Reviewed: May 26, 2012

This cheesecake is a bit dry but still a "cheesecake" a little extra lemon gives it a bit more cheesecake taste. If you wanted you could double this recipe and put it in a springform pan that works too! I did not use the crust recipe given.

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Rocketman

Reviewed: May 10, 2012

perfect!

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Michelle in MI

Reviewed: May 6, 2012

I was really suprised. This is a great cheesecake. Next time I will add a little more sugar but otherwise tasted great! No one even knew it was cottage cheese.

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Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: Conroe, Texas, USA

Living In: Mansfield, Texas, USA

Reviewed: Feb. 2, 2012

Absolutely amazing! Everyone loved it! I followed the suggestions and omitted the milk. It still took longer than 60 minutes to bake but it was so very worth it! Much cheaper to make and packed with protein. Next time I think I will make this crustless just to cut the calories and fat even more. THANK YOU so much for this recipe!!!

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MYFANWYS

Reviewed: Jan. 19, 2012

I've had a similar one before and it was amazing and I want to try this recipe myself, BUT can anyone tell me if it is the normal cottage cheese in a tub that I use or pressed cottage cheese? Help???

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Reviewer:

tarapara

Home Town: Hamilton, Ontario, Canada

Reviewed: Jan. 1, 2012

I have made this recipes dozens of times. It tastes great. I use an Oreo cookie crumb base instead. I also find that I end up baking it for 1.5h instead

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Teg Bains

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

Wow~ this could easily be a 5 star recipe for me with minor changes. I made the cheesecake as written, but skipped the crust (not a fan or them!). It was really good. A little heavy on the flour for me though. It's soooo much cheaper to make than a real cheesecake! Next time I will double the recipe, but keep the flour & milk at these measurements and bake in a 9 springform pan. As written the texture is a little too airy, but I think reducing the milk & flour will fix that.

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Reviewer:

cookie_cooker

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Nov. 2, 2011

This has become a staple in my house! If we have cottage cheese we need to use up, I make this cheesecake. I omit the milk. I make this cake many different flavors - I have made it with a chocoalte crust and then added peanut butter to the batter. I have also done a chocolate crust and then replaced the lemon juice with instant coffee for a mocha cake. I have also done a vanilla bottom with toasted coconut, omitted the lemon juice, and added 1 tsp of coconut extract to the batter. The possabilities with this recipe are endless! Thank-you Sheryl K for a great recipe!

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Reviewer:

HrJanz

Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

This is a great cheesecake. Being a diabetic I have to watch the sugar and this is a good alternative to the real thing. I drain the cottage cheese through a cheesecloth.

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janvierb

Reviewed: Sep. 14, 2011

I never had cottage cheesecake before, but I had cottage cheese so I tried it based on all the good reviews. My family didn't like it as much as regular cheesecake, but it was very good for what it is.

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