My Light Cheesecake

All the creamy satisfaction of cheesecake, with a lighter touch. The trick is the filling: instead of cream cheese, this one uses cottage cheese blended completely smooth in a processor, which gives you a tangy, protein-rich filling with far less fat.

The key word there is smooth. Cottage cheese can turn out grainy if you rush it, so blend it until there’s no trace of curd, and drain it well first so the cheesecake sets firm instead of weeping. A splash of Cointreau and vanilla lift the flavor.

A tangy yogurt topping goes on after a short bake and gets set with another five minutes in the oven, like a classic sour-cream-topped cheesecake but lighter. Don’t let the cake brown, since it should stay pale and just set.

Then chill it overnight so it firms up properly before slicing. Best of all, you can swap the sugar for artificial sweetener in both the filling and topping, which makes it friendly for anyone watching their sugar.

Pro Tips

• Blend the cottage cheese until completely smooth, with no curds, for a creamy rather than grainy filling.
• Drain the cottage cheese well so the cheesecake sets firm rather than watery.
• Don’t let the cake brown. A light cheesecake should stay pale and barely set.
• Chill it overnight before slicing so it sets fully and cuts cleanly.

Variations

• Use artificial sweetener in place of sugar for a sugar-free, diabetic-friendly cheesecake.
• Top with fresh berries, a fruit compote, or sliced peaches.
• Swap the Cointreau for lemon zest or a different liqueur.