Saturday, July 20 2024

Unlike traditional cheesecakes, which use cream cheese as the main ingredient, this recipe calls for the use of cottage cheese, which offers a lighter and slightly more airy texture.

Perfect for any occasion, this cheesecake pairs beautifully with fresh berries and a hint of lemon zest, making it a refreshing yet mouthwatering treat.





For the crust:

  • 10 ounces of Digestive-type biscuits
  • 1/2 cup of butter
  • 1 teaspoon of honey

For the filling:

  • 2 cups of cream cheese (like Philadelphia)
  • 1 cup of sugar
  • 2/3 cup of fresh cream
  • 3.5 ounces of yogurt
  • 3 eggs
  • 1 vanilla bean or 1 tsp of vanilla extract
  • Zest of one organic, untreated lemon

For the decoration:

  • 1 cup of sour cream
  • 2 tablespoons of sugar
  • Mixed berries to taste (strawberries, wild strawberries, raspberries, blueberries, currants)



  • Prepare the crust:

    • Melt 1/2 cup of butter at room temperature.
    • Crumble 10 oz of Digestive biscuits in a mixer.
    • Add the melted butter and 1 teaspoon of honey to the crumbs and blend again until well mixed.
    • Spread the mixture into a well-buttered springform pan with a diameter of 8 to 9 inches.
    • Cover with plastic wrap and refrigerate to firm up.
  • Prepare the cream filling:

    • In a large bowl, whisk together 21 ounces of cream cheese, 1 cup of sugar, the zest of one lemon, and seeds from one vanilla bean until smooth.
    • Add 3 eggs one at a time, continuing to whisk vigorously.
    • Gradually add 2/3 cup of fresh cream, mixing continuously.
  • Assemble and bake the cheesecake:

    • Remove the crust from the refrigerator and discard the plastic wrap.
    • Pour the cream filling over the crust and level it with a spatula.
    • Bake in a preheated oven at 320°F (160°C) for about 50 minutes.
  • Prepare the sour cream topping:

    • While the cheesecake is baking, mix 1 cup of sour cream with 2 tablespoons of sugar.
  • Finish baking:

    • After the initial 50 minutes of baking, spread the sour cream mixture over the cheesecake.
    • Continue baking for an additional 10 minutes.
  • Cool and serve:

    • Remove the cheesecake from the oven and let it cool at room temperature for at least 3 hours.

    • Refrigerate for 4 hours.

    • Once chilled, remove the springform pan ring and top the cheesecake with fresh berries as desired.

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