Baked Cottage Cheese Cheesecake
A smooth baked cheese filling over a crisp biscuit crust with vanilla.
This cheesecake uses cottage cheese or farmer cheese for a light, tangy filling on a buttery biscuit base. The source whips cream before baking, which can add air and encourage the cake to crack; this version blends the filling smooth and mixes in cream without whipping. Bake gently, cool gradually and chill fully before slicing. Drain cottage cheese first if it is very wet. Heat oven to 160°C (320°F). Mix biscuit crumbs with melted butter. Press into a 23-cm springform pan and bake 10 minutes. Cool slightly. Blend cottage cheese until smooth. Add sugar, vanilla sugar, cornstarch and salt; blend again. Add eggs one at a time, mixing on low. Stir in cream just until combined.
Recipe card
Baked Cottage Cheese Cheesecake
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare base
Heat oven to 160°C (320°F). Mix biscuit crumbs with melted butter. Press into a 23-cm springform pan and bake 10 minutes. Cool slightly.
Blend cheese
Blend cottage cheese until smooth. Add sugar, vanilla sugar, cornstarch and salt; blend again.
Add eggs and cream
Add eggs one at a time, mixing on low. Stir in cream just until combined.
Fill pan
Pour filling onto crust and smooth the top. Set pan on a baking tray.
Bake
Bake 55 to 65 minutes until edges are set and the centre has a slight wobble. Turn off oven and leave door ajar 30 minutes.
Cool and chill
Cool completely, then refrigerate at least 4 hours before slicing.
How to tell when it is ready
Cool completely, then refrigerate at least 4 hours before slicing.
Tips
- Heat oven to 160°C (320°F).
- Blend cottage cheese until smooth.
- Add eggs one at a time, mixing on low.
- Pour filling onto crust and smooth the top.
Troubleshooting
- If the centre is loose after chilling, bake the next cake a little longer.
- If the top cracks, cool more gradually and cover with fruit when serving.
Substitutions
- Use gluten-free biscuits for the crust.
- Use lactose-free cream and cheese if available.
Variations
- Add lemon zest.
- Swirl a few spoonfuls of fruit purée into the top.
Serving suggestions
- Serve with berry compote.
- Add fresh strawberries.
- Dust with icing sugar.
- Offer coffee or tea.
Make ahead
Prepare components ahead and store safely. Keep covered and refrigerated up to 4 days.
Storage
Keep covered and refrigerated up to 4 days.
Food safety
Keep egg and dairy cheesecake chilled; refrigerate leftovers within 2 hours.
Frequently asked questions
Can I use farmer cheese?
Yes. Blend it smooth first; if it is dry, add a spoonful of cream.
How should I store baked cottage cheese cheesecake?
Keep covered and refrigerated up to 4 days.
Serve with berry compote. Keep covered and refrigerated up to 4 days.
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