First things first: This is really a poor man’s cheesecake. It uses cottage cheese instead of cream cheese, so the flavor isn’t as rich. But it’s pretty decent and super easy to make so here it is.
A caveat before we get started: I cheated and used 4 oz of cream cheese in this because I needed to use 4 oz of cream cheese for another recipe and there’s no such thing as a 4 oz block of cream cheese. Also, I bought the cookie crumb pie crust because no way was I buying a bunch of cookies, crushing them and then making a crust out of them. I’ve got shit to do, people.
Here’s what you’ll need:
3 Eggs, beaten
5 Tbsp. Flour
½ tsp. Salt
¾ Cup Sugar
1 Lb. Cottage Cheese, drained
⅓ Cup Heavy Cream
½ Cup Whole Cherry Preserves
Cookie Pie Crust
Mix eggs, flour, salt, sugar, cheese and cream well.
Pour into crust.
Bake in a 325-degree oven for 45 minutes to 1 hour. Cool.
Spread preserves on top before serving.
Serve with a glass of milk and marvel at the ease of mid-century baking. However, among the various and sundry cheesecake recipes from my Grandmother’s collection, there are better ones than this.
Fancy! Cheesecake always seems difficult to make to me…you made it accessible!
They don’t need to be difficult at all, unless of course you’re Martha Stewart.
Martha can go fuck herself.
Looks great. Ms. Meme would very much dig this one.
You FYCE people really have it out for me, don’t you?
It’s all going according to plan.
I love cheesecake & this looks delicious!
I wonder if there’s any reason for the cottage cheese except a weak effort at making cheesecake marginally less unhealthy?
Considering the time frame for this recipe I’m going to guess that it was cheaper over any health concerns.
That makes sense. There used to be huge volumes of cottage cheese in supermarkets.
Did you use less cottage cheese because of adding the cream cheese? Or was it just tossed in and that’s why you had the ramekin also?
I added the cream cheese which is why I had extra.