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Cottage Cheese Cheesecake Recipe
|Graham crackers||1 1⁄2 Cup (24 tbs), finely crushed|
|Margarine/Butter melted||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cottage cheese||1 Cup (16 tbs) (Cream Style)|
|Cream cheese||16 Ounce, softened|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Light cream/Milk||1⁄4 Cup (4 tbs)|
|Dairy sour cream||8 Ounce|
|Sliced fruit||1 Cup (16 tbs)|
Calories 353 Calories from Fat 199
% Daily Value*
Total Fat 23 g34.9%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 95.7 mg
Sodium 280.1 mg11.7%
Total Carbohydrates 31 g10.4%
Dietary Fiber 0.66 g2.6%
Sugars 20.8 g
Protein 7 g13.7%
Vitamin A 16.5% Vitamin C 3.8%
Calcium 8.4% Iron 5.3%
*Based on a 2000 Calorie diet
Press mixture evenly over the bottom and 3/4 inches up sides of a 9 inch springform pan.
Place the pan in a shallow baking pan.
For filling, in a large mixer bowl beat undrained cottage cheese till almost smooth.
Beat in cream cheese, 3/4 cup sugar, flour, and vanilla.
Add eggs all at once, then beat with an electric mixer on low speed just till mixed.
Do not overheat.
Stir in cream or milk.
Pour filling into the crumb lined pan.
Bake in a 350Â° oven for 50 to 60 minutes or till done.
Cool on a wire rack for 5 to 10 minutes.
Loosen sides of cheesecake.
Spread sour cream over top.
Cool 30 minutes more.
Remove sides of pan.
Cover and chill 4 to 24 hours.
To serve, arrange fruit atop cheesecake.