10 to 12Servings
By Jayne Cohen
To truly savor this cake, present it at room temperature, never cold.
For a Passover version, omit the cookie crumbs and substitute blanched almonds or hazelnuts, chopped very fine with a little white or brown sugar to taste. Or use crushed Passover macaroons.
Have all ingredients at room temperature.
Spoon the cottage cheese into a fine-mesh strainer, and let it drain oves a large bowl for about 30 minutes. Meanwhile, melt the butter over low heat, then let it come to room temperature.
Making the cheese cake with a hot-water bath offers some protection against cracked tops and overcooked edges. If you decide to go this route,