Next, I combine the Greek yogurt, cottage cheese, eggs, and sweetener in a large bowl. I whisk everything together until the mixture becomes completely smooth and creamy. When I’m using a blender, I simply blend all the ingredients together for about a minute, and the batter turns wonderfully silky.
Once the batter is ready, I pour it into the prepared baking dish and smooth the top with a spatula. I gently tap the dish on the counter a couple of times to remove any large air bubbles. This little trick helps create an even, beautiful surface after baking.
Finally, I bake the cheesecake for 30 to 40 minutes, until the edges are set and the center has only a slight wobble. After removing it from the oven, I let it cool completely before chilling it in the refrigerator for at least two hours. The cheesecake becomes much creamier after chilling, and the slices hold together perfectly.
Pro Tips for Best Results
I’ve made this recipe several times, and blending the cottage cheese first always creates the smoothest, creamiest cheesecake. Trust me, it’s worth the extra minute.
I also recommend using full-fat Greek yogurt if you want the richest texture. It gives the cheesecake an incredibly luxurious mouthfeel.
If you have the patience, let the cheesecake chill overnight. I’ve tried serving it after just two hours and after an overnight chill, and the overnight version is noticeably creamier.
Common Mistakes to Avoid
The first mistake I made was overbaking the cheesecake. It should still have a slight jiggle in the center because it continues to firm up as it cools. (See the next page below to continue…)