Cottage Cheese Cheesecake with Shortbread Crust

This cottage cheese cheesecake with a shortbread crust is so good. My family likes it so much better than regular cheesecake. The shortbread cheesecake crust makes it deliciously crumbly and buttery. It is not hard to make, but people always think that I spent hours baking it. Let me show you how easy it is to make this cottage cheesecake.

Check out the recipe video below for detailed step-by-step instructions on making this cottage cheese cheesecake. If you find it helpful, please like and subscribe to my YouTube channel for more tasty recipes!

---

What Makes This Cottage Cheese Cheesecake So Good

• The blended cottage cheese creates a smooth, creamy filling with a slightly different flavor than cream cheese
• Cottage cheese gives the filling a lighter texture that isn’t as heavy as cream cheese
• The shortbread crust has that homemade butter cookie taste that graham crackers just don’t have
• The shortbread on top gets golden brown and beautifully crumbly while baking
• The contrast between the smooth filling and the crumbly shortbread makes each bite perfect

Once you try it, you’re surprised how good cottage cheese can be in a dessert.

Ingredients You’ll Need

I keep these basic baking ingredients on hand so I can make this cottage cheese cheesecake whenever I’m in the mood for something sweet.

For the Shortbread Crust:

• 400 grams (3¼ cups) all-purpose flour
• 200 grams (1 cup minus 2 tablespoons) butter
• 150 grams (¾ cup) sugar
• 1 teaspoon baking powder
• ⅓ teaspoon vanilla sugar
• A pinch of salt

For the Cheescake Filling:

• 500 grams (2 cups) cottage cheese
• 150 grams (¾ cup) sugar
• ⅓ teaspoon vanilla sugar
• 4 eggs

Equipment Needed

• 26 cm (10 inch) springform pan
• Parchment paper
• Cheese grater
• Two mixing bowls
• Food processor or immersion blender
• Spatula
• Sieve (optional but helpful)

The 10-inch springform pan below works best for this cheesecake because it gives you the perfect thickness for even baking, and the removable sides let you release the cake without damaging that beautiful crumbly top layer that would stick to regular pans.

TAP ON IMAGE TO VIEW PRICE

Preparing The Shortbread Crust

The crust for this cheesecake is different from most – it’s more like a shortbread cookie than a graham cracker crust.

Step 1: Heat your oven to 350°F (180°C).

Step 2: Take the 200 grams of butter from the fridge when it is still cold. Grate the butter using the large holes on your cheese grater. Cold butter grates into thin pieces without melting. These small butter pieces mix well with the flour and help create a tender, crumbly shortbread crust when baked.

Top Tip: Hold the butter by the wrapper on one end to keep it from warming up too much in your hands while grating.

Step 3: Add 400 grams of sieved flour, 150 grams of sugar, 1 teaspoon of baking powder, ⅓ teaspoon of vanilla sugar, and a pinch of salt to the bowl with the grated butter.

Step 4: Using your hands, rub the mixture together until it looks like bread crumbs. This takes a few minutes of working the butter into the dry ingredients with your fingertips.

Making The Cottage Cheese Filling

The filling for this cheesecake is where the magic happens. It’s lighter than traditional cheesecake but still rich and satisfying.

Step 5: Put 500 grams of cottage cheese in a separate bowl, then add 150 grams of sugar and ⅓ teaspoon of vanilla sugar to it.

Step 6: Crack 4 eggs into the bowl with the cottage cheese and sugar. The eggs help everything stick together and make the filling smooth.

Step 7: Use a food processor or an immersion blender and blend until the mixture is smooth. This breaks up all the lumps in the cottage cheese and makes sure the eggs and sugar mix evenly with the cheese. You will need to blend for about 1-2 minutes. The mixture will become creamy and light.

Note: If you don’t have a blender, you can push the cottage cheese through a sieve first to break up the lumps, then mix with the other ingredients.

Assembling And Baking The Cheesecake

This is where we put everything together to create that perfect combination of crust and filling.

