Cottage Cheese Cheesecake


28 people made this

Using cottage cheese to make a cheese cake tastes great and is lower in fat that cream cheese. I think that the custard powder and lemon zest provide a nice flavour.


Serves: 12 

  • Pastry
  • 200g plain flour
  • 75g sugar
  • 75g softened butter
  • 1 egg
  • 1 teaspoon baking powder
  • Filling
  • 500g cottage cheese
  • 2/3 cups (155g) caster sugar
  • 2 teaspoons vanilla essence
  • 1 tablespoon custard powder
  • 100ml vegetable oil
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon lemon zest

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Preheat oven to 180 degrees C.
  2. Pastry: Knead the flour, sugar, butter, egg and baking powder into a dough.
  3. Roll out between two layers of baking paper then line a greased cake tin on the bottom and 2cm up the sides.
  4. Filling: Whisk the cottage cheese with sugar, vanilla, custard powder and oil until creamy with an electric mixer.
  5. Gradually add the eggs, milk and lemon zest. Pour into the pastry and bake in the bottom of the preheated oven for 1 hour.

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Reviews (2)


I haven't actually tried the recipe yet, but almost decided not to try it because the first step simply said to "roll out" without explaining what (though I did realise it meant the pastry) or how to make it. I suggest that the method needs to be revised, as it is incoherent at the moment. - 09 Jan 2011


A technical glitch caused the prep steps in this recipe to be out of order. They are now in the correct order. Thanks EmeraldMaz! - 10 Jan 2011

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