Oma's Cottage Cheesecake Recipe

I made this and couldn't even tell it was cottage cheese. I used the lowfat kind, didn't put the milk in and used 1/3 cup honey in place of the sugar. It was amazing. We ate the whole thing and didn't feel guilty about it. Next time I'll try doubling the recipe for an even thicker cake.

Brilliant recipe that I will use again and again. I don't like adding a base as it adds extra calories. I used 1 x 500g of 2% fat cottage cheese, 2 eggs, half cup of honey, 3 tbsp plain flour, pinch of salt and 2 tsp vanilla extract - I didn't bother with the milk as I like a dense, creamy texture. I blended all these ingredients together until smooth and baked in individual ramekins in a roasting dish half filled with water. I baked them at 160c for 25 minutes and they are divine. Rich, smooth, creamy and I challenge anyone to guess these are low fat. The second time I made these, I added half a cup of crunchy peanut butter to the mixture before blending. Just gorgeous.

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.

This was very good. I made it in a 9-inch springform pan and used 1-1/2 cups graham cracker crumbs with the recipe amount of sugar and butter. I baked the crust for 10 minutes and let it cool. I also took one reviewer's advice to make 1.5 times the filling. I also used 1 TSP vanilla. I drained half the cottage cheese and did not add milk because I like a dense cheesecake.

DIETERS REVIEW!! Holy this cake was better than expected. I am a huge fan of cheesecake and it tasted almost exactly like cheesecake made with cream cheese. I omitted the milk and lemon like everyone else, and drained and puréed the low fat cottage cheese beforehand. Also, for people on a diet you don't need anymore than 1/3 cup of sugar. I used maple syrup The only problem I had was that there wasn't as much filling as a classic cheesecake recipe would have, but their perfect for cheesecake squares! To make it even healthier, I used a healthy crust with 1.5 cups graham cracker crumbs, 1/4 cup yogurt, and 1 tbsp brown sugar. I put it in the oven for 8 minutes at 325. This would make each "slice" of cheesecake ONLY 175 CALORIES (8 slices for an 8x8 square pan). Believe me, the size for that one slice is pretty good!! In the future, I will replace the milk with Greek yogurt instead. If I were to serve this to guests, I would double the filling. If you want to get a little naughty, you can swirl caramel, fruit spread, or Nutella on top of the cheesecake filling before baking (-;

I loved this. I read lots of reviews and skipped the milk and crust entirely. I used 4 whole eggs and doubled the c.cheese (2%) baked for about 50 minutes in a 9×13 (because that's all I could find that wasn't busy holding other food) and it came out wonderfully. The taste isn't quite as dessert-y as I'd like but I dressed it up with fresh whipped cream and candied orange peel, which was soooooo good. For the versatility, protein punch, low calorie impact this is a definite keeper.

Amazing recipe! I added 100 grams of sugar instead of 134 and it was just as delicious and I think I will add even less next time I make it as it doesn’t need that much for my taste.

I'm home alone this Mother's Day and felt like baking something yummy for myself without having to go shopping for the ingredients. This recipe was perfect – very simple and so scrumptious. Cooks, may I advise not to make the mistake of thinking this will taste just like a classic cheesecake. After all, the recipe doesn’t call for cream cheese! This “cheesecake” has a distinctive flavor and texture all its own, and is very good, not to mention low fat. Didn’t change much, but I did use 24 oz. of low-fat cottage cheese and skipped the milk. I added no fat to the ingredients. Blended everything in a heavy duty blender until very smooth and used a regular pie shell, which turned out great. Watch your baking time, though. I lost track of time, but I don't think it took an hour! Didn’t even use a topping -- love the simplicity of this pie, and it’s delightful with a good cup of tea or coffee. I may cut back on the sugar to one-half cup and perhaps add another T. of lemon juice next time I make this.

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 had to use a personal sized blender (blendjet) to blend up the 2 cups of small curd cottage cheese. And I used 1/4 cup of milk ( since that’s all it would fit). Once the cottage cheese was no longer chunky, I used a hand mixer to mix the remaining 1/4 cup of milk and the rest of the ingredients and poured the batter into a ready made crust.Making it this way caused the pie to bake 1-1/2 hours.But it turned out great! Update: I used the same recipe but used chocolate syrup to make a marble effect!

Tried this recipe after reading the reviews, today. Substituted Splenda for sugar (used 1 T sugar only), Smart Balance for Butter, one egg plus egg beaters for second egg, low fat cottage cheese. Be sure to blend well in the blender, on high speed. When cake was fully cooled, I loaded the surface with "frozen fresh" blueberries, covered with 1/3 Cup grape preserves (TMartha Stewart recommends blueberry preserves but I didn't have any), which had been heated, sprinkled with one T sugar and refrigerated for several hours. I used a springback pan. To serve, remove side of pan, place on china dish. This looks like an expensive, bakery tart. We didn't have any, however, I'm sure some cool whip or whipped cream would have been a nice touch. This recipe was superb for guest who is diabetic and one who has recently had open heart bypass. Tastes like the real thing!!!

I added a little cherry pie filling to the cottage cheese before I blended it. I will add the rest on top before serving.

Loved it. I used Lactose free cottage cheese and lactose free milk and it came out beautifully and my son could share in the deliciousness!

Wonderful

Very easy to make.

I have been looking for a satisfying cheesecake recipe that wouldn't be a heart attack on a desert plate, and this is it! Absolutely delicious recipe! I followed the recipe and only substituted plain yoghurt for the milk.

Posted a pic on Instagram — everyone asked for the recipe!

This tastes amazing! Thank you.

Very delicious, I will make it again ❣️

I am confused. It appears the recipe has been adjusted over the years. People comment measurements, however the ingredients don't match. Like cut sugar back to tablespoons but it is already tablespoons etc. So now I don't know what is good and what isn't. 4-21-24.