Recipe by Marjorita Whyte
"A very delicious cheesecake made with cottage cheese. Egg whites are whipped and folded into the batter to lighten it and give it a cake-like consistency. You may substitute ricotta cheese if you like."
Watch video tips and tricks
1 1/2 cups
graham cracker crumbs
2 (16 ounce) packages
grated lemon zest
The recipe should suggest you put cottage cheese in a blender and cream it first. This recipe was lumpy and had a gritty texture. Also needed more sugar and lemon juice.
Thank you for adding the cottage cheese!
This recipe was pretty good. I used ricotta cheese like it said I could and half mascarpone cheese. It was good. This is only my second time making cheesecake so don't know if it was me or the recipe but was hoping for a creamier texture. I would use this recipe again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 116
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a classic cheesecake in five easy steps.
These individual desserts are as fun as they are delicious.
What’s cooking in Janesville? Creamy cheesecake with a splash of coffee.