Creamed Cottage Cheesecake

Cottage cheesecake is the under-the-radar dessert that solves the problem of cheesecake feeling too heavy. Half the bulk of the filling comes from creamed cottage cheese instead of cream cheese alone, which gives the finished cake a lighter, fluffier mouthfeel and a slightly tangier flavor profile. Beating the cottage cheese smooth before anything else is the make-or-break step. Lumpy cottage cheese will give you a curdled-looking cake even after baking. Cornstarch and flour together stabilize the eggs and prevent cracking, while sour cream folded in at the end adds body and that classic cheesecake tang. The 1-hour bake followed by a 2-hour cool inside the closed oven is the technique that prevents the dreaded surface crack. Slow cooling means the eggs set gradually instead of contracting suddenly when hit with cold air. The graham cracker crust gives the buttery crunch that contrasts the silky filling.

Pro Tips

• Use full-fat creamed cottage cheese, not low-fat. The fat is what gives the cake its silky texture; low-fat versions turn watery.
• Process or strain the cottage cheese through a fine sieve if you want a perfectly smooth filling. The original directions just say beat smooth, but cottage cheese curds can be stubborn.
• Bring all ingredients to room temperature before mixing. Cold ingredients seize and create lumps.
• Add sweetener to taste. The original recipe is unsweetened, so for a classic cheesecake stir in 1 to 1½ cups of sugar with the cheese.
• Don’t open the oven during the 2-hour rest. Even a peek lets in cold air that can crack the surface.

Variations

• Add a teaspoon of fresh lemon zest along with the juice for a brighter citrus profile.
• Top with fresh berries, cherry pie filling, or a homemade strawberry sauce.
• Stir in ½ cup of chopped white chocolate or a swirl of fruit preserves before baking.