Creamy and tangy, this Healthy Cottage Cheese Cheesecake is a better-for-you version of the classic that’s every bit as satisfying and indulgent.
When I was growing up, watching the Golden Girls was part of my routine. Dorothy, Blanche, Rose, and Sophia weren’t just TV characters—they were practically family, sitting around their Miami kitchen table with a cheesecake between them after each episode’s drama. To me, cheesecake has always been iconic because of them. Maybe that’s why I often arrive at a gathering with one in hand.
Over the years, I’ve baked just about every kind of cheesecake, from Italian ricotta cheesecake to dense New York–style cheesecake to pumpkin-spiced cheesecake in the fall. I always come back to this one, though, because it balances that craveable creaminess with ingredients that are a little lighter and a little more nourishing.
This gluten-free version brings in cottage cheese alongside cream cheese for a boost of protein and a surprisingly velvety texture. There’s a sweet coconut flour crust, that creamy cheesecake filling, and a pretty swirl of strawberry jam that bakes right into the top. It’s light enough to enjoy any night of the week but still feels like a showstopper.
Easy techniques for a crack-free cheesecake
If you’ve ever pulled a cheesecake out of the oven to find it with a big unsightly crack across the top, the culprit is usually temperature. Cheesecakes need to be baked gently, and that’s why you shouldn’t skip the water bath. Surrounding the pan with hot water keeps the heat moist and steady, so the filling cooks evenly without drying out.
Just as important is what happens after baking. Resist the urge to rush. Once your cheesecake is set around the edges but still a little jiggly in the center, turn off the oven, crack the oven door, and let it sit. This gradual cool-down prevents a sudden temperature change that can cause the top to split. After 15 minutes, move it to the counter, and when it’s completely cool, cover and chill it overnight. You’ll have a perfectly smooth cheesecake every time.
How do I store leftovers?
Store leftover cheesecake in an airtight container in the fridge for up to 5 days. It usually tastes even better after a day or 2. You can also freeze individual slices wrapped tightly in plastic, then in foil, for up to 2 months. Thaw overnight in the fridge before serving.
Serving suggestions
Want to try some more great cheesecake recipes? I’ve got plenty! Chocolate Cheesecake, Lemon Cheesecake, Crème Brûlée Cheesecake, and Easy Pumpkin Pecan Cheesecake are all worthy of Dorothy, Blanche, Rose, and Sophia—and if the Golden Girls taught us anything, it’s that there’s always room for a small sliver (or a big slice) of cheesecake.
Ingredients
For The Cheesecake:
- ¾ cup 2% cottage cheese
- 2 large eggs at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla
- 2 packages reduced-fat cream cheese (8 ounces each) softened to room temperature
- ⅔ cup raw organic cane sugar
For The Crust:
- ⅓ cup coconut oil at room temperature, like softened butter
- 3 tablespoons honey
- ¾ cup coconut flour sifted (66 grams)
- Pinch of salt
For The Topping:
- ⅓ cup strawberry jam
- 2 teaspoons fresh lemon juice
Instructions
- Adjust an oven rack to the middle position and preheat your oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper. Wrap the bottom of the pan first with a slow cooker liner and then very tightly with 2 layers of wide, heavy-duty aluminum foil.
- In a small food processor (mine is 3 cups), blend the cottage cheese, eggs, lemon juice, and vanilla until very well mixed and the cottage cheese is smooth.
- In a large bowl, beat the cream cheese and sugar until just combined. Don't over-beat or your cheesecake will have too much air and it will sink. Add the cottage cheese mixture and beat until just combined. Then mix until smooth by hand with a wooden spoon.
- In a large bowl, beat together the coconut oil and honey for the crust until smooth. Stir in the coconut flour and a pinch of salt until well mixed. The dough may be a little wet—that's normal!
- Press the dough evenly into the bottom of the prepared pan. It will be a little challenging to press out with the parchment, but be patient. I find it helps to have very lightly damp hands.
- Bake until the edges of the crust are light golden brown, about 14-15 minutes.
- While the crust bakes, mix the jam and lemon juice in a small pot over medium heat and cook until smooth and melted, about 2-4 minutes. Set aside to cool while the crust finishes.
- Once the crust is out of the oven, use a small spoon to press down any areas that have risen. Immediately pour the cheesecake batter over the crust, spreading it out evenly. Drop the jam over the top and use a sharp knife to swirl it around.
- Place the springform pan into a roasting pan and transfer to the middle rack of your oven. Fill the roasting pan with hot water so that it comes halfway up the side of the springform pan.
- Bake until the outside is set and the center is still slightly jiggly, about 1 hour to an 1 hour 5 minutes. Be careful not to over-bake or the cheesecake will be very dry—it continues to cook slightly while cooling. Turn the oven off and crack the door open for 15 minutes. Then remove from the oven and cool completely at room temperature. Cover with aluminium and refrigerate for at least 8 hours to overnight.
- Once chilled, slice and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
very nice and yummy recipes i am going to try some
Thank you! Hope you enjoy this recipe.