Craving cheesecake without the calorie overload? This light berry cheesecake keeps all the creamy indulgence but trims the guilt, thanks to protein-rich cottage cheese and a glossy homemade berry topping. It bakes up beautifully in the oven — or even in the microwave when time is short. If you love lighter bakes, try our Mini Berry Cottage Cheesecakes and Delicate Baked Cottage Cheese Cheesecake.
Ingredients
- 100 g (3.5 oz) block cottage cheese, 2% fat
- 100 g (3.5 oz) cream cheese
- 1 egg yolk
- Sweetener to taste
- 10 g (1 tbsp) cornstarch
- 25 g (1.5 tbsp) milk
- 150 g (1 cup) raspberries (or berry jam)
- For the berry topping: 150 g (1 cup) raspberries, 30 g (2 tbsp) water, 10 g (1 tbsp) cornstarch, sweetener to taste
Instructions
- Blend the cottage cheese, cream cheese, yolk, sweetener, cornstarch, and milk in a bowl until smooth.
- Pour into a pan; add berries or berry jam if you like.
- Bake in the microwave for 3 minutes, or in the oven at 160C (320F) for 30 minutes.
- For the berry topping, combine the berries, water, cornstarch, and sweetener in a saucepan. Cook on low heat, stirring, until thickened.
- Cool the cheesecake and spoon the berry topping over it.
Tips
- Blend the cheese mixture until completely smooth — any lumps of cottage cheese will show in the final texture. A high-speed blender works best, and Serious Eats has great tips on achieving silky cheesecake batters.
- Cool the cheesecake fully before spooning over the topping, so the berry layer sets glossy instead of sliding off.
- Swap the raspberries for any berry you like — blueberries, black currants, or strawberries all work beautifully. For classic inspiration, browse the cheesecake collection at Allrecipes.
Nutrition: per 100 g: 173 kcal, protein 16.3 g, fat 8.1 g, carbs 8.6 g.