No one would ever know this cheesecake was made with cottage cheese! Rich and creamy but lighter than a traditional cheesecake, this cottage cheese cheesecake would the perfect addition to your next summer get together. Cottage cheese is pureed until super smooth then combined with tangy sour cream and a few other pantry staples and baked in a graham cracker crust. Top with a sweet, tart, sauce of raspberries or seasonal fruit for a refreshing treat.
Graham Cracker Crust
Cottage Cheese Filling
Preheat oven to 350°F. Grease a 9-inch springform pan with butter, set aside.
Mix together the graham cracker crumbs, sugar and melted butter in a large bowl until the mixture resembles wet sand. Transfer to the prepared pan and press into the bottom of the pan and 1-inch up the sides with your fingers or using the bottom of a glass. Bake for 10 minutes then let cool on a wire rack.
In a blender or with a hand blender, puree the cottage cheese until smooth, about 1 minute. In a large bowl, whisk together the pureed cottage cheese, sour cream, beaten eggs, sugar, salt, vanilla and lemon juice. Tap the bowl on the counter a couple times to release any air bubbles. Carefully pour the filling to the crust and smooth out the top.
Bake for 45-55 minutes until the edges are set and the centre is still a little jiggly. Let cool on a wire rack to room temperature then chill uncovered for at least 4 hours or overnight.
To make raspberry sauce, in a saucepan over medium heat, cook the frozen raspberries, sugar and lemon juice until the berries break down and release it’s juices, about 5 minutes. Pass through a sieve to remove any seeds. Return it back to the saucepan and continue to reduce until it’s thick and syrupy. Remove from heat and cool completely. Once cool, mix in fresh raspberries and toss to coat. If the syrup is too thick, mix in 1 teaspoon of water until you’ve reached your desired consistency.
Top cheesecake with syrupy raspberry sauce, slice and serve.