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Surprise yourself with a Healthy Cheesecake made with cottage cheese and Greek yogurt. It's muchhigher 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 ahealthy 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 thoughbecause I'm trying to find a way to add more cottage cheeseinto 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 muchhigher 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 halfwaythrough the 1980s, yogurt took off and leftcottage cheese sales in the dust.
While yogurt consumption has increased 7 fold, cottage cheese consumption hashalved (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 withmelon and pineapple, and itwas really tasty.
At some point, Istarted eating a lotmore 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 ahealthy cheesecake with cottage cheese.
When I shared this cheesecake, no one even noticed that instead of cream cheese in it, I made itwith cottage cheese and greek yogurt.
It's much higher in protein than a classic cheesecake, andto me, that's a thumbs upbecause our babyis getting nutrients while I'm getting a slice of heavenly cheesecake.
Make this Healthy Cheesecakeeven 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 thisEasy Blueberry Jam with Chia Seeds(the jam is made with no refined sugar).
Healthy Cheesecake with Cottage Cheese
4.47 from 207 votes
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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?
« Overnight Chia Seed Pudding with Almond Milk (Vegan, GF)
Healthy Spinach Smoothie with Hemp Butter (Vegan, GF) »
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
Neva says
I made so many alterations to the recipe it’s astonishing this came out so well! 1. Used premade Keebler graham cracker crust; 2. I only had 3/4 C. Cottage cheese, so softened 4oz cream cheese in microwave then added cottage cheese; 3. Fat Free Greek yogurt; 4. Mixed with immersion blender; 5. Scant 1/4 C of maple-agave syrup added instead of pure maple syrup; 6. Vanilla bean paste used instead of 1/2 vanilla bean.Reply
Anita says
Looks lovely, so excited to try - if I wanted to use a granulated sugar-free substitute instead of maple syrup, what adjustments would you recommend to the remaining wet/dry ingredients?
Reply
Lilian says
Hi Tina! Thanks for your recipe! I’m going to run to the store today to buy the ingredients. Just wondering if you use fa*ge brand yogurt? Because at the store there’s many kinds of yogurts from runny to thick. Do you strain the cottage cheese and yogurt beforehand? Thanks!
Reply
Ariana says
Can the all purpose flour be substituted for almond flour to make it more low carb friendly?
Reply
B Radez says
I used fat free cottage cheese, whole milk yogurt, lemon curd instead of jam. Tasted wonderful. However, 6 tablespoons of butter for the crust is tooooo much. It oozes fat after baking and cooling. Wonder if other people had similar experience.Reply
Megan says
If I’m doing this as mini cheesecakes in cupcake pan, how long do I cook?
Reply
Aneta says
Hi, I'm just wondering what kind of cottage cheese you use? Is it dry curd?
Reply
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