2-Ingredient Cottage Cheese Cheesecake

This light, naturally creamy cheesecake bakes up silky and smooth, then gets finished with a glossy berry topping for a fresh, vibrant bite.

Ingredients

• 2 cups cottage cheese
• 4 large eggs
• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 cup mixed berries, plus extra for topping
• 2 tablespoons maple syrup or honey
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C). Line a 6-inch springform pan with parchment paper and lightly grease the sides.
2. Mix the graham cracker crumbs with melted butter, then press firmly into the bottom of the pan to form a crust. Chill while you make the filling.
3. Blend the cottage cheese and eggs until completely smooth and creamy. Add the vanilla extract and blend again briefly.
4. Pour the filling over the crust and tap the pan gently on the counter to release air bubbles.
5. Bake for 35 to 45 minutes, until the center is just set with a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool inside for 15 minutes.
6. Remove and cool completely, then refrigerate for at least 4 hours or overnight for the best texture.
7. Meanwhile, simmer the mixed berries with maple syrup and lemon juice for 5 to 7 minutes until jammy and glossy. Let cool.
8. Spoon the berry topping over the chilled cheesecake and finish with extra fresh berries before slicing and serving.

Tip: For the smoothest texture, blend the cottage cheese really well and strain it first if it looks extra watery.