8 Servings
2 Hours, 50 Minutes
Allergens
Preheat oven to 350 degrees Fahrenheit. Spray a 9-inch disposable or springform round pan with nonstick cooking spray.
In the bowl of your food processor, blend graham crackers until finely ground and press into the pan.
In the food processor (or in your blender), blend cottage cheese and sugar for a few minutes, until very smooth. Add eggs, vanilla, cornstarch, and Greek yogurt, and blend again until well combined. Pour over graham cracker crumbs.
Bake for 38 minutes. Turn off oven. Leave cheesecake in oven for approximately 2 hours to set.
Tips:
If you use a 9-inch springform pan, I highly recommend doubling the cheese mixture for added height.
Variations:
If you are watching your sugar intake, I tried this recipe with 1/3 cup sugar substitute (such as Truvia, Stevia, Xylitol, or Splenda) and it was perfectly fine for those accustomed to eating low-sugar treats. The half cup of sugar is still considerably less than in most other cheesecakes.
use flavored yogurt like lotus… delicious and free.
do I have to use a blender? will it work to mix with a fork?
I would recommend using some type of blender to get the batter super smooth, you don’t want it to get lumpy.
This is an amazing recipe that didn’t make me feel deprived! So smooth and so light! Delicious with no guilt 🙂
This recipe looks great can I make it ahead and freeze it?
yes!
cheesecake recipe question do i leave the cake in the oven for 2 hours with the oven door closed?
Yes, leave the oven door closed.
DELICIOUS! my blender was having a hard time blending it so I used a hand blender (didnt like the texture of the crust)
Greek Yogart What can I use in Israel instead of Greek Yogart?
You could use gevina levana instead.
recipe so if we use a 9 inch springform use 2- 16 oz cottage cheese and 2 – 5.5 yogurts but leave all the other ingredients the same?
Hi! She says to double the cheese mixture, that also includes doubling everything in this step:
In the food processor (or in your blender), blend cottage cheese and sugar for a few minutes, until very smooth. Add eggs, vanilla, cornstarch, and Greek yogurt, and blend again until well combined. Pour over graham cracker crumbs.
Incredible! This cheesecake can easily compete with its cream-cheese-loaded competitors! It is creamy, rich and truly delicious despite its lower calorie ingredients. Plus it was really easy – I used a store-bought graham crust and prepared the filling with a stick blender in one bowl. I will definitely be making this many times. Thank you!
We are so happy to hear that you enjoyed this recipe!