Reviewed: Nov. 9, 2009

This is a wonderful substitute for real cheesecake - so much cheaper and healthier. If you like incredibly dense and thick cheesecake, I wouldn't get your hopes up as the texture is lighter, but it's still delicious. The key is to blend it very well, at least 2 minutes. I have made this several times using non-fat cottage cheese and leaving out the milk, and this last time modified it for a pumpkin cheesecake: 1 cup non-fat cottage cheese, 1 cup pumpkin puree, and substituted cinnamon and nutmeg to taste for the lemon and vanilla, and used ginger snap crumbs for the crust. It was tasty - great for the holidays!

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jeezberger

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Reviewed: Oct. 6, 2009

I made 1 1/2 recipes since I had 3 cups of cottage cheese to use up. I cut the sugar in half since the crusts tend to be sweet. I bought 2 graham cracker crusts and baked the cheesecakes for 40 minutes at 350 degrees. Made a bumbleberry sauce to serve with it, a big hit!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 28, 2009

It was good, but not the best. MUCH better the second day though -- definitely serve cold!

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renee12321

Home Town: Cincinnati, Ohio, USA

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 25, 2009

I have made this twice and look forward to making it again. I made it once with 2% and once with 1% cottage cheese and really it made no difference. A very nice recipe enjoyed by all who tried it. Thanks for the recipe!

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chickp

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Reviewed: Sep. 10, 2009

Tried this recipe after reading the reviews, today. Substituted Splenda for sugar (used 1 T sugar only), Smart Balance for Butter, one egg plus egg beaters for second egg, low fat cottage cheese. Be sure to blend well in the blender, on high speed. When cake was fully cooled, I loaded the surface with "frozen fresh" blueberries, covered with 1/3 Cup grape preserves (TMartha Stewart recommends blueberry preserves but I didn't have any), which had been heated, sprinkled with one T sugar and refrigerated for several hours. I used a springback pan. To serve, remove side of pan, place on china dish. This looks like an expensive, bakery tart. We didn't have any, however, I'm sure some cool whip or whipped cream would have been a nice touch. This recipe was superb for guest who is diabetic and one who has recently had open heart bypass. Tastes like the real thing!!!

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MV Lady

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Reviewed: Sep. 1, 2009

My whole family LOVED this recipe! I only used 1 tsp of sugar in the graham cracker crust since my graham crackers were honey-flavored. Also, I only used 1/3 cup sugar in the cake, since I like my cheesecakes sweet but not too sweet. Absolutely love the recipe - easy, super healthy and very tasty!

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tibbadee

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 9, 2009

This is a wonderful cheesecake!! You would never know it was cottage cheese! It is so rich and full, full of flavor. I followed it exactly and was very happy with it. It is so much healthier than a traditional cheesecake.

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Karen

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Reviewed: Jul. 20, 2009

Here is the deal. Omit the milk and lemon juice. Use one TBS of vanilla. Decrease the sugar to 1/3 cup + 2 tbs. ( Use brown sugar). I used 1% whipped cottage cheese and it was great. I didn't have graham crackers so I used corn flakes and added cinnamon and nutmeg I pre-baked the crust at 350 degrees for 8 minutes as well. I started off baking the cake at 400 degrees for 10 minutes and decreased the temperature to 325 degrees for 20 minutes. Next time I will double the filling to make a taller cake.Definitely kicks a cheesecake craving to the curb for a fraction of the calories and fat. Must try it this way! Hope my modifications helped.

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MunchiesDepudged

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

So easy! I was looking for a recipe to make a local favorite "smearcase" and thought this might be a good substitute. It was. Lots of things you could do to make it light, I used the original - full fat cottage cheese and milk. Yummy.

