~lemon cottage cheesecake~

lemon cottage cheesecake

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Some folks might be intimidated with the thought of baking a cheesecake, but I can assure you that this recipe for lemon cottage cheesecake is fail safe!

French Style Cheesecake

French-inspired cheesecake and simple—if that sounds like an oxymoron, then don’t be alarmed.  French cooking doesn’t have to be complicated—it just has to be good. And while elaborate gastronomic feats can be good, they’re also very intimidating to the everyday cook, like me, and maybe like you, who knows! I’m hoping you’ll come along with me and make this baked lemon cottage cheesecake.

The best way to make French-cooking good, yes, really good, is to use the best ingredients, those as I say that are ‘close to the earth’ and fresh—ingredients that your grandmother would give you high fives for using! A second hallmark of French cooking is presentation—yes, you want to make your food WOW you in how you present.  French cooking is also based on the premise that simple and easy is better. So with those three premises under your belt, you’re on your way to the beginnings of French cooking.  Why not start with this simple, healthy and, oh, so very stunningly tasty and beautiful lemon cottage cheese cake.   You’ll feel like you’re at an outdoor café in Paris!

Baking with Cottage Cheese Recipes

Eastern European cuisine is known for its use of cottage cheese in cooking. Many sweet treats and simple desserts and dishes like Syrniki, which is a Russian pancake. I have a recipe for this in my cookbook, Ally’s Kitchen: A Passport for Adventurous Palates. I can unequivocally say that it’s the best pancake you ever want to taste! And, my grand children LOVE these pancakes. They have no idea they’re a little healthier with the addition of the cottage cheese. Of course cottage cheese is perfect for other savory dishes like lasagna, too.

Lemon Cheesecake Recipe

Some folks might be intimidated with the thought of baking a cheesecake, but I can assure you that this recipe for lemon cottage cheesecake is fail safe! It’s rustic and kind of hearty. You could even eat a slice for breakfast. Cottage cheese gives the cheesecake so much more texture. And, if you like this aspect of lemon cheesecake then you’ll find yourself making this recipe often.

Easy Lemon Cheesecake

Usually cream cheese is used in a French style cheesecake, but remember this is more of a chic farmer’s style cheesecake, so the cottage cheese is perfect for this easy lemon cheesecake.

And, cottage cheese is a perfect substitute for cream cheese. Since it’s mixed with low-fat milk and blended, cottage errs on the side of being a great healthy substitute for cream cheese! 

Side note: I like my cheesecakes thin, so I divided the batter between a springform pan and a round tart pan! That also reduces cooking time!

Cheesecake Lemon Bars

Certainly you can adapt this recipe to make cheesecake lemon bars. Just bake in a rectangular baking dish, 11 x 17, and cut into lemon bars! 

Cheesecake Baked Recipe

You might want to try some of my adapted Croatian cheesecake baked recipe desserts that my family most loves. They’re slight adaptations of the recipes from Mom. I’ve made these much easier knowing that so many of us don’t have the time to devote to complicated pastry cooking. 

Baked Cottage Cheese Strukji

Lemon Cottage Cheesecake

živjeli kata croatian cheesecake

Holiday Walnut Bread Povitica

lemon cottage cheesecake

Yield: One Lemon Cheesecake

lemon cottage cheesecake

~lemon cottage cheesecake~

Some folks might be intimidated with the thought of baking a cheesecake, but I can assure you that this recipe for lemon cottage cheesecake is fail safe!

Ingredients

  • Preheat oven to 325
  • CRUST
  • 3 cups crushed honey graham crackers
  • ½ cup sliced almonds
  • 6 Tbl. melted butter
  • 3 Tbl. sugar
  • FILLING
  • 16 ounces small curd cottage cheese
  • 8 ounces mascarpone, about room temperature
  • 8 ounces whipped cream cheese, about room temperature
  • 5 eggs
  • 1 ½ cups sugar
  • ¼ tsp sea salt
  • 3 Tbl. flour, all-purpose
  • 3 tsp. Lemon Extract
  • 3 large lemons, juice & zest
  • TOPPING (optional):  
  • 2 (6 oz.) containers Greek Lemon Yogurt
  • Lemon Zest
  • Powdered Sugar for Dusting
  • Fresh Fruit

Instructions

CRUST: Combine the crushed graham crackers, almonds, melted butter and sugar in a bowl and blend well.  Pat into the bottom of a springform pan.  Pack down well.  Coat the sides with cooking spray. Cover the bottom and about halfway up the sides with a piece of foil.  Set aside.

FILLING: Combine the cottage cheese, mascarpone and whipped cream cheese in a large mixing bowl.  Blend together on low using a mixer.  Add the eggs and blend on low with the mixer.  Then add the sugar, salt, flour and blend on low with the mixer.  Finally, add the lemon extract, juice and zest and blend in with a rubber spatula.

Pour into the springform pan (that is covered on the bottom/sides with foil).  Cheesecake will be baked in a water bath.  Place in a large skillet and pour in about 2 cups of water around the pan.

Bake for about 75 minutes in a preheated 325 oven.

Do the toothpick test in the center.  It should come out basically clean.  Remove and let the cheesecake cool for about an hour.  Refrigerate about 6 hours before serving.

Notes

If you're making two cheesecakes that are thinner, reduce your cooking time to about 50 minutes. The middle of the cheesecakes should be just slightly 'jiggly'.

Serve with a variety of fresh fruit toppings or whipped cream.

You can simply dust the top of the cheesecake with powdered sugar rather than the Greek Lemon Yogurt 'icing'.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally


lemon cottage cheesecake

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