Lighter Chocolate Cottage Cheesecake

Indulge in a decadent, high-protein chocolate cheesecake that offers a lighter twist on a classic American dessert. By using creamy cottage cheese and Greek yogurt instead of traditional heavy cream cheese, this recipe creates a guilt-free treat that is remarkably rich, satisfying, and perfect for anyone looking for a high-protein, vegetarian-friendly option.

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While this recipe requires a total of 4 hours and 15 minutes, most of that time is spent allowing the cheesecake to slowly cool and set in the refrigerator. The preparation itself is straightforward, making it an ideal choice for a medium-difficulty baking project that yields impressive, smooth results.

Ingredients

• Crust: 120 g graham cracker crumbs, 30 g coconut oil or melted butter, 1 tbsp unsweetened cocoa powder, 1 tbsp maple syrup.
• Filling: 500 g low-fat cottage cheese, 150 g plain Greek yogurt, 2 large eggs, 100 g granulated sugar or sweetener of choice, 50 g unsweetened cocoa powder, 1 tsp vanilla extract, 1 tbsp cornstarch, 60 g dark chocolate chips (melted and cooled).
• Topping (optional): 30 g Greek yogurt, 1 tbsp honey or maple syrup, dark chocolate shavings.

Instructions

Step 1: Preparation

Preheat the oven to 170°C (340°F). Line the base of a 20 cm (8-inch) springform pan with parchment paper.

Step 2: Make the Crust

In a bowl, mix graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until combined. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.

Step 3: Prepare the Filling

In a food processor or blender, blend cottage cheese until completely smooth, about 1–2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until silky.

Step 4: Assemble

Pour filling over the cooled crust and smooth the top using a rubber spatula.

Step 5: Bake and Cool

Bake for 35–40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Step 6: Chill

Remove from the oven and chill in the refrigerator for at least 3 hours, or until fully set.

Step 7: Finish and Serve

Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.

Zusatztipps für die Zubereitung

To ensure a perfectly smooth texture, do not skip the step of blending the cottage cheese on its own for at least a minute before adding other ingredients. This removes the characteristic curds and results in a silky cheesecake consistency. Additionally, letting the cake cool gradually in the oven with the door cracked helps prevent the surface from cracking.

Varianten und Anpassungen

For those with dietary restrictions, you can easily use gluten-free graham crackers for the crust. If you prefer different sweeteners, maple syrup can be swapped for honey or agave nectar, and the granulated sugar in the filling can be replaced with your favorite calorie-free sweetener.

Serviervorschläge

This cheesecake pairs beautifully with fresh berries such as raspberries or strawberries, which provide a tart contrast to the rich chocolate. A dollop of the optional Greek yogurt topping sweetened with a little honey adds a creamy, tangy finish.

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Whether you are looking for a post-workout treat or a lighter end to a dinner party, this Lighter Chocolate Cottage Cheese Cheesecake delivers on both nutrition and flavor. Enjoy a slice of this high-protein delight whenever you need a chocolate fix without the heavy fats of a traditional recipe.

Recipe FAQs

→ Why use cottage cheese instead of cream cheese?

Cottage cheese provides significantly more protein while reducing overall fat content. When thoroughly blended, it creates an equally smooth and creamy texture without the heavy richness of traditional cream cheese.

→ How do I achieve the smoothest texture?

Blend the cottage cheese for 1-2 minutes until completely smooth before adding other ingredients. Scrape down the sides of the processor bowl to ensure no lumps remain. The result should be silky and uniform.

→ Can I make this dairy-free?

Yes, substitute the cottage cheese and Greek yogurt with dairy-free alternatives like cashew cheese or coconut yogurt. Use a plant-based butter alternative for the crust and vegan chocolate chips.

→ Why cool the cheesecake in the oven with the door cracked?

This gradual cooling method prevents the surface from cracking by reducing temperature shock. The residual heat gently finishes setting the center while allowing the cheesecake to settle evenly.

→ How long should this chill before serving?

Refrigerate for at least 3 hours, though overnight chilling yields the best texture and flavor. The filling becomes firmer and easier to slice cleanly when thoroughly chilled.

→ Can I use frozen berries as a topping?

Fresh berries work best as they release less moisture. If using frozen berries, thaw and drain them thoroughly before adding to prevent making the topping or cheesecake surface soggy.