Description
Enjoy a luscious cottage cheese cheesecake with a buttery graham cracker crust, topped with a creamy sour cream layer and fresh fruit. This dessert offers a delightful mix of flavors and textures, making it perfect for any celebration.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups cottage cheese (preferably small curd)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh fruit or fruit compote for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes, or until its lightly golden.
- Remove the crust from the oven and let it cool while you prepare the filling.
- In a blender or food processor, add the cottage cheese. Blend until smooth and creamy.
- In a large mixing bowl, combine the blended cottage cheese, granulated sugar, eggs, vanilla extract, lemon juice, cornstarch, and salt. Use an electric mixer on medium speed to blend until smooth and well combined.
- Pour the filling over the cooled crust in the springform pan and spread it evenly.
- Place the springform pan on a baking sheet.
- Bake the cheesecake in the preheated oven for about 50-60 minutes. The edges should be set, but the center may still have a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a medium bowl, combine the sour cream, powdered sugar, and vanilla extract. Whisk until smooth and creamy.
- Once the cheesecake has chilled and set, spread the sour cream mixture evenly over the top.
- Top with fresh fruit or a fruit compote for added flavor and decoration.
- To remove the cheesecake from the springform pan, run a knife around the edge to loosen it. Carefully release the sides of the pan.
Notes
- For best results, refrigerate the cheesecake overnight to allow flavors to meld and texture to set.
- Feel free to customize the topping with your favorite fruits or sauces.
- Prep Time: 30 minutes
- Cook Time: 60 minutes