Refrigerator Cheesecake

This cheesecake never sees the inside of an oven. Cottage cheese gets cooked with egg yolks, lemon juice, and cornstarch in a double boiler until thick, then whipped egg whites fold in for an airy, mousse-like filling that sets up firm in the fridge.

Using cottage cheese instead of cream cheese makes this lighter and tangier than a traditional New York cheesecake. The double boiler step is what transforms the cottage cheese from grainy curds into a smooth, pudding-like base. Stir constantly or the egg yolks will scramble on the bottom.

The cinnamon in the graham cracker crust is a small detail that makes a big difference. It adds warmth that complements the bright lemon filling. Press the crust firmly up the sides of a 10-inch springform pan so every slice gets that buttery crumb edge.

Kitchen Tips

• Stir constantly on the double boiler. The mixture thickens gradually, but the eggs curdle fast if left alone. Keep the spoon moving.
• Cool the filling completely before folding in egg whites. Hot filling deflates the whites and you lose all the airiness.
• Fold gently. Cut through the center and sweep under in slow strokes. Stirring knocks out the air the beaten whites provide.
• Chill at least 6 hours. Overnight is better. The filling needs time to set up firm enough to slice cleanly.

Variations

• Blended cottage cheese: Run the cottage cheese through a blender or food processor before cooking for an ultra-smooth filling with no visible curds.
• Berry topping: Spoon fresh strawberries or a quick blueberry compote over individual slices before serving.
• Gingersnap crust: Swap graham cracker crumbs for crushed gingersnap cookies and skip the cinnamon for a spicier base.