Cocoa Cottage Cheesecake

Prep time30 minutes
Cook time40 to 50 minutes
Rest timeAt least 4 hours
Total time5 to 6 hours
DifficultyEasy
Servings1 medium cheesecake

A creamy chocolate cheesecake with a soft cottage cheese filling, a buttery biscuit crust, and fresh strawberries on top.

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What we love about this cheesecake

This cheesecake keeps things simple, yet seriously satisfying. It’s got a chocolatey cottage cheese base with a crunchy, buttery biscuit crust. It gets topped with fresh strawberries and a touch of honey for a light, fruity finish.

Where’s it from?

This is a modern take on cheesecake that swaps the traditional cream cheese filling for a lighter filling made with cottage cheese and Greek yogurt. But don’t worry, the resulting cake is still as creamy and delicious as a classic cheesecake. You can hardly tell the difference.

Why cocoa?

Raw cacao powder brings a naturally deep chocolate flavour to the cheesecake filling, adding richness and a gentle bitterness that balances the sweetness of the honey and fresh strawberries.

Kakaobohnen-Empfehlung

What cocoa should I use?

Use raw cacao powder in the cheesecake filling for a rich, intense chocolate flavour that adds contrast and balance to the sweetness of the cake. Plus, you’ll get a nice antioxidant boost.

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Das Rezept

Folgen Sie diesen Schritten, um Ihr Meisterwerk zu erschaffen.

Ingredients

Crust

  • 90 g graham cracker crumbs
  • 45 g butter, melted

Cheesecake

  • 4 large eggs
  • 450 g cottage cheese
  • 2 tsp vanilla extract (10 ml)
  • 80 g honey
  • 60 g flour
  • 25 g raw cacao powder
  • 80 g Greek yogurt

Topping

  • 200 to 250 g fresh strawberries
  • Optional: 1 to 2 tbsp honey

Method

Make the crust
Crush graham crackers by smashing with a rolling pin or bottle. 
Mix the crumbs with melted butter.
Press firmly into an 18 cm lined cake tin to form a crust
Bake at 190°C for 8 to 10 minutes.
Let cool.

Make the cheesecake
In a blender, blend all ingredients together until smooth.
Pour over the crust.

Bake
Bake at 160°C for 35 to 40 minutes.
The centre should have a slight jiggle.

Chill
Cool to room temperature, then refrigerate for at least 4 hours.

Finish
Top with fresh strawberries.
Optional: brush with honey for a more shiny look.

Hintergrund des Kochs

Hyram De La Paz ist die kreative Kraft hinter der Rezeptmagie von The Cocoa Circle. Als professionell ausgebildeter Bonbon-Spezialist mit über sechs Jahren Erfahrung in hochdynamischen Küchen kennt Hyram sich mit Kakao wie kein anderer aus. Sein Steckenpferd ist das Backen. In unserer Küche verbindet er erstklassige Technik mit einer Prise Fantasie, um Kakao in etwas Spektakuläres zu verwandeln.

Healthy High-Protein Cheesecake That Actually Tastes Indulgent

Think cheesecake can't be healthy? Think again! This easy cheesecake recipe shows you how to make a delicious and healthy dessert. We'll guide you through the process of creating a perfect crust, carefully pouring the filling, and topping it with fresh strawberries. This no bake dessert is a fantastic sweet treat!