Step 8: Take a 26 cm or 10-inch springform pan covered with parchment paper and pour in the shortbread mixture. Use about two-thirds of the mixture for the base. Press it down with your fingers or the back of a spoon to create an even layer. Make sure to bring the edges up a bit to form a small rim around the sides.

Step 9: Pour in all that creamy cottage cheese filling over the shortbread base. Evenly spread it out with a spatula or the back of a spoon.

Step 10: Take the remaining third of your shortbread mixture and sprinkle it evenly over the top of the cottage cheese filling. Use a sieve to do this. The sieve breaks the mixture into tiny pieces that cover the top better. As you will see in a minute, this makes the cheesecake look great when baked!

Step 11: Gently smooth out the top with a spatula. Now, your cheesecake is ready for the oven!

Step 12: Bake the cottage cheesecake in the preheated oven at 350°F or 180°C for 50-60 minutes until the top of the cake is golden brown and your kitchen smells absolutely amazing.

Note: The baking time might vary depending on your oven. Keep an eye on it after 45 minutes. The top should be golden brown, not dark brown.

Step 13: Let the cheesecake cool for 30 minutes before removing the springform pan. This helps the cake firm up a bit so it stays together when you open the pan.

Step 14: For the best flavor and texture, chill the cake in the refrigerator for 2-3 hours before serving.

Serving Suggestions

This cottage cheese cheesecake tastes great on its own, but there are a few ways to make it even better:

• Serve with fresh berries on the side
• Add a small dollop of whipped cream on top
• Pair with a cup of herbal coffee or tea
• Drizzle a little honey over your slice for extra sweetness

More yummy cottage cheese recipes: If you liked this cheesecake, check out my oatcake with cottage cheese – it’s a healthier option that still tastes amazing!

Helpful Baking Tips

I’ve made this cheesecake many times, and here are some things I’ve learned:

• Make sure your cottage cheese isn’t too wet. If it seems watery, drain it in a strainer for 30 minutes before using.
• Don’t skip the cooling time – the cake needs to set properly.
• The cake tastes even better the next day after the flavors have had time to develop.
• You can add raisins, chopped nuts, or even lemon zest to the filling if you want to change things up.
• If the top starts to get too brown during baking, loosely cover it with foil.

Storing Your Cheesecake

This cheesecake keeps well in the fridge for up to 5 days. Just cover it with plastic wrap or store it in an airtight container. I don’t recommend freezing it, as the texture of the cottage cheese can change when it is thawed.

If you liked this delicious cottage cheese cake, then check out also this healthy oatcake with cottage cheese. It is another great way to use cottage cheese in baking, and it makes a perfect breakfast or snack. The oats add nice texture and keep you full longer. I like making it on weekends for a quick breakfast during busy mornings.

Common Questions

Can I use low-fat cottage cheese?
Yes, but the filling won’t be as creamy. I find that full-fat works best for desserts.

I don’t have vanilla sugar. What can I use instead?
You can use 1 teaspoon of vanilla extract instead.

Can I make this ahead of time for a party?
Absolutely! In fact, it tastes better when made a day ahead and chilled overnight.

Why did my cheesecake crack on top?
Cracks usually happen from overbaking or cooling too quickly. Next time, try baking it a little less or cooling it with the oven door slightly open; that is what I should have done myself in the video. 🙂

Try Also These Quick and Easy Cheesecake Recipes

If you loved this quick cottage cheese dessert, here are some more cheesecake dessert ideas you might enjoy! They’re easy to make and packed with flavor:

• Protein-Packed Cottage Cheese Cake – A delicious, protein-rich option that’s perfect for a healthy treat.
• Healthy Cottage Cheese Cake – A lighter cake that’s great for breakfast, snacks, or guilt-free dessert.
• Easy Cheesecake Recipe – A simple and classic cheesecake that anyone can master (with ONLY 3 ingredients!).

Try their other cheesecake recipes too – they’re really good! And please let me know what you think in the comment section below.