Royal Cottage Cheese Cheesecake with Strawberry

This royal cottage cheese cheesecake is rich, creamy, and crowned with a glossy strawberry compote. A buttery rice-flour crumble cradles a light cheese filling, baked until set and delicately golden. It is an elegant dessert that feels indulgent yet stays beautifully balanced.

Ingredients

Makes 2 servings. For the filling, you will need cottage cheese, yogurt, egg whites, and vanilla. For the strawberry compote, you will need strawberries, cornstarch, and sweetener.

• 2 egg yolks
• 20 g soft butter (room temperature)
• 60 g rice flour
• Sweetener to taste
• 100 g firm cottage cheese (5%)
• 120 g soft cottage cheese (5%)
• 60 g thick Greek yogurt (2-3%)
• 2 egg whites
• Vanilla on the tip of a knife
• Sweetener to taste
• 150 g strawberries (fresh or frozen)
• 1/2 tsp cornstarch
• Sweetener to taste

Instructions

1. For the compote: warm the strawberries with sweetener in a saucepan (blend if you like). Once juicy, stir in the cornstarch and cook 1-2 minutes until thickened. Cool slightly.
2. For the crumble: rub the yolks, butter, rice flour, and sweetener together with your fingers into crumbs.
3. For the filling: mix both cottage cheeses with the yogurt, egg whites, vanilla, and sweetener.
4. Press half the crumble into baking pans.
5. Pour over the cheese filling, spoon on the compote, and top with the remaining crumble.
6. Bake at 180°C (350°F) for 30-40 minutes.

Tips

• Use soft, room-temperature butter so the crumble rubs together easily.
• Blend the compote only if you prefer it smooth; chunky strawberries also work well.
• Let the cheesecake cool before slicing so the layers set cleanly.

If you love cottage cheese desserts, try Strawberry Cottage Cheese Bake and Cottage Cheese Flatbread next. For more dessert ideas, see Serious Eats.

Nutrition: per serving: 399 kcal, protein 24 g, fat 19 g, carbs 32 g.