Description

This Blueberry Cottage Cheese Cheesecake offers a deliciously creamy and gluten-free twist on traditional cheesecake using cottage cheese for a rich texture and tangy flavor. It features a buttery gluten-free graham cracker crust, a smooth cottage cheese filling sweetened with maple syrup, and an optional fresh blueberry topping cooked to perfection. Baked in a water bath for even cooking, this cheesecake is ideal for special occasions or a delightful everyday treat.

Ingredients

Scale

Graham Cracker Pie Crust:

1 ½ cups (180g) gluten-free graham cracker crumbs (about 11–12 full graham crackers)
2 Tbsp (30 ml) unsalted butter, melted
3 Tbsp (44 ml) pure maple syrup
Pinch sea salt
¼ tsp ground cinnamon (optional)

Cheesecake Filling:

24 ounces cottage cheese (preferably 4% fat for best texture)
½ cup (118 ml) pure maple syrup
2 large eggs
2 tsp pure vanilla extract
1 Tbsp (9g) tapioca flour or gluten-free all-purpose flour or cornstarch
½ tsp sea salt

Blueberry Topping (Optional):

3 cups fresh blueberries
2 Tbsp (30 ml) fresh lemon juice
3 Tbsp (44 ml) pure maple syrup
2 tsp tapioca flour, gluten-free all-purpose flour, or cornstarch

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Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Blend graham crackers into coarse crumbs using a food processor or crush inside a sealed bag with a rolling pin. In a bowl, combine crumbs with melted butter, maple syrup, salt, and cinnamon. Press the mixture evenly into the bottom of the pan and bake for 10 minutes until edges turn golden. Let cool.
Make the Cheesecake Filling: Blend cottage cheese and maple syrup on medium in a high-powered blender until smooth. Add eggs, vanilla, tapioca flour, and sea salt, blending on low speed just until combined. Avoid over-blending to maintain texture.
Bake the Cheesecake: Wrap bottom and sides of the pan with aluminum foil. Place it inside a large roasting pan sprayed with nonstick spray. Boil water and pour into the roasting pan until it reaches halfway up the cheesecake pan for a water bath. Pour filling into crust and cover with foil. Bake for 50-60 minutes until edges are firm but center jiggles slightly. Internal temperature should reach 150°F (65.5°C).
Refrigerate the Cheesecake: Remove from oven and cool for about 20 minutes with foil on. Transfer to refrigerator and chill for at least 4 hours, preferably overnight, until fully set. Cheesecake improves in flavor and texture after resting.
Prepare the Blueberry Topping (Optional): In a small saucepan, combine blueberries, lemon juice, and maple syrup. Heat over medium until boiling and blueberries release juice. Stir in flour or starch and continue cooking until sauce thickens. Chill the topping before serving.
Serve: Release the cheesecake from the springform pan. Spread chilled blueberry topping evenly over the cake or drizzle individually on slices. Slice and enjoy.

Notes

Use 4% fat cottage cheese for a richer, tender cheesecake texture.
To make an egg-free version, replace eggs with ¼ cup of tapioca flour, gluten-free all-purpose flour, or cornstarch; note cheesecake won’t rise as much but will hold together.
For a traditional graham cracker crust, substitute gluten-free crumbs with 1.5 cups graham cracker crumbs, ¼ cup white sugar, and 6 tablespoons melted butter.
Cheesecake keeps well in the refrigerator for up to 1 week.
Chilling the cheesecake overnight enhances flavor and texture.

Nutrition

Serving Size: 1 slice (1/10th of cheesecake without topping)
Calories: 280 kcal
Sugar: 16 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 70 mg