Lemon Cottage Cheesecake

    Lemon Cottage Cheesecake

    (131)
    10saves
    1hour10min


    125 people made this

    This is a delicious lemon cheesecake which is lower in calories due to the use of cottage cheese. Very easy to make!

    Ingredients
    Serves: 9 

    • 65g butter
    • 1 cup sweet biscuit crumbs
    • 2 tablespoons white sugar
    • 1/4 teaspoon ground cinnamon
    • 2 cups cottage cheese
    • 1/2 cup (125ml) milk
    • 2 eggs
    • 3 tablespoons plain flour
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla essence
    • 2/3 cup (190g) white sugar
    • 1/4 teaspoon salt

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 170 degrees C. Melt butter in a 20cm square pan. Stir in biscuit 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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (131)

    Reviews in English (131)

    by
    93

    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)

    by
    68

    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)

    by
    46

    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)

    Write a review

    Click on stars to rate