Prep 5 mins
Cook 35 mins
I had a piece of this cheesecake and it was so creamy and delicious, I asked for the recipe. I was so surprised to see there was no cream cheese in it!
- 16 ounces low fat cottage cheese
- 2 eggs
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 graham cracker crust
- Mix the first 5 ingredients in a blender.
- Pour into graham cracker crust.
- Bake at 350 for 35 to 45 minutes or until knife inserted comes out clean.
not very good recipe. tastes nothing like cheese cake or anything else edible for that matter.
We enjoyed this. A quick, simple dessert. Added about 1 teaspoon lemon rind cause I had some to use up, and baked the full 45 minutes though 35 minutes would probably have yielded a moister texture. Chilled this for several hours before serving and had no problems with this firming up. Served with Perfect Blueberry Pie Filling which was yummy, fresh strawberries or cherry pie filling would be good, too. This isn't mile high soft squishy cheesecake, but it's also light years easier and better for you. Thanks for sharing the recipe, I'll make this again.
I liked the cheesecake, but it was not firm like other cheesecakes I am used to. The flavor was good, but it did not have that cheesecake texture to it. It was made with fat free cottage cheese,so maybe that made a difference.