Cottage Cheesecake

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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.

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Blend until smooth.

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Add the milk and eggs, blend until smooth.

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Add the flour and baking powder.

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Blend smooth once more.

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

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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.

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Sprinkle with powdered sugar and serve.

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

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


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8 Comments Add yours

  1. alifemoment says:

    Very interesting recipe, the perfect way to recycle cheese 🙂

    1. empirewriter says:

      Thank you – happy baking!

  2. Charisma says:

    Oh definitely have to try this!

    1. empirewriter says:

      Great – happy baking!

  3. Love cottage cheese, never had it in a cheesecake though. Looks wonderful (:

    1. empirewriter says:

      It’s surprisingly great – not as dense as the cream cheese version but nice in the summer. Thanks for stopping by!

    1. empirewriter says:

      That’s sweet of you to say, I try but there’s always more to learn 😉 Thanks for stopping by!

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