Westphalian Cheesecake

READY IN: 3hrs
Top Review by Nana Lee

I made this with a nut crust b/c I'm low carbing. The taste was good but I have to measure it against cheesecakes made with all cream cheese and find this not quite the same. Also the cornstarch left me with a slightly dry taste on my tongue. All in all it was good, but I really prefer the all cream cheese version. Lee

Ingredients Nutrition


  1. Preheat the oven to 325 degrees F.
  2. Press the cottage cheese through a sieve.
  3. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla.
  4. Blend until the mixture is light and fluffy.
  5. Add the cream cheese, cottage cheese and cornstarch and blend well.
  6. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter.
  7. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown.
  8. Leave the cake in the oven to cool for 2 hours then chill.

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