This easy and creamy cottage cheese cheesecake is a lighter twist on the classic dessert. With a rich texture and a hint of lemon, it’s perfect for a quick, homemade treat. You’ll love how simple it is to make using everyday ingredients, and the best part? No fancy equipment needed—just a few ramekins and a water bath for that silky-smooth finish!
Recipe Ingredients:
For the Crust:
- 9 whole graham crackers
- 2 teaspoons sugar
- 4 tablespoons unsalted butter, melted
For the Filling:
- 1 1/2 cups cottage cheese
- 3/4 cup full-fat sour cream (cultured if you can find it)
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 whole egg
- 2 egg yolks
- 1 teaspoon vanilla extract
How To Make Cottage Cheese Cheesecakes?
- Preheat the Oven: Set your oven to 180°C (350°F) and position a rack in the middle.
- Prepare the Crust: Crush the graham crackers or digestive biscuits in a food processor until finely ground. Add sugar and pulse a few times. Drizzle in the melted butter and pulse again until the mixture resembles damp sand. Divide evenly between six 8-ounce (225ml) ramekins, about 3 tablespoons per ramekin, and press down firmly with a small glass to form the crust. Allow some crumbs to creep up the sides for a rustic look.
- Bake the Crust: Place the ramekins on a baking sheet and bake for 15 minutes. Once done, remove and let cool while you prepare the filling.
- Make the Filling: In a stand mixer fitted with a paddle attachment, beat the cottage cheese and sugar on medium speed for 5 minutes, scraping down the bowl halfway through. Add the sour cream, lemon zest, and lemon juice, and mix for 30 seconds. Reduce the speed and add the egg and yolks one at a time, followed by the vanilla extract. Mix until just combined—don’t overmix!
- Set Up the Water Bath: Line a 23x33cm (9×13-inch) baking dish with a clean kitchen towel and place the ramekins inside. Bring 950ml (4 cups) of water to a boil (an electric kettle makes this easy).
- Fill and Bake: Evenly distribute the cheesecake batter among the ramekins. Place the baking dish on the oven rack, then carefully pour the hot water into the dish, making sure it reaches halfway up the ramekins without splashing into the batter. Gently slide the rack back in and bake for 25 minutes, or until an instant-read thermometer inserted into the center reads 74°C (165°F).
- Cool and Chill: Using tongs, carefully remove the ramekins from the water bath and set them on a kitchen towel. Let them cool for 30 minutes before transferring them to the fridge to chill.
- Serve or Store: Enjoy immediately, or cover with plastic wrap and refrigerate for up to 7 days.
Recipe Tips:
- Blend the cottage cheese well : For the creamiest texture, beat the cottage cheese until smooth, or use an immersion blender to remove lumps.
- Don’t skip the water bath : Baking in a water bath prevents cracking and keeps the cheesecake light and silky.
- Use room-temperature eggs : Cold eggs won’t mix evenly, which can affect the texture. Let them sit out for 20 minutes before using.
- Avoid overbaking : The cheesecakes should have a slight jiggle in the center when done. Overbaking can make them dry.
- Chill completely before serving : Let the cheesecakes cool to room temperature before refrigerating. Chilling for at least 4 hours enhances the flavor and texture.
How To Store Leftovers?
- Refrigerate: Let the cheesecakes cool to room temperature before covering them with plastic wrap or transferring them to an airtight container. Store in the fridge for up to 7 days.
- Freeze: These cheesecakes freeze well! Once fully cooled, wrap each one tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. To serve, thaw overnight in the fridge before enjoying.
Nutrition Facts
- Calories: 277
- Total Fat: 14.6g
- Saturated Fat: 7.8g
- Cholesterol: 132mg
- Sodium: 130mg
- Potassium: 80mg
- Total Carbohydrate: 31.8g
- Dietary Fiber: 0.3g
- Sugars: 22.1g
- Protein: 4.7g
Check out More Recipes:
Alton Brown Cottage Cheese Cheesecakes
Description
This easy and creamy cottage cheese cheesecake is a lighter twist on the classic dessert. With a rich texture and a hint of lemon, it’s perfect for a quick, homemade treat. You’ll love how simple it is to make using everyday ingredients, and the best part? No fancy equipment needed—just a few ramekins and a water bath for that silky-smooth finish!
Ingredients
For the Crust:
For the Filling:
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) and position a rack in the middle.
- Prepare the Crust: Crush the graham crackers or digestive biscuits in a food processor until finely ground. Add sugar and pulse a few times. Drizzle in the melted butter and pulse again until the mixture resembles damp sand. Divide evenly between six 8-ounce (225ml) ramekins, about 3 tablespoons per ramekin, and press down firmly with a small glass to form the crust. Allow some crumbs to creep up the sides for a rustic look.
- Bake the Crust: Place the ramekins on a baking sheet and bake for 15 minutes. Once done, remove and let cool while you prepare the filling.
- Make the Filling: In a stand mixer fitted with a paddle attachment, beat the cottage cheese and sugar on medium speed for 5 minutes, scraping down the bowl halfway through. Add the sour cream, lemon zest, and lemon juice, and mix for 30 seconds. Reduce the speed and add the egg and yolks one at a time, followed by the vanilla extract. Mix until just combined—don’t overmix!
- Set Up the Water Bath: Line a 23x33cm (9×13-inch) baking dish with a clean kitchen towel and place the ramekins inside. Bring 950ml (4 cups) of water to a boil (an electric kettle makes this easy).
- Fill and Bake: Evenly distribute the cheesecake batter among the ramekins. Place the baking dish on the oven rack, then carefully pour the hot water into the dish, making sure it reaches halfway up the ramekins without splashing into the batter. Gently slide the rack back in and bake for 25 minutes, or until an instant-read thermometer inserted into the center reads 74°C (165°F).
- Cool and Chill: Using tongs, carefully remove the ramekins from the water bath and set them on a kitchen towel. Let them cool for 30 minutes before transferring them to the fridge to chill.
- Serve or Store: Enjoy immediately, or cover with plastic wrap and refrigerate for up to 7 days.
Notes
- Blend the cottage cheese well : For the creamiest texture, beat the cottage cheese until smooth, or use an immersion blender to remove lumps.
- Don’t skip the water bath : Baking in a water bath prevents cracking and keeps the cheesecake light and silky.
- Use room-temperature eggs : Cold eggs won’t mix evenly, which can affect the texture. Let them sit out for 20 minutes before using.
- Avoid overbaking : The cheesecakes should have a slight jiggle in the center when done. Overbaking can make them dry.
- Chill completely before serving : Let the cheesecakes cool to room temperature before refrigerating. Chilling for at least 4 hours enhances the flavor and texture.
Alton Brown Cottage Cheese Cheesecakes
