| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 30 min |
| Cook: | 3 hr 15 min |
| Yield: | 12 to 16 servings |
| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 30 min |
| Cook: | 3 hr 15 min |
| Yield: | 12 to 16 servings |
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup confectioners’ sugar
- 6 to 8 tablespoons melted butter
- 1 pound cottage cheese
- 1 pint sour cream
- 8 ounce package softened cream cheese
- 3 large eggs, lightly beaten
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla
- 1 can cherry pie filling, optional or fresh sliced fresh strawberries or blueberries to serve with cake
Instructions
- Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling.
- Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door.
- Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top.
- Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 376 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 8 g |
| Cholesterol | 96 mg |
| Sodium | 270 mg |
| Serving Size | 1 of 14 servings |
| Calories | 376 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 19 g |
| Protein | 8 g |
| Cholesterol | 96 mg |
| Sodium | 270 mg |
Reviews
This is delicious! I was concerned that the batter wouldn’t all fit into my springform which is smaller than the suggested size, but it was fine. I sprinkled cinnamon over the top after the room temp. 2-hour cool-down. Then I put it in the fridge. After the first bite, I knew we didn’t want to top off the cheesecake with the cherry pie filling I had on hand. This is not the heavy, dense NY style cheesecake that some of you might be looking for. It’s airy and fluffy with the right amount of sweetness for our tastes.
This was simple to make and it resulted in a perfect cheesecake. I followed the instructions exactly and it was perfectly cooked and didn’t even crack. I topped it with cherry or pie filling. Everyone who ate it agreed that it was delicious. It’s now my “go to” cheesecake recipe.
Thanks to this recipe, I had a very happy dessert, and also thanks because I developed a new love for cheesecake
i love cheesecake my mom love it to!