*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
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!
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.
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.
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)
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.