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    Home / Breakfast and Brunch Recipes / Healthy Cheesecake with Cottage Cheese and Blackcurrant Jam

    Sep 10, 2015 · Last Updated: Oct 31, 2021

    Healthy Cheesecake with Cottage Cheese and Blackcurrant Jam

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

    Sharing is caring!

    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.  

    Healthy Cheesecake Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

    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. Did I say this Beet Muffin was actually red velvet? Oops!

    Surprise! A Healthy Cheesecake made with cottage cheese and Greek yogurt

    Healthy Cheesecake with Cottage Cheese | The Worktop

    I made this swap to cottage cheese though because I'm trying to find a way to add more cottage cheese into my diet. Cottage cheese is high in protein, vitamins and calcium, all of which are a good thing to include in a breakfast.

    It's much higher in protein than a classic cheesecake, but you'll never be able to taste the difference

    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).

    Healthy Cheesecake Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

    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!

    Healthy Cheesecake Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

    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.

    Healthy Cheesecake Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

    It's much higher in protein than a classic cheesecake, and to me, that's a thumbs up because our baby is getting nutrients while I'm getting a slice of heavenly cheesecake.

    Make this Healthy Cheesecake even healthier by using a spelt crust and topping it with fresh fruit and granola

    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 Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

    This healthy cottage cheese cheesecake is topped with black currant jam in the photos. But if you would like a healthier topping, try using this Easy Blueberry Jam with Chia Seeds (the jam is made with no refined sugar).

    Blueberry Chia Seed Jam - Easy Recipe | The Worktop
    Healthy Cheesecake Recipe with Cottage Cheese | The Worktop #cheesecake #healthy

    Healthy Cheesecake with Cottage Cheese

    4.45 from 166 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 servings (one 8-inch cheesecake)
    Prep: 20 mins
    Cook: 1 hr
    Total: 1 hr 20 mins
    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 blackcurrant jam for a beautiful sweet tang.  

    Ingredients

    For the crust

    • 1 ½ cups graham cracker crumbs (140 grams) (also works with digestive crumbs)
    • ¼ cup caster sugar (50 grams)
    • 6 tablespoons unsalted butter (85 grams) melted
    • ½ teaspoon ground cinnamon

    For the cheesecake filling

    • 2 ⅓ cups cottage cheese (500 grams)
    • 1 cup Greek yogurt (200 grams)
    • 2 large eggs
    • ¼ cup plus 1 tablespoon maple syrup (75 grams)
    • 2 teaspoons all-purpose flour
    • ½ bourbon vanilla bean

    For the blackcurrant jam

    • ¾ cup blackcurrants (150 grams)
    • ½ cup granulated sugar (100 grams)
    • 3 tablespoons water (50 milliliters)

    Instructions

    • 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.

    To serve

    • The cheesecake is best chilled, or at room temperature.
    Course: Fruits and Yogurts
    Author: The Worktop
    Cal : 232kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

    Looking for more Cottage Cheese Recipes?

    Oatmeal Cottage Cheese Pancakes | The Worktop
    Oatmeal Cottage Cheese Pancakes (GF)
    « Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)
    Healthy Spinach Smoothie with Hemp Butter (Vegan, GF) »

    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Brunch Recipes for Mother's Day, Collections, Cooking Style, Easter Breakfast Recipes, Fruits and Yogurt Breakfast Ideas, Jams and Condiment Recipes, Lifestyle, Make Ahead, Oven, Quick and Easy Brunches, Seasonal, Spring Breakfast Recipes, Summer Breakfast Recipes, Valentine's Day Brunch Recipes, VegetarianTags: cakes, cottage cheese, fruits, maple syrup, yogurt

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. alex says

      January 21, 2023 at 5:26 pm

      can i use kefir or sour cream instead of greak yogurt?

      Reply
    2. K B says

      January 06, 2023 at 3:06 am

      5 stars
      This recipe was easy. Cooked in tge instant pot 40 min then
      natural release. Turned out perfect. Thank you.

      Reply
    3. Yuliya says

      December 30, 2022 at 5:45 pm

      5 stars
      I’ve made this twice. I throw everything in a blender and blitz it smooth and it’s perfect. Make a quick cherry jam on the stove and it’s amazing!! Thank you !!

      Reply
      • Yuliya says

        December 30, 2022 at 5:46 pm

        Oh and I use fat free cheesecake and Greek yogurt and it’s still amazing!

        Reply
    4. Edward says

      November 06, 2022 at 6:38 pm

      5 stars
      Good one!
      Added Cointreau and a little home made limoncello to filling to achieve citrusy notes. And served with blended strawberry puree.
      Definately on par with cream cheese cheesecake both structure and taste.
      This is the recipe for my recipe drawer!!!
      Thanks!

      Reply
    5. Kathy says

      September 08, 2022 at 4:01 am

      5 stars
      I made this cheesecake. Since my eggs were on the small side I used 3, which gave it a more custardy consistency. To make it more diabetic friendly I used sugar free maple syrup and did not use a crust. Instead of the current topping I used a strawberry puree. In general it was delicious and as a diabetic it is nice to have dessert. Very easy to make!

      Reply
    6. Fatima says

      July 29, 2022 at 7:56 am

      5 stars
      Love this cheesecake! I've made it a few times and it comes out perfectly each time. Any idea what the carb/protein/fat content is?

      Reply
    7. Paula says

      March 04, 2022 at 3:18 pm

      5 stars
      Mmmm tastes perfect everytime! Once had a friend who hates cottage cheese try and they couldn't tell. Of course I told him afterwards what's in it.
      I don't usually don't make the jam but top it with whatever I have in the fridge. No guilt eating it for breakfast!

      Reply
    8. Rose P says

      February 06, 2022 at 2:30 am

      5 stars
      I bought cottage cheese in error (wanted sour cream) and since I had it
      now I decided to search the web for recipes that use cottage cheese and found this recipe. I'm more of an eater than a baker, but decided to give this a try. It's such an easy recipe to follow and the end result is a winner. Looks and tastes delicious and I will definitely be baking this one again! Look at me, I can bake . Thanks so much for sharing this recipe!!

      Reply
    9. MEREDITH says

      November 10, 2021 at 9:27 pm

      Hello, Thank you for posting this. I would like to make it. What fat content cottage cheese and yogurt did you use?

      Reply
      • Tina Jui says

        November 11, 2021 at 4:53 am

        Thanks for asking! I use full fat versions when I make this recipe. Enjoy the cheesecake!

        Reply
    10. Imi says

      July 15, 2021 at 7:19 am

      5 stars
      Soooo good. Will save this recipe and make it again.
      It is the best cheesecake ever.

      Reply
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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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