Creamy Cheesecake
This Creamy Cheesecake is a smooth, tangy twist on the classic, combining cream cheese and cottage cheese for a uniquely rich and delicate texture. It’s finished with a velvety sour cream topping for the perfect touch of tang.
Creamy Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
8
Prep Time
20 minutes
Cook Time
35 minutes
This Creamy Cheesecake is a lighter, creamier alternative to traditional cheesecake, blending cottage cheese and cream cheese into a silky-smooth filling. With a graham cracker crust spiced with cinnamon and brown sugar, it bakes into a golden, fragrant base that complements the mild, tangy filling. A layer of sour cream is added while the cake is still warm, creating a soft, glossy finish that balances the sweetness beautifully. It’s an easy, impressive dessert that’s perfect for dinner parties, holidays, or a cozy night in.
Ingredients
-
1 ½ cup fine graham cracker crumbs
-
⅓ cup brown sugar
-
½ tsp cinnamon
-
⅓ cup melted butter
-
8 oz cream cheese
-
1 ½ cup creamed cottage cheese
-
2 eggs, beaten
-
½ cup sugar
-
½ tsp vanilla
-
1 cup sour cream
Directions
Preheat oven to 350°F.
In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter until crumbly.
Press the crumb mixture evenly over the bottom and up the sides of a springform pan or 8-inch square pan.
In a large mixing bowl, soften cream cheese to room temperature.
Press cottage cheese through a fine sieve and mix it into the cream cheese until smooth.
Beat in the eggs, sugar, and vanilla until well combined.
Pour the filling into the prepared crust.
Bake at 350°F for about 35 minutes, or until the center is just set.
While still hot, gently spread sour cream evenly over the top of the cheesecake.
Let cool completely, then refrigerate for at least 2–4 hours before serving.
Recipe Note
- For a smoother texture, you can blend the cottage cheese in a food processor instead of pressing it through a sieve.
- To prevent cracking, avoid overbaking—the center should still have a slight jiggle.
- This cheesecake is best served chilled and can be made a day in advance.