Cottage Cheesecake

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups graham-cracker crumbs
  • cups sugar
  • ¼ cup butter, melted
  • 4 eggs
  • ¼ cup sifted all-purpose flour
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice
  • ¼ teaspoon lemon rind
  • ¾ cup heavy cream
  • 3 cups cottage cheese, sieved or whipped in a blender


    1. Preheat oven to moderate (325°F.).

    2. Combine cracker crumbs and one-quarter cup of the sugar. Blend in the butter. Press mixture evently onto bottom and sides of a greased eight-inch springform pan.

    3. Beat eggs until thick and gradually beat in remaining sugar. Beat in flour and salt, then the lemon juice and rind, cream and cottage cheese. Blend well. Turn into lined pan.

    4. Bake for one and one-quarter hours. Cool in oven for one hour, then cool on rack. Remove outer rim of pan and chill cake in refrigerator.