Ingredients:

  • 2 cups (450g) cottage cheese, preferably 4% fat
  • 3 large eggs, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 tsp vanilla bean paste
  • 1 tbsp lemon zest
  • 1/2 cup (120g) plain Greek yogurt
  • 1.5 cups (150g) graham cracker crumbs
  • 4 tbsp (56g) unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Prepare the base by mixing 1.5 cups (150g) graham cracker crumbs with 4 tbsp (56g) melted butter.
  3. Press the crumbs firmly into the bottom of an 8 inch springform pan until a solid, even layer forms.
  4. Blitz the cheese by adding 2 cups (450g) cottage cheese and 1/2 cup (120g) Greek yogurt to a blender. Process 60 seconds until completely liquid and smooth.
  5. Add the binders by cracking 3 large eggs into the blender one at a time. Pulse briefly after each addition.
  6. Incorporate the aromatics by adding 1/2 cup (100g) granulated sugar, 1 tbsp lemon zest, and 1 tsp vanilla bean paste.
  7. Sift in the starch by adding 1/4 cup (30g) cornstarch to the blender. Blend for 10 seconds until just combined.
  8. Fill the pan by pouring the velvety batter over the prepared graham cracker crust.
  9. Bake the cake for 45 minutes until the edges are set and the center has a slight, rhythmic jiggle.
  10. Cool the cake on a wire rack for 1 hours until the pan is cool to the touch before refrigerating.