Oma’s Cottage Cheesecake

Your Oma knows what’s up, Sheryl K.!! This cheesecake is phenomenal!! I had numerous people try it, and not one single person guessed that it was made with cottage cheese (I didn’t tell them it was until after they tried it, ha!). My only changes were to make this in a 9-inch round springform pan, and I also made 1 1/2 times the recipe. I followed everything to a “T”, I just multiplied the ingredient amount by 1.5. As such, it took about 80-85 minutes to bake (totally expected this, and it worked just fine!). I also didn’t pat the crust up the sides of the pan–instead I pressed it all into the bottom. I love how this turned out! It’s creamy, decadent, delicious, and yet still a bit light due to the cottage cheese. It’s also a cinch to throw together since all the filling ingredients go right into the blender! Thank you for sharing your Oma’s recipe, Sheryl! This is an absolute keeper!!

I loved the versatility of this! Made it exactly as directed and it was fine! one of the first “Blender” recipes I encountered, definitely makes life a lot easier! As to the versatility: I have made this different grades of cottage cheese, changed the crust to a shortbread crust and even a coconut almond crust! covered with various toppings – From raspberry coulis to cherry compote! I used to think all the people announcing their alterations were disrespectful, but I think it supports just how versatile and flexible this recipe is! A family tradition with us for over a decade now!

Very easy to make and super delicious!

Delicious! Very similar to my grandmom’s old world cheesecake only much easier! I didn’t change anything except for sprinkle cinnamon all over the top before baking. Definitely a keeper! Thank you for sharing this recipe! I will be making this often!

I made this recipe as written… we loved it!

We love this soooooo much! I have played around with variations adding blueberries, apricot jam swirls or a huge hit was adding shredded coconut and pecans in the crust and 1/8 cup cocoa powder in the filling. I have cut the sugar down to half a cup and eventually will be brave enough to switch out the sugar for a Splenda mix. I like to swap the lemon juice for lime juice as well. I do suggest using 1/4 cup flour if you want to add some fruit.

Everyone liked it. I used half ricotta have cottage cheese, and coconut palm sugar which gave it a lovely Caramel color.

Perfection,even though I tweaked it.I used panko with the butter,sugar and cinnamon for a better textured crust.Prebaked it for about 15 min.I added 1/2 t baking powder for an even airier texture,then ran the remaining ingredients through a liquidizer.When cooled,I topped with cherry filling mixed with a little redcurrant jelly and few drops of almond extract.Now my family-who normally don’t even like cheesecake-pester me to make it.

This was good but none of my family ever had a second piece which tells me it’s not great. I thought it was okay but in no way would this be a substitute for cheesecake. I usually make a NY-style Cheesecake which is complimented by guests as being the best they’ve ever had. Like another reviewer said it reminds me somewhat of a custard. It is a lot healthier because of it being cottage cheese instead of cream cheese but just be aware it’s not like a cheesecake in my opinion. Won’t be making again and wouldn’t serve to company.

At first, we thought we liked this cheesecake but after it chilled in the fridge the texture was too grainy to enjoy. It’s a no go for us.

This was delicious. I did the following changes to the recipe. 1. I substituted a tablespoon of powdered milk instead of milk which gave it the perfect consistency. 2. I have a Vitamix so I blended it to a very smooth consistency. 3. I crushed 14 squares of Cinnamon Graham cracker crumbs, added the melted butter, and omitted the extra sugar in the crust. 4. I put the Graham cracker crumbs in 12 paper lined cupcake molds. I had a little extra filling left over. 5. I reduced the baking time to 20 minutes at 325 degrees. Since I am single, I ate a couple of them and put the remaining cheesecakes in the freezer for later. This is really good with berries or chocolate syrup. Thanks so much for sharing the recipe.

Great recipe! Super easy and tasty. I kept the milk in the recipe and it was completely fine! Cheesecake definitely has more of a “flan” texture. I ended up using some cookies called “Marias” that I had in hand and they worked perfectly!

Fantastic taste and texture. I made it crustless using parchment paper and cut the sugar to a 1/2 cup. Dinner is a homemade vegetable soup and then this cake with cherry preserves on top. Mmmmm!

Incredible! I used my food processor for making the crumbs and making the batter. So easy. I made it a second time last night and subbed the juice of a lime for the lemon, and used a teaspoon of vanilla bean paste. I can see that this would be easy to vary with extracts and citrus on hand.

Delicious. Per suggestions, I omitted the milk, and included a tablespoon of vanilla, not a teaspoon.

Awesome . thankyou. everyone loved it

I thought this came out really well for a lower fat cheesecake. I followed the recipe exactly. The only change I would make next time is to add a little more sugar because I felt it was not sweet enough. Otherwise, it was great! I served it with a raspberry sauce. Yummy!

Had some extra cottage cheese and decided to try this. Turned out great. Put in in graham cracker crusts I purchased. (fills two of the smaller sized crusts) A little lighter than regular cheesecake, but very good. Only difference I made was I used half & half instead of milk as I had low fat cottage cheese.

I always thought this was my Mom’s own recipe. I guess not, but it was what she always made for Shavuot / Dairy tradition holiday. It’s so much lighter than standard cream cheese cheesecake but very yummy. It actually gets better on day 2 when flavors meld. Hard to not sit with pie on couch with fork and not finish it.

It was delicious! I was hesitant to call this a cheesecake when serving it to my family. So I called it a “creamy treat” or a “vanilla custard”. They took one bite and said “This is cheesecake!” All 7 of us loved it. I was told I need to make it often. My husband was surprised when I told him there was no cream cheese in it. I did leave out the cinnamon in the crust and the lemon juice in the cheese part. I blended the cottage cheese and milk together first to get it very smooth. The texture was great.

Amazing! I made one like this years ago, so I’m glad to have found this recipe. It was perfect! To note, I took the advice of one reviewer and skipped the milk and lemon juice completely. I’m glad I did, as the consistency was perfect! I even fooled my husband and one other guest , who both thought it was ‘real’ cheescake! I topped it with cherry pie filling. I cannot wait to make it ag