Easy Cottage Cheese Cake Recipe

Cottage Cheese Cake is kind of like a traditional cheesecake, but it’s lighter and packed with protein.

Course Dessert

Cuisine American

Keyword Cottage Cheese Cake

Prep Time 15

Cook Time 1 25

Servings servings

Calories 263kcal

Author Dana DeVolk

Preheat the oven to 325°F.
In a large bowl, stir together the melted butter, graham cracker crumbs, and sugar until combined.
6 tablespoons salted butter, 1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar
Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan.
Add cottage cheese, sugar, milk, eggs, flour, lemon juice, vanilla, and salt to a food processor. Process until completely smooth.
24 ounces 4% fat cottage cheese, 1 cup granulated sugar, 3/4 cup milk, 3 large eggs, 4 1/2 tablespoons all-purpose flour, 2 tablespoons lemon juice, 2 teaspoons vanilla extract, 1/4 teaspoon salt
Add the filling to the pan and smooth out the top if needed.
Wrap the bottom of the pan with foil and place it into a large baking dish that it fits in. I used a roasting pan.
Add hot water to the pan about halfway up the sides.
Bake for 80-85 minutes until the center is just slightly jiggly.
Allow to cool completely at room temperature, then cover and place in the fridge for at least 4 hours before slicing to serve.

Blend the cottage cheese mixture on medium speed in a food processor for the creamiest filling.
Always use room temperature eggs and milk to help everything mix smoothly.
Wrap the bottom of your springform pan with foil to keep water from getting into the crust.
Don’t overbake. The center should still be a little jiggly when it’s done.
Cool it fully at room temperature before chilling in the fridge—this keeps the texture just right.
If you want to go sugar-free, use a sweetener like monk fruit or stevia that works in baked recipes.