Name: Healthy Cheesecake with Cottage Cheese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12 servings (one 8-inch cheesecake)
Ingredients: 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; 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; 3/4 cup blackcurrants ((150 grams)); 1/2 cup granulated sugar ((100 grams)); 3 tablespoons water ((50 milliliters))

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

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

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).

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 our baby (you can read about him on my husband’s blog) 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!

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).