Cottage Cheese Cheesecake Recipe-Step by Step Guide

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Cottage Cheese Cheesecake Recipe-Step by Step Guide:- With this healthy cottage cheesecake recipe, you can make delicious cheesecake that is also good for you. You can enjoy a tasty cookie crust, a smooth and creamy cottage cheese filling, and a rich blackberry sauce.

Cottage Cheese Cheesecake Recipe-Step by Step Guide



If you want to make a healthy cheesecake, try this cottage cheese cheesecake. You can enjoy a tasty cookie crust, a smooth and creamy cottage cheese filling, and a rich blackberry sauce.




For cookie crust:
  • 1 cup (100 g) crushed cookies/biscuits
  • 1 tablespoon butter, melted
For cottage cheesecake filling:
  • 1 cup + 2 tablespoons (255 g) cottage cheese, drained
  • ⅔ cup + 2 ½ tablespoons (200 g) sour cream
  • 3 large eggs
  • 6 tablespoons (75 g) granulated sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup (35 g) almond flour
For blackberry sauce (optional):
  • 1 pint (340 g) blackberry (plus a few for decoration)
  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch

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  • Heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  • The cottage cheese should be placed in a large sieve, stainer, or colander that has a fine mesh and is lined with a cheese cloth or mesh cloth.


  • Let the liquid that is in excess drain.
  • In the meantime, grease a springform pan that is leakproof and measures 7 inches (18 cm) in diameter, and line the bottom and sides of the pan with parchment paper.


  • The first step in making a cookie crust is to combine melted butter and crushed cookies in a bowl and mix them together.
  • The crust should be pressed into the bottom of the pan using either the back of a tablespoon or the flat bottom of a glass. Put it to the side.


  • In order to prepare the filling for the cottage cheesecake, place the cottage cheese that has been drained into a mixing bowl.
  • While using a hand whisk, incorporate the sugar, sour cream, vanilla extract, and eggs into the mixture. While continuing to mix gently, fold in the almond flour.


  • After the pan has been prepared, pour the mixture into it and bake it for thirty-five to forty minutes.
  • After removing it from the oven, allow it to cool down to room temperature for a couple of hours without touching it.


  • Instead, place the cheesecake in the refrigerator for two to four hours to chill.
  • Put the blackberries and one tablespoon of water into a saucepan with a heavy bottom.


  • This will be the beginning of the blackberry sauce. Approximately seven to eight minutes should be spent cooking it with a lid on over a low-medium heat.
  • There will be a release of juice as the blackberries break apart.


  • To make the mixture, combine cornflour, sugar, and one tablespoon of water in a small bowl.
  • As soon as the blackberries have finished cooking, take them off the heat and add the cornflour mixture while stirring it constantly.


  • You should bring the saucepan to a boil and then cook it on low heat for approximately five minutes, stirring it frequently, until the sauce becomes thick.
  • Add one to two tablespoons of water, mix it, and then heat it once more if it appears to be too thick.


  • Eliminate the berries from the sauce by straining it through a sieve with a very fine mesh.
  • In order to serve, spoon the blackberry sauce over each individual slice, and then garnish with fresh blackberries prior to serving.



  • Please make use of this straightforward cake pan converter in order to recalculate the ingredients suitable for a springform pan of a particular size.
  • If you prefer, you can use a food processor or a blender to combine all of the ingredients for the cheesecake from the beginning to the end.


  • Using the back of a tablespoon, pass the cottage cheese through the fine mesh sieve in order to manually sieve the cottage cheese. Utilising a small batch size is beneficial.
  • Keep in mind that cheesecake should not be overcooked; it is ready when the centre is still wobbly. As it cools, it will become more solid.


  • Wait until it has cooled down before using a knife that is sharp to cut it.
  • You can keep your cottage cheesecake in the refrigerator for up to two to three days if you store it in an airtight container.




  • Serving Size: 1 slice
  • Calories: 322
  • Sugar: 17.5 g
  • Sodium: 284 mg
  • Fat: 19.1 g
  • Saturated Fat: 9 g
  • Carbohydrates: 27.5 g
  • Fiber: 1.3 g
  • Protein: 11.9 g
  • Cholesterol: 116 mg


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