Cottage Cheese Cheesecake Recipe
This cottage cheese cheesecake is a lovely dessert made with a light and crispy garham cracker crust. Filled with cottage cheese, cream cheese with eggs and vanilla for flavore, the cottage cheese cheesecake is topped with sour cream and fresh fruit.
Ingredients
1 1/2 cups finely crushed graham crackers
1/3 cup margarine or butter, melted
1/4 cup sugar
1 cup cream style cottage cheese
2 8 ounce packages cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
1/4 cup light cream or milk
1 8 ounce carton dairy sour cream
1 cup sliced fresh fruit
Directions
For crust, in a mixing bowl stir together crushed graham crackers, margarine or butter, and 1/4 cup sugar.
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 350° 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.
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 350° 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.
