Ingredients (~8 servings)
For the Graham Cracker Crust
- 3/4 cup graham cracker crumbs (about 6 full sheets)
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the Cheesecake Filling
- 1 (8oz) package cream cheese, softened
- 1 cup full-fat cottage cheese, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp all-purpose flour
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 cup full-fat sour cream, room temperature
Make the Crust and Filling
Preheat your oven to 325°F.
To make the crust, pulse the graham cracker sheets in a food processor until they are fine crumbs. Add the sugar and melted butter and pulse until the mixture is evenly moistened and resembles wet sand.
Press this mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan.
For the filling, add the softened cream cheese and cottage cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is completely smooth and creamy, with no lumps remaining.
Gradually add the sugar while the mixer is running. Then, add the eggs one at a time, beating well after each addition.
Reduce the mixer speed to low and add the cornstarch, flour, lemon juice, and vanilla extract. Mix until just combined.
With the mixer still on low, slowly stream in the melted butter and the sour cream. Beat just until the batter is smooth. Scrape down the sides of the bowl to ensure everything is incorporated.
Bake and Cool the Cheesecake
Pour the batter into the prepared crust. Bake for ~80 minutes. The cheesecake is done when the edges are set and lightly golden, but the center still has a slight wobble.
Turn the oven off and leave the cheesecake inside with the door closed for 2 hours.
This slow cooling process is critical for preventing cracks.
After two hours, remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cool, cover it and refrigerate for at least 4 hours, or ideally overnight, before serving.
Classic Cheesecake (w/ Cottage Cheese)
Ingredients
For the Graham Cracker Crust
- 3/4 cup graham cracker crumbs about 6 full sheets
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter melted
For the Cheesecake Filling
- 1 package cream cheese 8oz, softened
- 1 cup full-fat cottage cheese room temperature
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 tbsp cornstarch
- 1 1/2 tbsp all-purpose flour
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 cup unsalted butter 1/2 stick, melted
- 1 cup full-fat sour cream room temperature
Instructions
- Preheat oven to 325°F.
- Pulse graham crackers into fine crumbs, mix with sugar and melted butter until like wet sand.
- Press mixture into bottom and sides of 9-inch springform pan.
- Beat cream cheese and cottage cheese until completely smooth.
- Add sugar gradually, then eggs one at a time.
- Mix in cornstarch, flour, lemon juice, and vanilla on low speed.
- Stream in melted butter and sour cream until just combined.
- Pour batter into crust and bake 80 minutes until edges are set but center jiggles slightly.
- Turn off oven and leave cheesecake inside with door closed for 2 hours.
- Cool completely on wire rack, then refrigerate at least 4 hours.
