Cheesecake

Kathy Gallea

By
@kr8zeekat

I found this unusual recipe, and gave it a try. My family loves it, so I thought I would share it!!


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Serves:

10

Prep:

25 Min

Cook:

1 Hr 15 Min

Ingredients

CRUST

1 1/2 pkg
graham crackers (honey) crushed
1 c
ground flax
1 c
grapenuts cereal
1 stick
butter, melted

(NOTE: THIS CRUST IS NOT MEANT TO BE REFINED…IT’S ‘RUSTIC’.)

FILLING

12 oz
(1 carton) ricotta
12 oz
(1 carton) cottage cheese
1 small
container sour cream
2 small
containers yogurt (one plain/one lemon)
6
eggs (beaten)
1/3 - 1/2 c
sugar
2 - 3
lemons/fresh squeezed juice—include the pulp but no seeds
2 1/2 Tbsp
fresh lemon zest

(NOTE: WHEN YOU COMBINE ALL THESE INGREDIENTS FOR YOUR BATTER, TASTE IT AND IF YOU LIKE MORE LEMON FLAVOR, ADD MORE JUICE AND/OR ZEST.

THIS CHEESECAKE IS NOT INTENDED TO BE REAL SWEET, SO SAMPLE BATTER. FINALLY, IT’S SUPPOSED TO BE ‘RUSTIC’ SO DON’T WORRY ABOUT THE COTTAGE CHEESE LUMPS!)

Directions Step-By-Step

1
1. Preferably use a deep pan. I actually use a deep round skillet. Makes the cheesecake tall and thick. A baking dish is fine, too.
2
2. Combine the melted butter and ground dry ingredients. If you need a little more butter, go for it. Pat into the bottom of the pan/dish. Work up the sides slightly, not completely. The edges do not have to be perfect. This is a ‘rustic’ version of cheesecake.
3
3. Combine the ricotta, cottage cheese, sour cream, and yogurts. Blend. Beat eggs and add folding in. Add sugar, lemon juice and lemon zest. Taste for lemony flavor and sweetness.
4
4. Pour into pan/dish over crust. Zest on top some fresh lemon rind.
5
5. Bake at 300 to 325 pre-heated oven. To test for doneness, slide a knife or toothpick (long one!)…should come out pretty clean. It’s done. Let it rest for about an hour.
6
6. This step is optional: Top each slice with your favorite fruit choice. (cherries, strawberries, raspberries,or??) It's also delicious with hot fudge or caramel drizzled over the top!!

About this Recipe