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.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings14Cuisine
CourseDish
Interest Group

Ingredients

 Graham crackers1 1⁄2 Cup (24 tbs), finely crushed
 Margarine/Butter melted1⁄3 Cup (5.33 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Cottage cheese1 Cup (16 tbs) (Cream Style)
 Cream cheese16 Ounce, softened
 Sugar3⁄4 Cup (12 tbs)
 All purpose flour2 Tablespoon
 Vanilla2 Teaspoon
 Eggs3
 Light cream/Milk1⁄4 Cup (4 tbs)
 Dairy sour cream8 Ounce
 Sliced fruit1 Cup (16 tbs)

Nutrition Facts

Serving size

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

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.
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