Faith-Hope Cheesecake
A rich, creamy cheesecake blending cottage cheese, cream cheese, and walnuts, with a crunchy graham cracker crust—perfect for special occasions or indulgent desserts.
Ingredients
Instructions
- Prepare the crust by combining the chopped walnuts, crushed graham crackers, and melted margarine, then press into a 9 x 13 inch pan.
- Beat together the cottage cheese, cream cheese, sugar, eggs, cornstarch, vanilla, and lemon juice until smooth.
- Add the sour cream and cooled margarine; mix well.
- Pour the filling into the prepared crust.
- Bake at 325°F for 55 minutes.
- Turn off the oven and let the cake set for 10 minutes before removing.
Tips & Substitutions
For a creamier texture, ensure all dairy ingredients are at room temperature before mixing. If you prefer a nut-free version, you can substitute the walnuts with additional crushed graham crackers or oats. Using a food processor to blend the cottage cheese and cream cheese can help achieve a smoother consistency, which is ideal for this cheesecake. Consider adding a hint of cinnamon for extra flavor.
Serving Suggestions
This cheesecake is delightful on its own but can be enhanced with a drizzle of chocolate or a fresh fruit compote. Serve it alongside a dollop of whipped cream for added indulgence. Pair with a robust coffee or a sweet dessert wine for a perfect finish. It also makes a fantastic dessert after a hearty meal, such as Brennan'S Breakfast Casserole.
Storage & Reheating
Allow the cheesecake to cool completely before refrigerating. Cover it tightly with plastic wrap or store it in an airtight container to maintain freshness. Leftovers can be stored in the fridge for up to five days. For a quick treat, enjoy it cold straight from the fridge or let it warm up slightly at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Faith-Hope Cheesecake contains roughly 568 calories, with 11g protein, 39g carbohydrates, and 36g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
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 use low-fat cream cheese in this recipe?
Yes, low-fat cream cheese can be used, but it may alter the texture slightly, making it less rich. Be sure to balance it with the other ingredients to maintain the overall creaminess of the cheesecake.
What if I don't have lemon juice?
If you don't have lemon juice, you can substitute it with an equal amount of white vinegar or omit it entirely. However, lemon juice adds a nice tanginess that balances the sweetness of the cheesecake.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Be careful not to overbake, as this can lead to cracking.
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).