The Kitchen · Desserts · Summer
Cottage Cheesecake with Fruit
A lighter, high-protein cheesecake.
The cheesecake I make when I want dessert without the heaviness. Cottage cheese blended smooth turns tangy, light, and quietly high in protein, no heavy cream. It sets soft, made to eat from a glass, and asks only for a little fruit on top.
The lime zest is doing quiet, important work here. Do not skip it.
Method
- Stir the graham crumbs into the melted butter until it holds together when pressed. Divide between six cups or glasses and press into an even layer.
- Blend the cottage cheese until completely smooth, a full 2 minutes. Any graininess now is graininess later.
- Blend in the powdered sugar, lime zest, and vanilla.
- Spoon the filling over the bases and chill for at least 2 hours, until set enough to hold a spoon mark.
- Just before serving, top with the berries and spoon the passion fruit pulp over everything.
Make it yours
- Any ripe fruit works on top. Sliced peaches in August, macerated strawberries in June.
- Swap the graham base for crushed digestive biscuits or speculoos.
Between us
The blender is the whole recipe. Give the cottage cheese the full two minutes and it turns to silk.
These hold happily in the fridge for two days, topped at the last minute.
Enjoy your thyme.
While you cook
pull up a chair
When the season turns, I write you a letter.
One short note when the menu changes: what’s ripe, what I’m cooking, and a few things worth gathering people around. Nothing else.