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Creamy Cottage Cheese Cheesecake

A soft and creamy cottage cheese cheesecake made with simple ingredients. Easy to bake in an air fryer or oven, with a light texture and delicate flavor.
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Ingredients

  • 500 g cottage cheese 6–9%
  • 3 eggs
  • 100 –120 g sugar optional
  • 150 ml heavy cream 20%
  • 140 g cream cheese
  • 50 g cornstarch

Instructions
 

  • Preheat the air fryer to 150°C / 300°F or the oven to 180°C.
  • Line a baking pan with parchment paper.
  • Add cottage cheese, eggs, sugar, heavy cream, cream cheese, and cornstarch to a blender.
  • Blend until completely smooth and creamy.
  • Pour the batter into the prepared pan and tap gently to remove air bubbles.
  • Bake in the air fryer for 40–45 minutes or in the oven for 35–40 minutes.
  • If the top browns too quickly, cover loosely with foil.
  • Cool completely, then chill for at least 4 hours before serving.
  • Serve chilled with berries or powdered sugar.

Notes

  • Blend very well for the smoothest texture.
  • Do not overbake; the center should still jiggle slightly.
  • Chill overnight for the best flavor and texture.
  • Can I skip sugar? Yes, for a less sweet version.
  • Can I make it ahead? Yes, it tastes even better the next day.
  • How do I store it? Refrigerate covered for 3–4 days.

Nutrition

Calories: 210kcalCarbohydrates: 15gProtein: 11gFat: 15gSugar: 12g