Every family has that one recipe that’s been handed down from generation to generation. For my family, it was the tale of my great aunt traveling through Europe. Amidst her wanderlust adventures, she found herself in a small café in Switzerland, where she first tasted a unique cheesecake made from cottage cheese. Initially skeptical, she was taken aback by the creamy texture and perfect blend of flavors. On returning, she tinkered around and finally managed to recreate that unforgettable taste. Today, I’m sharing that very recipe with you all.
How to Prepare Cottage Cheesecake
Ingredients for Cottage Cheesecake
- 1/4 cup melted butter
- 1 cup crushed graham crackers
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon powder
- 2 cups smooth cottage cheese
- 1/2 cup whole milk
- 2 large eggs
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla essence
- 2/3 cup granulated sugar
- A pinch of salt
Directions for Cottage Cheesecake
- Preheat your oven to 325°F.
- In an 8-inch square baking dish, spread the melted butter. Mix in crushed graham crackers, 2 tablespoons sugar, and cinnamon. Press the mixture to form a crust at the bottom and slightly up the sides of the dish. Keep it aside.
- In a blending jar, mix cottage cheese, milk, eggs, flour, lemon juice, vanilla essence, 2/3 cup sugar, and a pinch of salt. Process until you achieve a creamy consistency.
- Gently pour this mixture over the prepared crust in the baking dish.
- Place it in the oven and bake for about 60 minutes or until the filling sets and becomes firm.
- Once done, remove from the oven and let it cool to room temperature.
Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese. Some people have even omitted the milk and replaced sugar with honey, achieving great results.
How can I get rid of the grainy texture of the cottage cheese?
Opt for a smooth-textured cottage cheese or give the cheese an extra blend to ensure a creamy consistency.
Can I replace lemon juice?
If you’re not a fan of the citrusy hint, you can skip the lemon juice or replace it with lime juice for a different flavor profile.
What alternative crusts can I try?
You can experiment with various crusts like shortbread or even a coconut almond blend. The possibilities are endless!
Can I add fruits to this cheesecake?
Absolutely! From raspberry coulis to cherry compote or even fresh blueberries, you can add your favorite fruits to this versatile recipe.
How about adding cocoa powder for a chocolatey twist?
That sounds delightful! If you’re a chocolate lover, adding about 1/8 cup of cocoa powder to the filling can give it a lovely chocolatey touch.
Any recommendations on the sugar content?
If you prefer a less sweet cheesecake, you can reduce the sugar to half a cup or replace it with alternatives like honey or a Splenda mix.
Can I make a thicker cheesecake?
Of course! If you love a thicker cheesecake, simply double the recipe. Just remember, the baking time may need some adjustments.
How do I store the leftover cheesecake?
Wrap it in cling film or store it in an airtight container and refrigerate. It tastes even better the next day!
- 1/4 cup butter
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 1/4 teaspoon ground cinnamon
- 2 cups cottage cheese
- 1/2 cup milk
- 2 eggs
- 3 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2/3 cup white sugar
- 1/4 teaspoon salt
- Preheat oven to 325 degrees F.
- Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon.
- Pat over bottom and onto sides of dish. Set aside.
- In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt.
- Blend until smooth. Pour into prepared crust.
- Bake in the preheated oven for 60 minutes, or until filling is firm.
- Allow to cool completely.