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Healthy Cottage Cheese Cheesecake with Strawberry Jam Swirl Recipe

★★★★★

4.4 from 124 reviews
  • Author: Mariam
  • Total Time: 9 hours 40 minutes
  • Yield: 8 servings 1x
  • Diet: Low Fat

Description

This Healthy Cottage Cheese Cheesecake is a nutritious and delicious dessert that combines the creamy textures of cottage cheese and reduced-fat cream cheese with a subtle sweetness from honey and strawberry jam. Using coconut flour for the crust makes it gluten-free and adds a unique flavor. The cheesecake is baked in a water bath to ensure a smooth, creamy texture without cracking, making it a perfect healthier alternative to traditional cheesecakes.

Ingredients

Scale

Filling

  • ¾ cup 2% cottage cheese
  • 2 large eggs (at room temperature)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 packages reduced-fat cream cheese (8 ounces each), softened to room temperature
  • ⅔ cup raw organic cane sugar

Crust

  • ⅓ cup coconut oil (at room temperature, like softened butter)
  • 3 tablespoons honey
  • ¾ cup coconut flour (sifted, 66 grams)
  • Pinch of salt

Topping

  • ⅓ cup strawberry jam
  • 2 teaspoons fresh lemon juice

Instructions

  1. Preheat oven: Adjust an oven rack to the middle position and preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper. Wrap the bottom of the pan first with a slow cooker liner and then very tightly with 2 layers of wide, heavy-duty aluminum foil to prevent water from leaking into the pan during baking.
  2. Blend cottage cheese: In a small food processor (around 3 cups capacity), blend the 2% cottage cheese, eggs, 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract until the mixture is very smooth and well combined, ensuring the cottage cheese is fully pureed.
  3. Beat cream cheese: In a large mixing bowl, beat the softened reduced-fat cream cheese with the raw organic cane sugar until just combined. Avoid over-beating to prevent incorporating too much air, which could make the cheesecake sink during baking. Next, add in the cottage cheese mixture and beat again just until combined. Finish mixing gently by hand with a wooden spoon until smooth.
  4. Mix crust: In a separate large bowl, beat together the softened coconut oil and honey until smooth and creamy. Stir in the sifted coconut flour and a pinch of salt, mixing well until the dough comes together. The dough will be a bit wet, which is normal due to the coconut oil.
  5. Press dough: Evenly press the crust dough into the bottom of the prepared springform pan. This may be a little challenging because of the parchment paper lining—lightly dampening your hands can help press the crust smoothly and evenly.
  6. Bake crust: Place the pan in the preheated oven and bake the crust until the edges turn light golden brown, about 14 to 15 minutes. Remove it from the oven once done.
  7. Melt jam: While the crust is baking, combine the strawberry jam and 2 teaspoons fresh lemon juice in a small pot over medium heat. Stir constantly until the jam is melted and smooth, about 2 to 4 minutes. Remove from heat and set aside to cool while the crust finishes baking.
  8. Pour batter: Once the crust is out of the oven, gently press down any areas that have puffed or risen with a small spoon to level the surface. Immediately pour the prepared cheesecake batter over the crust, spreading it evenly. Drop spoonfuls of the melted strawberry jam over the batter and use a sharp knife to carefully swirl the jam into the cheesecake mixture creating a marbled effect.
  9. Prepare water bath: Place the springform pan inside a roasting pan. Transfer the roasting pan to the middle rack of the oven. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath helps to bake the cheesecake evenly and prevents cracking.
  10. Bake cheesecake: Bake the cheesecake in the water bath until the edges are set and the center is slightly jiggly, about 1 hour to 1 hour 5 minutes. Do not overbake to avoid dryness. When done, turn off the oven, crack the oven door open, and let the cheesecake rest in the oven for 15 minutes. Then remove it from the oven and let it cool completely at room temperature.
  11. Refrigerate: Cover the cheesecake with aluminum foil and refrigerate for at least 8 hours or overnight to allow it to set properly and develop its flavor.
  12. Slice and serve: Once fully chilled, remove the sides of the springform pan, slice the cheesecake, and enjoy this creamy, healthier dessert!

Notes

  • Using a water bath is essential for achieving a creamy and crack-free cheesecake.
  • Make sure all dairy ingredients are at room temperature to ensure smooth batter without lumps.
  • Do not overbeat the cream cheese mixture to prevent air bubbles that can cause sinking.
  • Lightly dampened hands help to evenly press the sticky coconut flour crust.
  • This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 4 days.
  • The recipe can be made with full-fat cream cheese for a richer flavor, though it will increase calories.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: healthy cheesecake, cottage cheese cheesecake, low-fat dessert, gluten-free crust, coconut flour crust, reduced-fat cream cheese, strawberry swirl cheesecake, baked cheesecake, healthier dessert option

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Find it online: https://aromaofgrandma.com/healthy-cottage-cheese-cheesecake-with-strawberry-jam-swirl-recipe/