I’m excited to share this innovative twist on traditional cheesecake that uses cottage cheese as its base. This recipe creates perfectly portioned, creamy mini cheesecakes that are lighter than their cream cheese counterparts while maintaining that luxurious, silky texture we all love in a classic cheesecake.
A Modern Take on Classic Cheesecake
While traditional cheesecakes rely on cream cheese, this recipe harnesses the protein-rich goodness of cottage cheese to create a lighter, more nutritious dessert. The result is a perfectly balanced treat that’s both satisfying and surprisingly wholesome.
Ingredients
For 12 mini cheesecakes:
- 2 cups (450g) cottage cheese
- ½ cup (100g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 2 teaspoons orange liqueur (or vanilla, orange, or lemon extract)
- 2 large eggs, room temperature
- ½ cup (120g) sour cream
- Pinch of salt
- 12 vanilla cookie wafers
- Apricot jam for topping (or your preferred topping)
Detailed Instructions
Preparation
- I start by preheating the oven to 325°F (165°C). This moderate temperature ensures gentle, even baking that prevents cracks and maintains the creamy texture.
- I line a standard 12-cup muffin tin with paper liners. These make removal easy and provide a pretty presentation.
Creating the Cheesecake Mixture
- In a high-powered blender or food processor, I combine the cottage cheese, granulated sugar, flour, orange liqueur (or chosen extract), eggs, sour cream, and salt. I blend until the mixture becomes completely smooth and silky, usually about 2-3 minutes, scraping down the sides as needed.
- The mixture should be completely free of cottage cheese curds – this is crucial for achieving that classic cheesecake texture.
Assembly and Baking
- I place one vanilla cookie wafer in the bottom of each muffin cup. These create a perfect miniature crust that adds both texture and flavor.
- Using a measuring cup or ladle, I carefully pour the cheesecake mixture over each wafer, filling each cup about ¾ full. It’s important not to overfill as the cheesecakes will puff slightly during baking.
- I bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean. The tops should be just barely golden and the centers should have a slight jiggle.
Cooling and Serving
- Once baked, I remove the pan from the oven and let the cheesecakes cool completely at room temperature before refrigerating. This gradual cooling helps prevent the tops from cracking.
- Just before serving, I top each mini cheesecake with a teaspoon of apricot jam. The sweet-tart flavor complements the creamy cheesecake perfectly.
Topping Variations
While apricot jam creates a beautiful finish, these mini cheesecakes are incredibly versatile. Consider trying:
- Fresh berries
- Chocolate ganache
- Lemon curd
- Caramel sauce
- Whipped cream and mint
- Mixed fruit compote
Storage Tips
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 5 days. For best results, I add the toppings just before serving.
Nutrition Information
Per mini cheesecake (without topping):
- Calories: 165
- Protein: 8g
- Carbohydrates: 15g
- Fat: 8g
- Fiber: 0.5g
- Calcium: 80mg
- Iron: 0.5mg
Thanks to the cottage cheese, these mini cheesecakes offer more protein and less fat than traditional cheesecake while still delivering that luxurious, creamy texture we all crave. They make perfect individual servings for parties, afternoon tea, or whenever you want a perfectly portioned dessert.
Remember, the key to success with this recipe lies in thoroughly blending the cottage cheese mixture until completely smooth and baking at the right temperature. The result should be perfectly creamy, light, and absolutely delicious mini cheesecakes that will have everyone asking for the recipe.
