Easy Cheesecake Without Cream Cheese
A healthy and easy-to-make cheesecake using cottage cheese as the star ingredient, perfect for satisfying sweet cravings without guilt.
Ingredients
For the crust
- 1 cup Graham Crackers, crushed Provides a crunchy, flavorful crust.
- 1/4 cup Unsalted Melted Butter Binds the crust together.
- 1/4 cup Granulated Sugar Sweetens the crust.
For the filling
- 2 cups Full-Fat Cottage Cheese The star ingredient for creaminess.
- 1/2 cup Sweetened Condensed Milk Adds sweetness and a velvety texture.
- 2 large Eggs Provides structure and moisture.
- 1 teaspoon Vanilla Extract Enhances the flavors.
- 2 tablespoons Fresh Lemon Juice Brightens the flavor.
For the topping
- 1 cup Fresh or Frozen Raspberries Adds fruitiness to the cheesecake.
- 1 tablespoon Sugar Sweetens the raspberry topping.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a food processor, pulse graham crackers into fine crumbs.
- Combine graham cracker crumbs with melted butter and sugar in a mixing bowl. Stir until mixed.
- Press the crumb mixture into the bottom of a springform pan for the crust. Set aside.
Cooking / Assembling
- In a bowl, blend cottage cheese until smooth and creamy using a blender.
- Mix in sweetened condensed milk, eggs, vanilla extract, and lemon juice until fully combined.
- Pour the creamy mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for about 45-50 minutes, or until the edges are set and the center slightly jiggles.
- Let the cheesecake cool at room temperature for about an hour before refrigerating for at least 4 hours, preferably overnight.
Serving
- Once chilled, carefully remove the cheesecake from the springform pan.
- Top with fresh or thawed raspberries and sprinkle lightly with sugar.
- Slice into wedges and serve with additional raspberries on the side, if desired.
- Pair with a dollop of whipped cream or yogurt for extra indulgence.
Notes
Wrap leftovers in plastic wrap and store in an airtight container for future indulgence. For best results, let the cheesecake cool completely at room temperature before refrigerating.