Save Indulge in the rich, velvety world of chocolate without the heavy calories. This Lighter Chocolate Cottage Cheese Cheesecake is a revelation in modern baking, utilizing the creamy texture of blended cottage cheese to create a high-protein, lower-fat dessert that doesn't compromise on taste. It is decadent, satisfying, and perfect for those looking for a guilt-free way to enjoy a classic American treat.
Save By replacing traditional cream cheese with low-fat cottage cheese, you transform a calorie-dense dessert into a nutritious powerhouse. The addition of Greek yogurt adds a subtle tang that balances the deep notes of cocoa and dark chocolate, while the graham cracker crust provides that essential nostalgic crunch.
Ingredients
- Crust: 120 g (1 cup) graham cracker crumbs, 30 g (2 tbsp) coconut oil or melted butter, 1 tbsp unsweetened cocoa powder, 1 tbsp maple syrup
- Filling: 500 g (2 cups) low-fat cottage cheese, 150 g (3/4 cup) plain Greek yogurt, 2 large eggs, 100 g (1/2 cup) granulated sugar or sweetener of choice, 50 g (1/2 cup) unsweetened cocoa powder, 1 tsp vanilla extract, 1 tbsp cornstarch, 60 g (1/3 cup) dark chocolate chips (melted and cooled)
- Topping (optional): 30 g (2 tbsp) Greek yogurt, 1 tbsp honey or maple syrup, Dark chocolate shavings
Instructions
- Step 1
- Preheat the oven to 170°C (340°F). Line the base of a 20 cm (8-inch) springform pan with parchment paper.
- Step 2
- In a bowl, mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
- Step 3
- In a food processor or blender, blend cottage cheese until completely smooth, about 1–2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky.
- Step 4
- Pour filling over the cooled crust. Smooth the top.
- Step 5
- Bake for 35–40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Step 6
- Remove from oven and chill in the refrigerator for at least 3 hours, or until fully set.
- Step 7
- Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth filling, it is vital to blend the cottage cheese alone first before adding the other ingredients. Also, allowing the cheesecake to cool slowly in the oven with the door cracked helps prevent the surface from cracking due to sudden temperature changes.
Varianten und Anpassungen
For those with dietary restrictions, you can easily use gluten-free graham crackers for the crust. If you prefer a different sweetener, maple syrup can be substituted with honey or agave nectar, and the granulated sugar can be swapped for your favorite 1:1 sugar alternative.
Serviervorschläge
While this cheesecake is delicious on its own, it pairs beautifully with fresh berries like raspberries or strawberries for a burst of acidity. A dollop of the sweetened Greek yogurt topping and a few extra dark chocolate shavings elevate the presentation for guests.
Save With only 215 calories per serving and a boost of protein, this chocolate cottage cheese cheesecake is the ultimate way to have your cake and eat it too. Enjoy a slice of this luscious, creamy dessert whenever you need a healthier sweet fix.
Recipe FAQs
- → Why use cottage cheese instead of cream cheese?
Cottage cheese provides significantly more protein while reducing overall fat content. When blended until completely smooth, it creates an incredibly creamy texture that mimics traditional cheesecake but with a lighter nutritional profile.
- → How do I ensure a smooth texture without lumps?
Blend the cottage cheese in a food processor or high-speed blender for at least 1-2 minutes until completely silky before adding other ingredients. Scrape down the sides midway through to ensure everything gets incorporated.
- → Can I make this gluten-free?
Absolutely. Simply swap the graham cracker crumbs for gluten-free graham crackers or almond flour crumbs. The rest of the ingredients are naturally gluten-free, making this easily adaptable.
- → Why cool the cheesecake in the oven with the door cracked?
This gradual cooling technique prevents sudden temperature changes that cause cracking. The residual heat allows the filling to set slowly while releasing steam gently, resulting in that flawless smooth surface.
- → How long should I chill before serving?
Refrigerate for at least 3 hours, though overnight chilling produces the best texture and flavor development. The filling needs this time to fully set and achieve that luxurious, creamy consistency cheesecake is known for.
- → Can I substitute the sweetener?
Yes, feel free to use granulated erythritol, stevia, or your preferred sweetener in the same quantity. Maple syrup or honey also work beautifully and add subtle complementary flavors.