Lemon-Cottage Cheese Cheesecake

4.7
(3) 3 Reviews
Prep Time
20
min.
Total Time
4
hr.
20
min.
Servings

12 servings

The filling for this luscious lemony cheesecake is made in a blender or food processor, keeping the assembly time to a mere 20 minutes.

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What You Need

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Make It

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  • Preheat oven to 325°F. Mix cracker crumbs, 1/2 cup of the sugar, the cinnamon and butter until well blended. Reserve 3/4 cup of the crumb mixture for topping. Press remaining crumb mixture onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 10 min.
  • Place cottage cheese, remaining 1 cup sugar and the flour in blender or food processor container; cover. Blend until smooth. Add eggs, 1 at a time, blending well after each addition. Add remaining ingredients; cover. Blend well. Pour into crust; sprinkle with reserved crumb mixture.
  • Bake 1 hour or until center is almost set. Run small knife or metal spatula around side of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or until chilled. Store leftover cheesecake in refrigerator.

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich-and-indulgent cheesecake later on in the day.

Special Extra

Garnish with fresh raspberries or raspberry preserves.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 310
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 110mg
Sodium 290mg
Carbohydrate 39g
Dietary fiber 0g
Sugars 29g
Protein 11g
   
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • PUTZIE07 |

    THIS IS AN OLD RECIPE OF MINE (AS FAR BACK AS THE 1930'S)FROM MY GRANDMOTHER & GREAT AUNTS FROM KENTUCKY. I HAVE NEVER SEEN IT PRINTED. ONLY CHANGES IS I USE WHIPPING CREAM INTEAD OF 1/2 & 1/2 & BAKE ONE HOUR IN THE OVEN, TURN OFF THE OVEN & LEAVE IN ADDITIONAL HOUR. THIS OLD RECIPE REQUIRED THE INGREDIENTS STRAIN THROUGH A FINE SEIVE WHICH TAKES A LONGER TIME. MY FAMILY FAVORITE FOR MY 50 YRS. OF COOKING FOR THE FAMILY. THINK YOU WILL ENJOY. WE LOVE IT.

  • alohagurly88 |

    would love to try (love cheesecakes though recently discovered that i was mildly lactose intolerant, but cottage cheese is ok to have) but what are NABISCO Zwiebacks? other than that i just have to say that kraft needs to make more cottage cheese cheesecakes!!!:D

  • RTL |

    Loved the flavors created by blending the cinnamon and lemon juice together.

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