A delicious cheesecake that's so easy to make. Lower in calories, too!

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
9
Yield:
1 - 8 inch square pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.

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  • In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.

  • Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

Nutrition Facts

239 calories; protein 9.1g 18% DV; carbohydrates 29.2g 9% DV; fat 9.7g 15% DV; cholesterol 63.5mg 21% DV; sodium 381.1mg 15% DV. Full Nutrition

Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/23/2007
I made this and couldn't even tell it was cottage cheese. I used the lowfat kind, didn't put the milk in and used 1/3 cup honey in place of the sugar. It was amazing. We ate the whole thing and didn't feel guilty about it. Next time I'll try doubling the recipe for an even thicker cake. Read More
(102)

Most helpful critical review

Rating: 3 stars
10/15/2006
This was ok but this "cheesecake" has an identity crisis. it should not be called a cheesecake. more like a vanilla custard pie or something along those lines. it tasted like vanilla pudding to me. though to be fair i'll give some suggestions that would definitely have made my pie better: -don't use lemon juice unless you like the citrus flavor -get a very smooth cottage cheese so its not grainy -less sugar or you could just embrace the whole vanilla pudding pie thing and throw some bananas in the bottom. (i used an already made nilla wafer pie crust) Read More
(27)
143 Ratings
  • 5 star values: 98
  • 4 star values: 30
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
09/23/2007
I made this and couldn't even tell it was cottage cheese. I used the lowfat kind, didn't put the milk in and used 1/3 cup honey in place of the sugar. It was amazing. We ate the whole thing and didn't feel guilty about it. Next time I'll try doubling the recipe for an even thicker cake. Read More
(102)
Rating: 5 stars
02/23/2008
My husband couldn't tell this cheesecake was low-fat, and he though it tasted like store-bought. (That's a compliment!) I adapted this recipe slightly, in the following respects: I pureed the cottage cheese first in the blender, in small batches. Then I used an electric mixer to combine the pureed cottage cheese with the other ingredients, adding one ingredient at a time and mixing very well. I omitted the milk and lemon juice, and increased the vanilla to two teaspoons. I had more than enough filling for the prepared graham crust I used, so I baked the extra in a ramekin. Read More
(73)
Rating: 5 stars
12/07/2006
I've made this cheesecake several times. It is delicious and also cost a lot less than one using cream cheese. I like adding some ground up/small pieces of macadamia nuts once in a while. To the person who thought it lumpy ---if you blend all the ingredients long enough it will be very smooth. Read More
(47)
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Rating: 4 stars
05/28/2008
Great recipe! Because I like denser cheesecakes, I strained the cheese for about an hour and omitted the milk and lemon juice. Also, to try and imitate my favourite cappuccino cheesecake, I added 2 tsp. of coffee granules and 1 tsp. cinnamon to the mix. I then topped with light whipped topping and sprinkled with more cinnamon. Delicious! Read More
(41)
Rating: 5 stars
02/15/2008
this really surprised me with it's excellence. it has the texture of cheescake the look of cheesecake and the flavour of cheesecake but a fraction of the fat. you could eat the whole thing yourself and not be sick! lol. served with reduced-sugar cherry pie filling this is nearly indistinguishable from the "real" thing. I mean there's nothing like real thick creamy cheesecake but this is a very good craving-filler. I used 1% cottage cheese. Read More
(33)
Rating: 5 stars
05/03/2006
lovely recipe. I didn't think guilt free cheese cake existed! I made it even lower in fat by mixing corn syrup with the graham craker crumbs and pressing that into the lightly greased pie plate. The cottage cheese mixture is so wet when it gets poured in that it soaks into the crust and keeps it together so really the butter is not needed. Thanks for this recipe I love it. Read More
(31)
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Rating: 3 stars
10/15/2006
This was ok but this "cheesecake" has an identity crisis. it should not be called a cheesecake. more like a vanilla custard pie or something along those lines. it tasted like vanilla pudding to me. though to be fair i'll give some suggestions that would definitely have made my pie better: -don't use lemon juice unless you like the citrus flavor -get a very smooth cottage cheese so its not grainy -less sugar or you could just embrace the whole vanilla pudding pie thing and throw some bananas in the bottom. (i used an already made nilla wafer pie crust) Read More
(27)
Rating: 4 stars
07/03/2003
This recipe is lighter in texture than regular cheesecake. You can use the low or no-fat cottage cheese. The crust might have been better without the cinnamon. I liked it more than my husband and boys who like the "heavy" feel and taste of cream cheese. Read More
(21)
Rating: 5 stars
11/11/2002
So easy. Nice and light. I used a ready made pie crust and served it with cherry pie filling. Read More
(17)