Cottage Cheese Cheesecake

Cottage cheese is a great option for cheesecake making because of its mild flavour and low level of fat.

15 Recipes




Total Time

Global Cuisine

2 reviews

This cheesecake uses low-fat cottage cheese instead of cream cheese and so isn't as high as fat as a regular cheesecake.

Recipe by: Ariana Klepac

36 reviews

This is based on my mum's traditional recipe for German cheesecake. Originally it uses a German ingredient 'quark' but for this recipe I have substituted for cottage cheese.

Recipe by: MISS ALIX

2 reviews

This delicate tasting cheesecake is made with cream cheese, cottage cheese and sour cream. It has a lovely hint of citrus from lemon and lime rinds.

Recipe by: Janet Mitchell

1 review

Very delicious cheesecake , easy to prepare and more suitable for your party time. Delight your guests with this mouth watering cheesecake.

Recipe by: parimal.anand

No reviews

A decadent but simple baked cheesecake with a crunchy ginger base. You can make the base more or less crunchy by the size of the gingernut crumbs. You can serve as is or decorate with fruit and cream.

Recipe by: Ailsa J.

3 reviews

Using cottage cheese to make a cheese cake tastes great and is lower in fat that cream cheese. I think that the custard powder and lemon zest provide a nice flavour.

Recipe by: Corinna

120 reviews

This is a delicious lemon cheesecake which is lower in calories due to the use of cottage cheese. Very easy to make!

Recipe by: Sheryl K.

25 reviews

This recipe is adapted from the German original which calls for quark cheese which can be a little hard to find. Cottage cheese is an adequate substitute.

Recipe by: ~TxCin~ILove2Ck

48 reviews

This berry cheesecake is great for shavuot or any occasion. Using cream cheese, cottage cheese, cherry brandy and fresh berries we have a delicious cheesecake.

Recipe by: JJOHN32

No reviews

These luscious berries are loaded with pectin, a type of fibre that can help lower cholesterol; they also contain cancer-fighting ellagic acid and carotenoids.

Recipe by: Janet Mitchell

1 / 2

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