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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

    4.48 from 178 votes
    Print Recipe Save RecipeSaved!
    Serves: 12 servings (one 8-inch cheesecake)
    Prep: 20 minutes mins
    Cook: 1 hour hr
    Total: 1 hour hr 20 minutes 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. Naomi says

      June 03, 2021 at 5:02 am

      Hi there, do you have ingredient amounts for a 10 inch spring form cake pan ?

      Reply
    2. new baker says

      February 27, 2021 at 10:55 am

      This was sooo good. Great recipe........

      Reply
      • Imi says

        July 15, 2021 at 7:14 am

        5 stars
        Delicious

        Reply
    3. Gigi says

      February 23, 2021 at 4:09 pm

      5 stars
      I made this once this summer and everyone loved it! I am going to make it again this weekend, but want to make them in muffin tins so they are individual portions. How long do you recommend that I cook the cupcake-sized cheesecakes?

      Reply
    4. Bev Jamed says

      January 30, 2021 at 5:56 am

      5 stars
      Wonderful recipe, Thankyou ! I didn’t have enough cottage cheese or yoghurt, so I added ricotta and marscapone which I had left. Oh and some lemon zest as I like lemony cheesecake.
      Just to let you know, it freezes very well too !
      Turned out fabulous !

      Reply
      • Tina Jui says

        February 14, 2021 at 9:17 am

        Thanks for sharing your changes, that's helpful to know!

        Reply
      • Gail Slocombe says

        March 13, 2021 at 6:42 pm

        I have some cottage cheese and ricotta that I froze so thank you for experimenting for me! I assume you just kept the same quantities? x

        Reply
        • Bev james says

          March 28, 2021 at 10:32 pm

          Yes, I made sure the dairy items all added up to the same quantity as the recipe

          Reply
    5. Bev says

      January 10, 2021 at 3:02 pm

      5 stars
      Just about to make this ! Can it be frozen, do you know ? It would be too tempting to leave the whole thing at my mercy in the fridge ! If not, I’ll make half the recipe ! Thanks x

      Reply
      • Bev James says

        March 28, 2021 at 10:34 pm

        Yes, I’ve frozen it. It was fine !

        Reply
    6. Hilletje du Plessis says

      December 26, 2020 at 5:15 pm

      5 stars
      I have never baked a cheese cake as I was always afraid that it would not be a success but I was pleasantly surprised at how easy and inexpensive this cheese cake was. I used home made fig preserve as a decoration and for flavour. Delicious!

      Reply
    7. Hilletje du Plessis says

      December 26, 2020 at 5:06 pm

      I have never baked a cheese cake as I was always afraid that it would not be a success but I was pleasantly surprised at how easy and I expensive this cheese cake was. Delicious!

      Reply
    8. Meryl says

      November 21, 2020 at 3:19 pm

      Delicious. I made a half quantity (as it was just me and hubby), I used gluten free digestive biscuits for the base and left out the sugar, I added lemon zest
      to the filling and used agave nectar and gluten free flour. Topped it with home made lemon curd......scrummy !!!!

      Reply
    9. Maryam says

      August 02, 2020 at 7:47 pm

      5 stars
      Delicious!!! I wasn't expecting the cheesecake to be this good considering how much healthier it is. I substituted thin honey for the maple syrup and,vanilla extract for the pod, and next time I'll omit the sugar in the crust as I find graham crackers plenty sweet on their own. Texture improved after sitting in the fridge overnight, but it was still not as smooth and creamy as my regular NY style cheesecake. I wonder if it was slightly overcooked. I've always baked my cheesecakes in a bain marie; do you think that would help with the texture?

      Thank you so much Tina :)
      Maryam

      Reply
    10. Brian says

      May 30, 2020 at 6:54 pm

      5 stars
      This was , full of protein and satisfies the sweet tooth, instead instead of sugar I used flavordrop and sugar free syrup though

      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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