Cottage Cheese Cheesecake
Follow this recipe for a delicious cottage cheese cheesecake.
Equipment
- Springform Pan: A 9-inch springform pan is recommended for this recipe. It has a removable bottom and a latch on the side, which allows you to easily release the cheesecake once it's set.
- Mixing Bowls: You'll need a few mixing bowls of various sizes to prepare the crust and the cheesecake filling. It's helpful to have both a medium-sized bowl for the crust and a larger one for the filling.
- Blender or Food Processor: You will need a blender or a food processor to blend the cottage cheese and other ingredients together until smooth. This helps create a creamy texture for the cheesecake filling.
- Spatula: A spatula is useful for scraping down the sides of the blender or food processor and for smoothing the cheesecake mixture into the springform pan.
- Wire Rack: A wire rack is used for cooling the cheesecake after baking. It allows air to circulate around the pan and helps prevent the bottom from getting soggy.
- Refrigerator: You'll need a refrigerator to chill the cheesecake for at least 4 hours or overnight. This step is important for the cheesecake to set properly.
- These are the basic equipment items required for making the cottage cheese cheesecake. Additionally, you may need measuring cups and spoons, a mixing spoon or whisk, and a butter knife or offset spatula for serving.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 3 cups cottage cheese
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/2 cup sour cream
- Fresh berries or fruit for garnish (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a blender or food processor, blend the cottage cheese until smooth. Add the granulated sugar, eggs, lemon juice, and vanilla extract. Blend until well combined and creamy.
- Gradually add the flour, blending after each addition, until the mixture is smooth. Finally, add the sour cream and blend again until fully incorporated.
- Pour the cottage cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
- Place the pan in the preheated oven and bake for about 60-70 minutes or until the edges are set but the center still jiggles slightly. The cheesecake will continue to set as it cools.
- Once baked, remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up.
- When ready to serve, carefully remove the sides of the springform pan. Garnish the cheesecake with fresh berries or fruit, if desired.
- Slice and serve chilled. Enjoy!
Notes
This cottage cheese cheesecake is a lighter and healthier alternative to traditional cheesecakes, while still being creamy and delicious. It's perfect for any occasion or as a sweet treat anytime.
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