Cottage Cheesecake


by Heather Harris Brady

I came home from a weekend away to a large container of cottage cheese VERY close to its expiration date. It was too much for bread or other uses but just enough for a cheesecake. This makes a nice, different cheesecake with the added bonus of less fat and a lot more protein.

Cottage Cheesecake, Makes on 8″ round cheesecake

  • 1 large 14 oz. container low-fat cottage cheese
  • 1 sm. pkt. instant vanilla pudding mix
  • 2 eggs
  • 1/2 c. sugar
  • 1/3 c. all-purpose flour
  • 1 t. baking powder
  • 1 c. graham cracker crumbs
  • 2 T. melted butter
  • 3/4 c. milk

Preheat the oven to 350. Combine the cottage cheese and pudding mix in a food processor.


Blend until smooth.


Add the milk and eggs, blend until smooth.


Add the flour and baking powder.


Blend smooth once more.


Combine the crumbs and butter in a 8″ springform pan. Press them over the bottom and spoon the batter over the top.


Bake for about 40 minutes, until lightly browned. It will still jiggle a bit. Cool to room temperature and then refrigerate for at least three hours and preferably overnight.


Sprinkle with powdered sugar and serve.


Store all leftovers covered and refrigerated. This best eaten within two-three days.


Three years ago: Chocolate Zucchini Snack Cake
Two years ago: Badabing Chewy Cherry Bars
One year ago: Peach Crumb Pie


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