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Cottage cheese cheesecake on a graham crust, sliced and served with fresh fruit
Chef Emma

Cottage Cheese Cheesecake

A baked cheesecake made with blended cottage cheese, cream cheese, sugar, eggs, lemon and vanilla on a graham cracker crust, cooled slowly and chilled until set.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling and chilling 5 hours
Total Time 6 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs 150 g
  • 5 tbsp unsalted butter 70 g, melted
  • 2 tbsp granulated sugar
Filling
  • 2 cups full-fat cottage cheese 16 oz / 450 g
  • 8 oz cream cheese 225 g, softened
  • 3/4 cup granulated sugar 150 g
  • 3 large eggs room temperature (pasteurized for extra caution)
  • 2 tbsp all-purpose flour or cornstarch
  • 1 lemon 1 tsp zest and 1 tbsp juice
  • 2 tsp vanilla extract plus a pinch of salt

Equipment

  • 9-inch springform pan
  • Blender or food processor

Method
 

  1. Heat the oven to 350°F (175°C). Press the crumb, butter and sugar mixture into a 9-inch springform pan and bake 10 minutes. Lower the oven to 325°F (165°C).
  2. Blend the cottage cheese 1 to 2 minutes until completely smooth.
  3. Blend in the cream cheese, sugar, flour, lemon, vanilla and salt, then the eggs on low just until combined.
  4. Pour over the crust and bake 45 to 55 minutes, until the edges are set and the center jiggles slightly.
  5. Turn off the oven, prop the door open and cool inside 1 hour, then cool to room temperature.
  6. Refrigerate at least 4 hours before slicing.

Notes

Refrigerate up to 5 days; don't leave out more than 2 hours. Calories are an estimate per slice from USDA FoodData Central values.