Lighter Chocolate Cottage Cheesecake (Printer View)

A rich, creamy chocolate dessert made lighter with cottage cheese for extra protein and less fat.

# Components:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 2 tablespoons coconut oil or melted butter
03 - 1 tablespoon unsweetened cocoa powder
04 - 1 tablespoon maple syrup

→ Filling

05 - 2 cups low-fat cottage cheese
06 - 3/4 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/2 cup granulated sugar or sweetener of choice
09 - 1/2 cup unsweetened cocoa powder
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled

→ Topping

13 - 2 tablespoons Greek yogurt
14 - 1 tablespoon honey or maple syrup
15 - Dark chocolate shavings for serving

# Method:

01 - Preheat oven to 340°F. Line base of 8-inch springform pan with parchment paper.
02 - Mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into bottom of prepared pan. Bake for 8 minutes, then set aside.
03 - In food processor or blender, blend cottage cheese until completely smooth, about 1–2 minutes.
04 - Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate to blended cottage cheese. Blend until silky smooth.
05 - Pour filling over cooled crust. Smooth top with spatula.
06 - Bake for 35–40 minutes, until center is just set but still slightly wobbly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
07 - Remove from oven and refrigerate for at least 3 hours until fully set. Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.

# Expert Advice:

01 -
  • You get all the decadent satisfaction of traditional cheesecake while actually boosting your protein intake
  • The cottage cheese creates an unbelievably silky texture that bakes up beautifully every single time
02 -
  • That cottage cheese must be blended until completely smooth or you will regret every single little lump in your final cheesecake
  • Cooling the cheesecake gradually in the oven with the door cracked is what prevents those disappointing cracks from forming
03 -
  • Room temperature ingredients blend together so much more easily, so take everything out of the fridge at least 30 minutes before you start
  • Run a knife around the edge of the pan before releasing the springform to help prevent the sides from sticking
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