Chocolate Cottage Cheese Cheesecake Recipe
This Chocolate Cottage Cheese Cheesecake offers a rich and creamy dessert experience with a healthier twist. Using blended cottage cheese combined with Greek yogurt and dark chocolate, this cheesecake is smooth and decadent but lighter than traditional cream cheese versions. A cocoa-infused graham cracker crust adds a perfect chocolatey base, while baking it in a water bath ensures a perfectly set and velvety texture. Perfect for a special occasion or an indulgent treat, it’s an approachable recipe that combines classic flavors with nutritious ingredients.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Crust:
- 1 ½ cups crushed graham crackers
- 2 tbsp cocoa powder
- ¼ cup melted butter
- 2 tbsp sugar
For the Filling:
- 2 cups cottage cheese (blended until smooth)
- ½ cup Greek yogurt
- 2 eggs
- ½ cup sugar
- ½ cup cocoa powder
- 1 tsp vanilla extract
- ½ cup melted dark chocolate
Instructions
- Make the Crust: In a bowl, combine the crushed graham crackers, cocoa powder, melted butter, and sugar. Mix together until the consistency resembles wet sand. Press this mixture evenly into the bottom of a greased springform pan. Bake in the oven at 350°F (175°C) for 8 minutes. Once baked, remove and let it cool completely.
- Blend the Cottage Cheese: Place the cottage cheese in a blender or food processor and blend until it becomes completely smooth and creamy, with no lumps remaining. This creates a smooth texture for the cheesecake filling.
- Make the Filling: In a mixing bowl, whisk together the blended cottage cheese, Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, and melted dark chocolate. Whisk thoroughly until the mixture is well combined and smooth.
- Pour & Bake: Pour the prepared filling over the cooled crust in the springform pan. Place the pan inside a larger baking dish, and pour hot water into the larger dish until it reaches about one inch high, creating a water bath. Bake at 325°F (163°C) for 50 to 55 minutes, or until the center is just set but still slightly jiggly.
- Cool & Chill: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for about an hour to prevent cracking. Then, transfer to the refrigerator and chill for at least 6 hours, preferably overnight to set completely and develop flavor.
- Serve & Enjoy: Remove the cheesecake from the pan carefully. Slice and serve chilled. Optionally garnish with chocolate shavings, whipped cream, or fresh berries for added flair and flavor.
Notes
- Blending the cottage cheese thoroughly is key to getting a smooth cheesecake texture.
- Baking in a water bath helps prevent cracks and ensures even cooking.
- Chilling overnight improves the cheesecake’s flavor and firmness.
- Dark chocolate gives a rich depth, but feel free to adjust sweetness by varying cocoa powder and sugar as preferred.
- This cheesecake can be stored in the refrigerator for up to 4 days.
Keywords: chocolate cheesecake, cottage cheese dessert, healthy cheesecake, low fat cheesecake, baked cheesecake, cocoa crust
