There’s something truly special about the scent of lemon wafting through the kitchen, isn’t there? It reminds me of lazy summer afternoons spent outdoors, surrounded by family and friends. One of my favorite desserts has always been cheesecake, with its rich, creamy texture. When I first tried this Lemon Cottage Cheese Cheesecake, I was amazed by how light and refreshing it was. The tanginess of the lemon and the smoothness of the cottage cheese create a heavenly combination. This recipe matters to me because it brings together beloved flavors while being lower in fat than traditional cheesecakes. The best part? It’s incredibly easy to make. You’ll love how unique and delightful this cheesecake is, perfect for any gathering or just a sweet treat for yourself.
why make this recipe
This Lemon Cottage Cheese Cheesecake is a delightful and refreshing dessert that brings a burst of sunshine to any table. It combines creamy cottage cheese and tangy Greek yogurt, making it a lighter alternative to traditional cheesecakes. The addition of fresh lemon juice and zest gives it a refreshing flavor that’s perfect for warm days or any celebration. Plus, it’s simple to prepare, so you won’t spend hours in the kitchen. This cheesecake is also a great way to impress your guests with a unique twist on a classic favorite.
how to make Lemon Cottage Cheese Cheesecake
Ingredients
- 1 cup cottage cheese
- 1 cup cream cheese
- 1/2 cup Greek yogurt
- 1/2 cup sugar or sweetener of choice
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Directions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a blender, combine cottage cheese, cream cheese, Greek yogurt, sugar, eggs, lemon juice, lemon zest, vanilla extract, baking powder, and salt. Blend until smooth.
- Pour the mixture into the prepared springform pan.
- Bake for 40-45 minutes, or until set and slightly golden on top.
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Serve chilled, garnished with lemon slices or berries if desired.
how to serve Lemon Cottage Cheese Cheesecake
This cheesecake is best served chilled. You can slice it into wedges and arrange it on a pretty plate. A few lemon slices or fresh berries make for lovely garnishes. They add color and even more flavor. Everyone will appreciate the bright, zesty taste of this cheesecake!
how to store Lemon Cottage Cheese Cheesecake
To store your cheesecake, keep it in the refrigerator. Make sure it’s covered tightly with plastic wrap or stored in an airtight container. It will last for about 4 to 5 days. If you want to keep it longer, you can freeze it for up to a month. Just be sure to wrap it well to prevent freezer burn.
tips to make Lemon Cottage Cheese Cheesecake
- Make sure all your ingredients are at room temperature before you start. This helps everything blend smoothly.
- For an even creamier texture, blend the mixture longer. Just be careful not to overmix it.
- Adjust the sweetness to your taste. You can reduce the sugar for a less sweet option or add a little more for a sweeter cheesecake.
variation
If you want to try something different, you can swap out the lemon for other flavors. Consider using lime juice and zest for a key lime cheesecake or add some vanilla extract for a classic taste. You can also mix in some fresh berries into the batter to add a fruity surprise.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese for a lighter version of this cheesecake.
2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. Just store it in the fridge until you’re ready to serve.
3. Is it necessary to use a springform pan?
While a springform pan is recommended for easy removal, you can also use a regular cake pan. Just be careful when serving it, as it may not come out as neatly.
Lemon Cottage Cheese Cheesecake
Ingredients
Cheesecake Ingredients
- 1 cup cottage cheese Make sure it's smooth for best texture.
- 1 cup cream cheese At room temperature.
- 1/2 cup Greek yogurt Can use low-fat for a lighter option.
- 1/2 cup sugar or sweetener of choice Adjust to taste.
- 3 large eggs At room temperature.
- 1/4 cup lemon juice Freshly squeezed is best.
- 1 tablespoon lemon zest From fresh lemons.
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Method
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a blender, combine cottage cheese, cream cheese, Greek yogurt, sugar, eggs, lemon juice, lemon zest, vanilla extract, baking powder, and salt. Blend until smooth.
- Pour the mixture into the prepared springform pan.
Baking
- Bake for 40-45 minutes, or until set and slightly golden on top.
Cooling and Serving
- Allow to cool, then refrigerate for at least 4 hours before serving.
- Serve chilled, garnished with lemon slices or berries if desired.