Oma's Cottage Cheesecake

Oma's Cottage Cheesecake

Sheryl K. 1

"A delicious cheesecake that's so easy to make. Lower in calories, too!"
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Ingredients

1 h 10 m servings 239 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 381 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
  2. In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
  3. Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Reviews

111
  1. 121 Ratings

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Most helpful positive review

I made this and couldn't even tell it was cottage cheese. I used the lowfat kind, didn't put the milk in and used 1/3 cup honey in place of the sugar. It was amazing. We ate the whole thing a...

Most helpful critical review

This was ok, but this "cheesecake" has an identity crisis. it should not be called a cheesecake. more like a vanilla custard pie, or something along those lines. it tasted like vanilla pudding t...

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I made this and couldn't even tell it was cottage cheese. I used the lowfat kind, didn't put the milk in and used 1/3 cup honey in place of the sugar. It was amazing. We ate the whole thing a...

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 c...

I've made this cheesecake several times. It is delicious and also cost a lot less than one using cream cheese. I like adding some ground up/small pieces of macadamia nuts once in a while. T...

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 ad...

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 you...

lovely recipe. I didn't think guilt free cheese cake existed! I made it even lower in fat by mixing corn syrup with the graham craker crumbs and pressing that into the lightly greased pie plat...

This was ok, but this "cheesecake" has an identity crisis. it should not be called a cheesecake. more like a vanilla custard pie, or something along those lines. it tasted like vanilla pudding t...

This recipe is lighter in texture than regular cheesecake. You can use the low or no-fat cottage cheese. The crust might have been better without the cinnamon. I liked it more than my husband...

So easy. Nice and light. I used a ready made pie crust and served it with cherry pie filling.

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