Cottage cheese cheesecake with Skyr and berries
Experience the perfect mix of creamy and tangy with our cottage cheese cheesecake, a decadent variation on a traditional dessert. Its smooth filling – made from blended cottage cheese and skyr – provides a luxuriously creamy texture that melts in your mouth. A whole grain biscuit base gives a pleasing crunch, and fresh berries with edible flowers add vibrant colour and taste to each slice. Perfect for a dinner party or a relaxing evening at home, this cheesecake is best when chilled overnight.
Ingredients
Filling
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450 g
Cottage cheese
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70 g
Sugar
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20 g
Wheat flour
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2
Eggs
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2 tsp
Vanilla extract
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2 tsp
Lemon juice
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Biscuit base
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200 g
Whole grain biscuits (e.g. Digestive)
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100 g
Butter, melted
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20 g
Sugar
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To serve
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Fresh berries, e.g. strawberries, raspberries, blueberries and/or blackberries
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Edible flowers
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Instructions
For an extra smooth and creamy texture, try baking your cottage cheese cheesecake in a water bath. This gentle method helps the filling cook evenly by maintaining a consistent, moist temperature in the oven. To do it, wrap the outside of your springform pan tightly in two layers of foil to prevent leaks. Place the pan in a larger roasting dish and pour in hot water until it reaches halfway up the sides of the cheesecake tin. Then bake as directed. The result? A silky, custard-like cheesecake with a beautifully even surface, perfect for impressing guests or simply treating yourself.
For a smooth, creamy dessert, it’s important to start with pressed or well-drained cottage cheese. Cottage cheese naturally contains a lot of moisture, which can make your filling runny or prevent it from setting properly. To fix this, simply place the cottage cheese in a fine mesh sieve or cheesecloth and let it drain for 10-15 minutes or gently press out excess liquid with a spoon. This quick step ensures a thicker, more stable filling and gives your cheesecake a rich, velvety texture that's worth the extra effort.
Cracks in a cheesecake made with cottage cheese can happen for several reasons: Overbaking: make sure to bake the cheesecake until the centre is just slightly jiggly. High oven temperatures: this can cause it to expand and contract too quickly, so it's useful to have an accurate oven thermometer to keep the temperature right. Overmixing the batter: this can trap too much air, which leads to cracks as the bubbles burst. Mix just until the ingredients are smooth to avoid this. Sudden temperature changes: let the cheesecake cool down slowly by first leaving it in the oven with the door slightly open before moving it to the counter.
Questions about this cottage cheese cheesecake
If you have questions about baking the perfect cottage cheese cheesecake, we have you covered. From avoiding lumps to choosing the right biscuits and knowing when it’s done, here are some quick answers to help you get it just right.
Why did my cheesecake turn out lumpy or split?
Your cheesecake might be lumpy because the cottage cheese wasn't blended well enough. For a smooth batter, blend all the filling ingredients thoroughly with a high-speed blender or food processor. Also, make sure the cottage cheese, skyr, and eggs are at room temperature before you start blending to avoid lumps. Cheesecakes can split if the batter is overmixed, especially after adding eggs, or due to sudden temperature changes during baking. To prevent this, mix just until smooth and bake at a consistent temperature. Avoid opening the oven door too often, as this will help you get a creamy, smooth cheesecake.
How can I tell when my cottage cheese cheesecake is perfectly baked?
Start checking at the 30-minute mark to make sure it's perfectly done. The centre should slightly wobble but not be liquid when you shake the pan, indicating it will set as it cools. The edges must be firm, and the top should be pale with golden brown edges. Touching near the centre should feel soft, not wet, and the surface should be matte, not shiny. Let the cake cool in the tin completely, then refrigerate it for at least four hours to get the right texture.
What kind of biscuits work best for the base?
Digestive biscuits, made from whole grain, are the top choice for the base of this cottage cheese cheesecake. They have just the right amount of sweetness and a robust texture, perfect for soaking up butter without getting soggy. Their slightly nutty taste pairs well with the tangy flavours of cottage cheese and skyr. The coarse crumbs of these biscuits also mix well with melted butter, forming a firm yet tender base once baked. If you need an alternative, graham crackers or plain tea biscuits are good options too, depending on what's available or your taste preferences. Just make sure to crush the biscuits finely and blend them thoroughly with butter for a consistent bake.
Nutritional values
Nutritional value, per
2614 Kcal
| Fibre | 4.9 gram fibers |
| Protein | 78.3 gram |
| Fat | 141.6 gram |
| Carbohydrates | 256.9 gram |
Recommended information
Serving suggestion
How long should this cottage cheese cheesecake chill before serving?
After baking, let it cool at room temperature. Then, put it in the refrigerator. To set properly and taste its best, the cheesecake should chill for at least four hours. For the best results, though, chill it overnight, which means about eight hours or more. This longer period helps the cheesecake develop a firmer texture and richer flavour, ensuring it slices cleanly and keeps its shape when you serve it.
Can I freeze leftovers from this recipe?
Yes, this cottage cheese cheesecake is great for freezing! For convenience, slice the cheesecake into individual portions and tightly wrap each piece in plastic wrap, then in foil, or place them in an airtight container to prevent freezer burn. Label the container with the date of freezing. For the best taste, consume within three months.
When you're ready to enjoy it, thaw the slices overnight in the refrigerator to best preserve the texture, rather than using quick thawing methods like microwaving.
Swap fresh berries for a tangy raspberry coulis
Looking to add a vibrant twist to your cottage cheese cheesecake? Swap the fresh berries for a tangy raspberry coulis. This smooth, fruity sauce adds a bold splash of flavour that beautifully complements the creamy, slightly tangy filling.
To make it, simply simmer raspberries with a bit of sugar and a splash of lemon juice until soft, then blend and strain to remove seeds. Drizzle the coulis over each slice just before serving for a striking visual contrast and a bright, refreshing flavour that elevates every bite. It’s an easy upgrade that feels elegant and indulgent.
Finish your cottage cheese cheesecake with a dollop of skyr for creamy balance
Add the perfect final touch to your cottage cheese cheesecake with a generous spoonful of natural or vanilla skyr. Its cool, creamy texture and subtle tang balance the richness of the baked filling, while enhancing the dessert’s smooth, airy feel.
You can serve it alongside each slice or swirl it gently over the top for a simple, elegant presentation. It’s a quick addition that not only boosts flavour and contrast but also ties the whole dessert together beautifully.
Craving more? Try these easy cheesecake recipes next
Loved the cottage cheese cheesecake? Keep the inspiration going with these simple, satisfying variations:
- No bake vanilla cheesecake. Creamy, smooth, and oven-free, this version combines vanilla skyr and cream cheese on an oat biscuit base, finished with fresh berries.
- No bake lemon cheesecake:Light and refreshing, this tangy cheesecake features lemon zest and a hint of vanilla on a buttery whole grain base. Topped with mint and edible flowers, it’s as pretty as it is delicious.
- Frozen cheesecake:Smooth, flavourful, and perfectly chilled, this make-ahead dessert is ideal to keep in your freezer for whenever a sweet moment strikes.
Each one offers a different twist—but all are easy, elegant, and wonderfully creamy.
