.9mg	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: 42.9%

Protein: 9.8%

Carbs: 47.3%