Scrumptious No-Bake Lemon Cheesecake with Cottage Cheese

Unveil the charm of the No-Bake Lemon Cheesecake with Cottage Cheese, a dessert that perfectly combines zestiness with creaminess. Ditch the traditional cheesecake base for alternatives like oat cookies or even cornflakes for an equally delightful taste. Remember, the toughest task might be protecting this lemony wonder from eager hands during its chilling time!

Servings: 10

Preparation Time: 6 hours 30 minutes

Cooking Time: 1 hour 40 minutes

Calories per Serving: 751.30 kcal

Macros Per Serving:

• Protein: 13.08 g
• Fat: 45.55 g
• Carbohydrates: 73.29 g

Ingredients:

For the Base:

• 12 oz (350 g) of dry sweet cookies
• 5 oz (150 g) of unsalted butter

For the Filling:

• 26 oz (750 g) of cottage cheese, 18% fat
• 3 large eggs
• 1 cups (250 mL) of sour cream, 30% fat
• 11 oz (300 g) of granulated sugar
• 1 tsp of vanilla extract

For Decoration:

• Fresh berries (optional)
• Powdered sugar (optional)

Instructions:

Prepare the Crust:

1. Crush the cookies into fine crumbs using a food processor.
2. Melt the butter and mix it with the cookie crumbs until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set.

Make the Filling:

1. In a mixing bowl, pass the cottage cheese through a sieve twice to achieve a smooth consistency. Optionally, blend briefly at a low speed.
2. In another bowl, whisk the eggs and sugar just enough to combine without incorporating too much air.
3. Mix the cottage cheese with egg mixture, sour cream, and vanilla extract until well combined.
4. Pour this filling over the chilled crust and spread evenly.

Bake:

1. Preheat the oven to 355°F (180°C).
2. Place the cheesecake in the oven and bake for 5 minutes, then reduce the temperature to 284°F (140°C) and bake for another 50-55 minutes until set but still slightly jiggly in the center.

Add the Final Layer:

1. Combine the remaining sugar with the sour cream and spread over the top of the cheesecake.
2. Return to the oven and bake for an additional 5 minutes.

Cool and Chill:

1. Turn off the oven, let the cheesecake cool inside with the door slightly open.
2. Once at room temperature, refrigerate the cheesecake in the pan for at least 6 hours, or overnight for best results.

Serving Suggestions:

1. Before serving, remove the cheesecake from the springform pan. Dust with powdered sugar and garnish with fresh berries if desired.

Pro Tip:

To prevent cracks on your cheesecake, avoid overbeating the filling; gently stir to just combine the ingredients.

Interesting Fact:

You can substitute the cookies in the base with lightly toasted, cooled sponge cake crumbs for a different texture and flavor profile.