Oma's Cottage Cheesecake

Very delicious, I will make it again ❣️

I forgot to put in the cinnamon but the pie was delicious without it. I baked it a little longer than 60 minutes. My oven may be a bit off.

Your Oma knows what's up, Sheryl K.!! This cheesecake is phenomenal!! I had numerous people try it, and not one single person guessed that it was made with cottage cheese (I didn't tell them it was until after they tried it, ha!). My only changes were to make this in a 9-inch round springform pan, and I also made 1 1/2 times the recipe. I followed everything to a "T", I just multiplied the ingredient amount by 1.5. As such, it took about 80-85 minutes to bake (totally expected this, and it worked just fine!). I also didn't pat the crust up the sides of the pan--instead I pressed it all into the bottom. I love how this turned out! It's creamy, decadent, delicious, and yet still a bit light due to the cottage cheese. It's also a cinch to throw together since all the filling ingredients go right into the blender! Thank you for sharing your Oma's recipe, Sheryl! This is an absolute keeper!!

Delicious! Very similar to my grandmom's old world cheesecake only much easier! I didn't change anything except for sprinkle cinnamon all over the top before baking. Definitely a keeper! Thank you for sharing this recipe! I will be making this often!

Everyone liked it. I used half ricotta have cottage cheese, and coconut palm sugar which gave it a lovely Caramel color.

At first, we thought we liked this cheesecake but after it chilled in the fridge the texture was too grainy to enjoy. It’s a no go for us.

Great recipe! Super easy and tasty. I kept the milk in the recipe and it was completely fine! Cheesecake definitely has more of a “flan” texture. I ended up using some cookies called “Marias” that I had in hand and they worked perfectly!