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Classic Cheesecake (w/ Cottage Cheese)

This cheesecake uses cottage cheese along with cream cheese for a tangier, moister filling. Its crack-free top comes from a specific cooling method - a two-hour rest in the oven while off; Don't skip this step.
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Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Cooling + Chill Time:: 6 hours
Total Time: 7 hours 50 minutes

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.

Notes

For best results, chill overnight before serving. Ensure all dairy ingredients are at room temperature before starting.
Tried this recipe?Leave a comment below & let me know!