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Cakey Cheesecake

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Marjorita Whyte

A very delicious cheesecake made with cottage cheese. Egg whites are whipped and folded into the batter to lighten it and give it a cake-like consistency. You may substitute ricotta cheese if you like.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, confectioners' sugar and cinnamon. Reserve 1/2 cup of this mixture and set aside. Stir in butter to remaining crumb mixture. Mix well and press into the bottom and 1 inch up the side of a 9 inch springform pan. Chill in refrigerator.
  2. In a large bowl, stir together sugar and heavy cream until sugar is dissolved. Beat in cottage cheese, egg yolks, flour, vanilla, lemon juice and lemon zest.
  3. In a large glass or metal mixing bowl, beat egg whites and salt until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into crust. Sprinkle top with reserved crumb mixture.
  4. Bake in preheated oven for 1 hour, or until filling is just set. Turn the oven off, and let cake cool in oven, with the door closed, for 1 hour. Chill in refrigerator.
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Reviews

M Shapek
10
6/23/2007

The recipe should suggest you put cottage cheese in a blender and cream it first. This recipe was lumpy and had a gritty texture. Also needed more sugar and lemon juice.

anita u
7
11/12/2006

nancy

JPMIL
7
8/29/2003

Thank you for adding the cottage cheese!