Ingredients
Scale
- 200g Graham crackers or biscuits, crushed
- 100g Butter, melted
- Pinch of Salt
- 1 tablespoon Sugar (optional)
- 500g Cottage cheese, blended until smooth
- 200g Cream cheese, softened
- 3 Eggs, room temperature
- 80g Sugar or Honey, to taste
- 1 teaspoon Vanilla extract
- Zest of 1 Lemon
- 200g Fresh or frozen raspberries
- 1 tablespoon Cornstarch or chia
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 175°C (350°F).
- Mix crushed Graham crackers with melted butter, salt, and sugar. Press into the bottom of a springform pan and bake for 8-10 minutes.
- Blend cottage cheese until ultra-smooth; set aside.
- In a bowl, beat cream cheese until creamy. Add eggs, sugar, vanilla, and lemon zest; mix well.
- Combine blended cottage cheese with the cream cheese mixture; pour over crust.
- In a saucepan, simmer raspberries with sugar and cornstarch until thickened. Cool slightly, then swirl into the cheesecake filling.
- Bake in a water bath or at a lower oven temp until the center is slightly wobbly. Turn off the oven and let the cheesecake rest inside for 45 minutes.
- Cool at room temperature, then refrigerate for at least 6 hours, preferably overnight.
- Slice with a warm knife before serving.
Notes
Blend cottage cheese until ultra-smooth for the best texture. Chill completely before slicing for cleaner cuts.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: cheesecake, raspberry, cottage cheese, dessert, baking