Evelyn Simon'S Cheesecake
Evelyn Simon's Cheesecake offers a rich, creamy texture with a tangy lemon flavor, perfect for celebrations or a sophisticated dessert for any occasion.
Ingredients
Instructions
- Cream the cottage cheese until smooth. Gradually add the softened cream cheese and beat well.
- Beat in the sugar until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in lemon juice, vanilla, flour, and cornstarch.
- Add melted butter and mix until smooth.
- Blend in sour cream until the batter is well combined.
- Pour the mixture into a greased 9-inch spring-form pan.
- Bake in a preheated oven at 325°F (160°C) for 1 hour.
- Turn off the oven and let the cheesecake stand for at least 2 hours or overnight.
- Do not open the oven door for at least 3 hours after baking.
Tips & Substitutions
To achieve a perfectly smooth cheesecake, ensure that both the cottage cheese and cream cheese are at room temperature before starting. If you prefer a lighter texture, you can substitute half of the cream cheese with Greek yogurt. For added flavor, consider incorporating a tablespoon of orange zest. Remember that the cheesecake will continue to set as it cools.
Serving Suggestions
This cheesecake is delicious on its own, but you can elevate it by serving with fresh berries or a drizzle of chocolate sauce. A dollop of whipped cream adds a nice touch. It pairs beautifully with Amazing Orange Muffins for a delightful brunch spread or can be enjoyed alongside a cup of coffee for dessert.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you wish to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil for up to 2 months. To reheat, thaw in the fridge overnight and enjoy cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Evelyn Simon'S Cheesecake contains roughly 872 calories, with 6g protein, 50g carbohydrates, and 61g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of protein and dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. In fact, letting it sit in the refrigerator overnight allows the flavors to meld beautifully. Just ensure it's stored properly to prevent it from drying out.
Can I use a different type of cheese?
While cottage cheese and cream cheese are traditional, you can experiment with ricotta for a different texture. However, this may affect the overall creaminess of the cheesecake, so adjust other ingredients accordingly.
What can I do if my cheesecake cracks?
Cracks can occur due to rapid temperature changes. To prevent this, ensure the oven is preheated and avoid opening the door during baking. If cracks do happen, you can cover them with a layer of sour cream or fruit topping for a beautiful finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).