This Chocolate Cottage Cheese Cheesecake is thick, creamy, and full of protein without you knowing it!
The cottage cheese makes it really smooth (you won’t even taste it!), and the chocolate flavor is rich and deep.
This dish is simple to make, yet it looks elegant.
Great for family get-togethers, holidays, or just a sweet snack on a weekday.
Let’s get to work!
Ingredients and Equipment
For the crust:
- One and a half cups of crushed graham crackers
- 2 tablespoons of cocoa powder
- ¼ cup of butter that has been melted
- 2 tablespoons of sugar
For the filling:
- 2 cups of cottage cheese, mixed until smooth
- ½ cup of Greek yogurt
- Two eggs
- ½ cup of sugar
- 1/2 cup of cocoa powder
- 1 teaspoon of vanilla extract
- ½ cup of melted dark chocolate
Tools:
- A springform pan that is 9 inches wide
- A food processor or blender
- Bowls for mixing
- Whisk
- Spatula made of rubber
- Spoons and cups for measuring
- Baking sheet (for the water bath)
Instructions
1. Make the crust.
In a bowl, mix together the crushed graham crackers, cocoa powder, melted butter, and sugar until the mixture looks like wet sand. Put it in a springform pan that has been oiled. Let it cool after baking for 8 minutes at 350°F (175°C).
2. Mix the cottage cheese
Mix the cottage cheese until it is absolutely smooth. It should be smooth and creamy, with no lumps.
3. Prepare the Filling
Mix together blended cottage cheese, Greek yogurt, eggs, sugar, cocoa powder, vanilla essence, and melted dark chocolate in a bowl until smooth.
4. Pour and bake
Put the filling on top of the crust that has cooled. Put the springform pan in a baking dish that has hot water in it (about an inch deep). Bake for 50 to 55 minutes at 325°F (163°C) until the middle is barely set.
5. Cool and Chill
Turn off the oven, open the door a little, and allow the cheesecake cool for an hour. Then put it in the fridge for at least six hours (overnight is best!).
6. Serve and enjoy!
Cut and serve cold. You can add chocolate shavings, whipped cream, or fresh berries if you choose.
Tips for Best Results
- Mix the cottage cheese together. This is the key to a smooth cheesecake. No lumps!
- Let the ingredients sit out at room temperature for a while. This will help everything combine well.
- Use a water bath to protect the cheesecake from breaking.
- Don’t rush; let it cool down slowly. Let it cool in the oven with the door slightly open.
- Chill overnight. For the best texture, let it sit in the fridge for at least six hours.
Storage and Variations
- You may make the crust and filling the day before and then bake them when you’re ready.
- After being in the fridge overnight, cheesecake tastes the greatest!
- No graham crackers? Use Oreos or digestive biscuits that have been smashed.
- No yogurt from Greece? Sour cream also works.
- Want more chocolate? Put chocolate chunks in the batter.
- Want it to be sweeter? Add 2 more tablespoons of sugar.
- Cover with plastic wrap and put in the fridge for up to five days.
- You can freeze individual slices for up to three months. Before serving, let them thaw overnight in the fridge.
Conclusion
This Chocolate Cottage Cheese Cheesecake shows that you can enjoy a dessert that is rich, creamy, and indulgent while still being good for you! Try it and tell me what you think. Do you have any questions? Please leave them in the comments; I’d love to hear from you!