Reviewed: Feb. 11, 2009

I didn't realize this was a baked cheesecake until I started making this. Although baking it for half the time allows for some creaminess too. I really liked the cottage cheese though!! And I used a full crust from another cheesecake recipe using graham crackers, br. sugar and cinnamon and melted butter...Everyone loved the crust!

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Reviewer:

Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

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Reviewed: Feb. 18, 2007

This is the first from scratch cheesecake I've made and it was very good. The center of the cheesecake was a bit soft so I'm not sure if it needed to be baked longer. In any case, it was finished within a few days by my family. I'll definitely make it again.

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Reviewer:

mychiquitin

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Reviewed: Nov. 23, 2006

This is a perfect recipe! I strained the cottage cheese with cheese cloth, removing most of the liquid. Then I put it in the food processor until it was smooth and creamy. Then I added the cream cheese and continued processing. I substituted corn starch for the flour, too.

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