★★★★★ 1 vote5
- 1 1/2 pkg
- graham crackers (honey) crushed
- 1 c
- ground flax
- 1 c
- grapenuts cereal
- 1 stick
- butter, melted
- 12 oz
- (1 carton) ricotta
- 12 oz
- (1 carton) cottage cheese
- 1 small
- container sour cream
- 2 small
- containers yogurt (one plain/one lemon)
- eggs (beaten)
- 1/3 - 1/2 c
- 2 - 3
- lemons/fresh squeezed juice—include the pulp but no seeds
- 2 1/2 Tbsp
- fresh lemon zest
(NOTE: THIS CRUST IS NOT MEANT TO BE REFINED…IT’S ‘RUSTIC’.)
(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!)
How to Make Cheesecake
- 11. Preferably use a deep pan. I actually use a deep round skillet. Makes the cheesecake tall and thick. A baking dish is fine, too.
- 22. 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.
- 33. 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.
- 44. Pour into pan/dish over crust. Zest on top some fresh lemon rind.
- 55. 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.
- 66. 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!!