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Refrigerator Cheesecake

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. Prep
20 min.
15 min.
Ready In
6 hrs
10 servings
Trans-fat Free
Metric measurements


2cups graham cracker crumbs *
4tablespoons sugarVideo
1/2cup butterVideo melted
1teaspoon cinnamonVideo
1cup sugarVideo
1/8teaspoon salt *
3large eggsVideo separated
1/2cup lemon juice
4tablespoons cornstarchVideo
1pound cottage cheese
1each lemon zest grated*
1/2teaspoon vanilla extractVideo
* not incl. in nutrient facts


Mix together graham cracker crumbs, sugar, melted butter and cinnamon.

Press on the bottom and sides of a 10 inch springform pan.

Combine the sugar, salt and egg yolks and beat until light.

Mix together the lemon juice and cornstarch and add to the egg mixture.

Add the cottage cheese to the mixture and cook in the top of a double boiler over simmering water until thick, stirring constantly. Remove from heat and cool.

Add the lemon rind and vanilla; mix well.

Beat the egg whites until stiff and gently fold into the mixture.

Pour into the crust and place in the refrigerator until firm.

Serves 8-10 .

First published: last updated: 2014-12-16

0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0


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1 comment

what if there's no cottage cheese available, can i replace it with cream cheese instead?

Cavite, Philippines about 4 years ago
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Nutrition Facts

Serving Size 113g (4.0 oz)
Amount per Serving
Calories 28642% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 337mg 14%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 2%
Sugars g
Protein 16g
Vitamin A 9% Vitamin C 9%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?