testkitchenette's Notes:
Expand1 and 1/4 cup graham cracker crumbs Ask a question about this ingredient
Mix together and press to the bottom of a 9 inch spring-form pan. Chill while preparing the filling.
Ask a question about this step2 cups cottage cheese (I used Breakstones 2% pot style because it had the least amount of preservatives in it) Ask a question about this ingredient
1/2 cup sugar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1 teaspoon lemon juice Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
scant 1/4 teaspoons salt Ask a question about this ingredient
1 cup sour cream Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
Cheesecake: Preheat oven to 350F. Combine the cottage cheese, eggs, sugar, lemon zest, lemon juice, vanilla extract, and salt in a food processor and combine until smooth and creamy, scraping down sides once. Bake for 50 minutes or until filling is slightly puffed. Cool for 5 minutes.
Ask a question about this stepSour Cream Topping: Whisk the sour cream, sugar, and vanilla until smooth in a small bowl and spread carefully over the hot filling. Bake for 5 minutes longer. Cool and chill.
Ask a question about this stepI made this and really liked it. Served it with some fresh sliced strawberries. Like you say it is light and not too sweet, which went perfectly with the fruit. Thanks to you and your mom for the recipe!
Thanks Monkeymom! I am so flattered and pleased that you liked it. It is one of my all time favorites that I come back to over and over again. My mom will be so happy her recipe is making the rounds and making others happy!
I used 2% (Breakstones, pot style/large curd) because it had the least amount of preservatives in it but I recall my mother using up to 4% all the way down to 1%. Thanks, it tastes delicious too!
This recipe looks fantastic! What % fat cottage cheese do you recommend?
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
What an exceptional dessert! I made this for a small weeknight dinner party for some Very Special Guests. Everyone raved about this dessert, which is not too sweet, not at all heavy, and simply perfect. I served it with strawberries and raspberries. More details are on my facebook page, Antonias Cooking. (I haven't been able to link to Facebook directly from this site. There is only one "Antonias Cooking" on Facebook, and I've opened the wall to "everyone.") ;o)