Okay, here’s my blog post about making a cheesecake with cottage cheese and yogurt:
So, I’ve been on this HUGE cheesecake kick lately. But, you know, regular cheesecake can be kinda heavy. I wanted something lighter, a little… healthier? I don’t know. Anyway, I stumbled upon this idea of using cottage cheese and yogurt, and I was like, “Okay, let’s give this a shot!”
Getting Started
First things first, I gathered my ingredients. I’m a pretty visual person, so I needed to see everything laid out. Here’s the simple things that I used:
- Cottage cheese: I grabbed a big tub of the full-fat stuff. Figured it would make it creamier.
- Plain Greek yogurt: Again, went with the full-fat version. Gotta have that richness!
- Eggs: Just a couple. These are supposed to bind everything together, I think.
- Sugar: Regular granulated sugar. Nothing fancy.
- Vanilla extract: Because, duh, vanilla makes everything better.
- Graham cracker crust: I’m lazy, so I just bought a pre-made one.
Mixing it Up
I started by dumping the cottage cheese into my blender. I have this, like, super-powered blender, so I figured it could handle it. I blended the heck out of it until it was totally smooth. No lumps allowed! Seriously, this took a few minutes, and I had to scrape down the sides a couple of times.
Then, I tossed in the Greek yogurt, eggs, sugar, and vanilla. Gave it another good whirl until everything was all mixed up and looked kinda fluffy.
Baking Time!
I poured the mixture into my pre-made graham cracker crust. Honestly, the hardest part was not eating the batter straight out of the blender. It smelled SO good.
I popped it into the oven, which I had preheated to, I think, 350 degrees Fahrenheit. I’m terrible at remembering numbers, so I just kinda winged it based on what I usually do for regular cheesecake. Baked it for… a while. I want to say it was close to an hour? Maybe a little less. I just kept poking it with a toothpick until it came out clean-ish.
The result?
I let it cool down completely, then stuck it in the fridge overnight. Gotta let it set, you know?
The next day, I finally sliced into it. And… it was pretty good! Seriously. It was definitely lighter than regular cheesecake, but still had that creamy, tangy flavor. The cottage cheese and yogurt really worked! I’d did it!
It wasn’t the prettiest cheesecake I’ve ever made. It kinda cracked on top, but whatever. It tasted good, and that’s all that matters, right? I’ll for sure be playing around with this recipe more. Maybe add some lemon zest next time? Or some fruit on top? The possibilities are endless!
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