My best friend's mom was from Finland, and she shared this cheesecake recipe with my family. It is a lower calorie cheesecake and delicious! Serve with fruit sauce and whipped cream.

Sarahd
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.

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  • Combine 1/2 cup butter and 3 tablespoons sugar in a bowl; beat with an electric mixer until creamy. Beat in 1 egg until well blended. Beat in flour and baking powder. Chill crust mixture for 30 minutes.

  • Spread crust mixture into the greased pie plate.

  • Combine cottage cheese, 1/2 cup sugar, 2 eggs, 1/3 cup melted butter, almonds, sour cream, lemon juice, lemon zest, and vanilla extract in a blender; blend until smooth. Pour over crust in the pie plate.

  • Bake in the preheated oven until set, about 40 minutes.

Cook's Note:

Substitute yogurt for the sour cream if desired.

Nutrition Facts

402 calories; 27 g total fat; 128 mg cholesterol; 311 mg sodium. 32.5 g carbohydrates; 9.3 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
05/02/2017
Lovely and delicious! I used gluten free all purpose flour to make this gluten free but otherwise followed the recipe exactly. I used the zest and juice from just 1 good sized lemon and that was perfect. This makes a very light cheesecake maybe more like keylime pie consistency. The crust is quite thick and though fine with us a larger pie pan with the same amount of crust mix and more filling would be fine too. We liked the sweetness but it would still be good if you want to cut back a bit on the sugar. Maybe I will try making a keylime pie from this recipe! Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/02/2017
Lovely and delicious! I used gluten free all purpose flour to make this gluten free but otherwise followed the recipe exactly. I used the zest and juice from just 1 good sized lemon and that was perfect. This makes a very light cheesecake maybe more like keylime pie consistency. The crust is quite thick and though fine with us a larger pie pan with the same amount of crust mix and more filling would be fine too. We liked the sweetness but it would still be good if you want to cut back a bit on the sugar. Maybe I will try making a keylime pie from this recipe! Read More
Rating: 5 stars
05/02/2017
Lovely and delicious! I used gluten free all purpose flour to make this gluten free but otherwise followed the recipe exactly. I used the zest and juice from just 1 good sized lemon and that was perfect. This makes a very light cheesecake maybe more like keylime pie consistency. The crust is quite thick and though fine with us a larger pie pan with the same amount of crust mix and more filling would be fine too. We liked the sweetness but it would still be good if you want to cut back a bit on the sugar. Maybe I will try making a keylime pie from this recipe! Read More