Jonias Cheesecake

This cheesecake uses a trick you don’t see often: sieved cottage cheese blended with cream cheese. Pushing the cottage cheese through a sieve removes the curds and creates a smooth base that adds moisture and a lighter texture than using cream cheese alone. The result is a filling that’s rich but not heavy.

Cornstarch replaces the flour you’d find in most cheesecake recipes. It gives the filling structure without any graininess, and it’s more forgiving if you slightly overbake. A full pint of sour cream adds tang that balances the sweetness, and melted butter folded in at the end keeps the texture silky rather than chalky.

The slow oven-cool is the most important step. After baking for just over an hour, the oven turns off and the cake stays inside for two full hours. This gradual temperature drop prevents the dramatic temperature shock that causes the top to crack. Resist the urge to open the oven door during this time.

Graham cracker crumbs dust the greased pan instead of forming a traditional pressed crust. This gives the sides and bottom a subtle crunch without the added sweetness of a full graham base.

Kitchen Tips

• Sieve the cottage cheese thoroughly. Every curd needs to pass through. Any lumps left will show up as grainy pockets in the finished cake.
• Room temperature ingredients are a must. Cold cream cheese creates lumps that no amount of beating will smooth out.
• Don’t overbeat once the eggs are in. Too much air makes the cake rise dramatically then collapse, causing cracks.
• Chill completely before removing the springform ring. A warm cheesecake is soft and will slump or crack when the sides come off.

Variations

• Chocolate swirl: Melt dark chocolate and swirl it into the batter before baking for a marbled effect.
• Berry topped: Spoon a fresh strawberry or blueberry compote over the chilled cheesecake before serving.