Surprise yourself with a Healthy Cheesecake made with cottage cheese and Greek yogurt. It’s much higher in protein than a classic cheesecake, but you’ll never be able to taste the difference. Serve it with black currant jam for a beautiful sweet tang.
Sometimes people ask why I like to take something that’s perfectly delicious (like a classic cheesecake) and change it (in this case, to a healthy cheesecake with cottage cheese). Often, I just like to see what I can get away with — hehe. Did I say this Beet Muffin was actually red velvet? Oops!
I made this swap to cottage cheese though because I’m trying to find a way to add more cottage cheese into my diet. Prior to the 1980s, cottage cheese overshadowed yogurt sales and was tooted as a health food. But halfway through the 1980s, yogurt took off and left cottage cheese sales in the dust. While yogurt consumption has increased 7 fold, cottage cheese consumption has halved (read more about the trend from NPR). I remember eating cottage cheese as a kid every time I went to a self-serve salad bar. I’d always have it with melon and pineapple, and it was really tasty.
At some point, I started eating a lot more yogurt instead of cottage cheese. I seemed to have forgotten about cottage cheese, until I became pregnant and I started scouring the Internet about what health foods I should eat. Cottage cheese appeared on almost every list of ‘ best foods for pregnant women’ because it’s high in protein!
After multiple tubs of cottage cheese with fruit and toast, I started craving something new and knew I needed to make a healthy cheesecake with cottage cheese. When I shared this cheesecake, no one even noticed that instead of cream cheese in it, I made it with cottage cheese and greek yogurt. It’s much higher in protein than a classic cheesecake, and to me, that’s a thumbs up because Fauchon (read about why baby’s called Fauchon here) is getting nutrients while I’m getting a slice of heavenly cheesecake. If you want to make this even healthier, you can use the spelt crust from this Breakfast Greek Yogurt Cheesecake, and top it with granola and fresh fruit instead of jam. Good morning to cheesecake!
Healthy Cheesecake with Cottage Cheese
For the crust
- 1 1/2 cups graham cracker crumbs (140 grams) (also works with digestive crumbs)
- 1/4 cup caster sugar (50 grams)
- 6 tablespoons unsalted butter (85 grams) melted
- 1/2 teaspoon ground cinnamon
For the cheesecake filling
- 2 1/3 cups cottage cheese (500 grams)
- 1 cup Greek yogurt (200 grams)
- 2 large eggs
- 1/4 cup plus 1 tablespoon maple syrup (75 grams)
- 2 teaspoons all-purpose flour
- 1/2 vanilla pod
For the blackcurrant jam
- 3/4 cup black currants (150 grams)
- 1/2 cup granulated sugar (100 grams)
- 3 tablespoons water (50 milliliters)
Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick.
Preheat oven to 350°F / 176°C.
To make the crust
In a large bowl, mix everything together.
Gently press the crust into the lined pan. I find it easiest to use a small piece of parchment paper to cover my fingers, and press down on the crust. Set aside.
To make the cheesecake filling
In a food processor or blender on low speed, blend the cottage cheese and Greek yogurt together until it is smooth.
In a small bowl, beat the eggs together. Beat the eggs, maple syrup and flour into the cottage cheese mixture. Scrape the seeds out of the vanilla pod and mix into the cheesecake.
Pour everything into the pan. Bake in the oven for about 1 hour, until the cheesecake is set.
To make the blackcurrant jam
In a medium saucepan, mix everything together. Bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently.
Allow to cool before topping on the cheesecake.
The cheesecake is best chilled, or at room temperature.