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Tina

Home Town: Pasadena, Maryland, USA

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Reviewed: Apr. 24, 2009

This was SO easy and extremely yummy. If you have been avoiding cheesecake because of the high calories, this is a fantastic substitution. Use Splenda for an even greater calorie difference.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 19, 2009

I used just the filling to make cheese muffins for passover! I substituted 3 tbsp. of matzo meal for the flour and added 1 tsp. baking powder to the mixture. I also added a sprinkle of cinnamon to the mixture and sprinkled the top with cinnamon and sugar. It was delicious - and healthy too!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Apr. 14, 2009

This was surprisingly good as an alternative to a traditional cheesecake. I only added 1 T of lemon juice. Other than that, I followed the recipe exactly.

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cookin' mom

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Reviewed: Mar. 23, 2009

Yes, 5 stars. This is with some modifications I made, but you'll see they still stay somewhat true to the recipe. **Omitted lemon because I wanted to be able to add chocolate to some (made cupcake-size mini-cakes). Used light sour cream in place of milk (hoping to avoid "cream pie" taste some mentioned). Added 2T clear vanilla. And just realized I forgot the salt. **Used food processor and it worked well. Just takes a few minutes to reach the creamy consistency. **As mentioned, I added some melted chocolate. 1/2 cup, some swirled, some all mixed. The result: awesome! Really, I'll be surprised if anyone knew it was made with cottage cheese. If you do mini-cakes, I baked for about 18minutes, then turned off the oven and cracked open the door. Left them in there until I was able to take the pans out bare-handed. So creamy and delish! I'm impressed!!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 16, 2009

NOt bad...next time I'm going to puree the cottage cheese like another reviewer and add use the lemon juice, i doubled th vanilla and no lemon, it was too vanilla, i think the lemon would have gave it the cheesecake tanginess I like. I did not use the milk, and the conistancy was great. Dont recommend using the milk. Next time I will make these changes and it should be perfect. However it did dissapear quite fast!! Nice and light, and with less calories and fat..its a bonus!!

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Dec. 24, 2008

I made this with a ground walnut crust instead of graham cracker and it was delicious. Very easy!

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Ritak96

Cooking Level: Intermediate

Living In: Shasta Lake, California, USA

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Reviewed: May 28, 2008

Great recipe! Because I like denser cheesecakes, I strained the cheese for about an hour and omitted the milk and lemon juice. Also, to try and imitate my favourite cappuccino cheesecake, I added 2 tsp. of coffee granules and 1 tsp. cinnamon to the mix. I then topped with light whipped topping and sprinkled with more cinnamon. Delicious!

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Sonia M.

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: May 1, 2008

I had never baked a cheesecake before this recipe - now it's my no. 1 dessert! - I've been topping it with fresh fruit and arrowroot glaze and have had to produce the recipe to stop people thinking it was shop bought!!

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Claire @ Tagra

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Reviewed: Feb. 23, 2008

My husband couldn't tell this cheesecake was low-fat, and he though it tasted like store-bought. (That's a compliment!) I adapted this recipe slightly, in the following respects: I pureed the cottage cheese first in the blender, in small batches. Then I used an electric mixer to combine the pureed cottage cheese with the other ingredients, adding one ingredient at a time and mixing very well. I omitted the milk and lemon juice, and increased the vanilla to two teaspoons. I had more than enough filling for the prepared graham crust I used, so I baked the extra in a ramekin.

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AuntAmethyst

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Reviewed: Feb. 15, 2008

this really surprised me with it's excellence. it has the texture of cheescake, the look of cheesecake, and the flavour of cheesecake but a fraction of the fat. you could eat the whole thing yourself and not be sick! lol. served with reduced-sugar cherry pie filling this is nearly indistinguishable from the "real" thing. I mean, there's nothing like real thick creamy cheesecake, but this is a very good craving-filler. I used 1% cottage cheese.

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LittleCahoona

Cooking Level: Intermediate

Home Town: Aylmer, Quebec, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 17, 2008

I thought this recipe was great. It was light and fluffy. The only thing I would change would be to use more lemon juice next time (maybe 1 to 2 tablespoons). Other than that I liked it better than your traditional cheesecake. I'm sure the calorie count is a lot lower too.

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SUZQ

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Oma's Cottage Cheesecake

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