Vintage Cottage Cheese Cheesecake
My spin on an old cheesecake recipe from Fairmont brand cottage cheese.
Servings 12 slices
Cost 5
Ingredients
Graham Cracker Crust
- 4 tablespoons butter, unsalted, extremely soft (almost melted) (56 grams)
- 2 tablespoons sugar (25 grams)
- 1 cup graham cracker crumbs, slightly heaping
- 1 pinch salt (omit if using salted butter)
Filling
- 12 oz cottage cheese (I use Friendly Farm 4%) (335 grams)
- 1 large egg
- 3 tablespoons butter, salted, melted and cooled** (42 grams)
- ⅓ cup milk (75 grams
- 2 T. lemon juice (28 grams)
- ½ cup sugar (100 grams)
- 2 ½ tablespoons flour (20 grams)
- ½ tablespoon lemon zest
- ½ tablespoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease an 8-inch springform pan. If you don't have that size pan, you could try using a 7 or 8-inch square pan.
- Combine softened butter, sugar, and a heaping half cup of graham cracker crumbs and press into bottom of the springform pan.
- In a blender or a food processor, process the cottage cheese until creamy. Add the egg and process for another 30 seconds, then add the melted butter, milk, and lemon juice.
- Stir together the sugar and flour and add to the mixture. Pulse to blend, then add the lemon zest and vanilla extract.
- Pour this mixture over the graham crust.
- Set the cheesecake on a rimmed baking sheet to catch any leaking butter. Bake for 40 minutes. If using the springform pan, loosen the sides of the cake from the sides of the pan with knife but do not remove sides. Let cool at room temperature for about 40 minutes. Transfer to the refrigerator and chill for at least 5 hours (overnight is better). Remove side and serve.
Notes
I used melted salted butter, but I'm sure unsalted would be fine since there's already salt in the cottage cheese.