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Healthy Cottage Cheese Cheesecake with Blackcurrant Jam Recipe

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This Healthy Cheesecake with Cottage Cheese is a lighter twist on traditional cheesecake, featuring a creamy filling made from cottage cheese and Greek yogurt, nestled on a cinnamon-spiced graham cracker crust. Topped with a homemade blackcurrant jam, this dessert balances sweetness and tanginess, making it a perfect guilt-free indulgence for gatherings or everyday treats.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (140 grams) (also works with digestive crumbs)
  • 1/4 cup caster sugar (50 grams)
  • 6 tablespoons unsalted butter (85 grams), melted
  • 1/2 teaspoon ground cinnamon

Cheesecake Filling

  • 2 1/3 cups cottage cheese (500 grams)
  • 1 cup Greek yogurt (200 grams)
  • 2 large eggs
  • 1/4 cup plus 1 tablespoon maple syrup (75 grams)
  • 2 teaspoons all-purpose flour
  • 1/2 bourbon vanilla bean (seeds scraped)

Blackcurrant Jam

  • 3/4 cup blackcurrants (150 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 3 tablespoons water (50 milliliters)

Instructions

  1. Prepare the Pan: Line an 8-inch springform pan with parchment paper on the bottom and oil the sides if the pan is not non-stick. This ensures easy removal of the cheesecake later.
  2. Preheat Oven: Set your oven to 350°F (176°C) to warm up while you prepare the crust and filling.
  3. Make the Crust: In a large bowl, combine the graham cracker crumbs, caster sugar, melted butter, and ground cinnamon. Mix thoroughly until all ingredients are well incorporated.
  4. Press the Crust: Gently press the crust mixture evenly into the bottom of the prepared pan. Use a small piece of parchment paper over your fingers to press firmly and evenly. Set aside while making the filling.
  5. Blend Cottage Cheese and Yogurt: In a food processor or blender on low speed, blend the cottage cheese and Greek yogurt until the mixture is completely smooth and creamy.
  6. Beat and Add Eggs: In a small bowl, beat the eggs lightly, then combine with maple syrup and flour. Add this mixture along with vanilla bean seeds scraped from the pod into the blended cottage cheese mixture. Mix thoroughly to create the cheesecake batter.
  7. Fill the Pan: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the surface with a spatula.
  8. Bake: Place the pan in the preheated oven and bake for about 1 hour, or until the cheesecake is set but still slightly wobbly in the center.
  9. Make Blackcurrant Jam: While the cheesecake bakes, combine blackcurrants, granulated sugar, and water in a medium saucepan. Bring to a boil then reduce heat to medium-low. Cook for 10 minutes, stirring frequently until the mixture thickens to a jam-like consistency.
  10. Cool Jam: Remove the jam from heat and allow it to cool completely before topping the cheesecake.
  11. Serve: Once the cheesecake is baked, let it cool to room temperature, then chill in the refrigerator. Serve topped with the cooled blackcurrant jam. This cheesecake is best enjoyed chilled or at room temperature.

Notes

  • Using a food processor or blender helps achieve a smooth, creamy cheesecake texture.
  • If you don’t have bourbon vanilla bean, you can substitute with 1 teaspoon of pure vanilla extract.
  • Chilling the cheesecake after baking enhances the flavors and improves the texture.
  • Pressing the crust firmly and evenly helps prevent it from crumbling when sliced.
  • This recipe can be made ahead and stored in the fridge for up to 3 days.

Find it online: https://lauracooks.com/healthy-cottage-cheese-cheesecake-with-blackcurrant-jam-recipe/