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 and didn't feel guilty about it. Next time I'll try doubling the recipe for an even thicker cake.  -  23 Sep 2007  (Review from Allrecipes USA and Canada)

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.  -  23 Feb 2008  (Review from Allrecipes USA and Canada)

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. To the person who thought it lumpy ---if you blend all the ingredients long enough it will be very smooth.  -  07 Dec 2006  (Review from Allrecipes USA and Canada)