Martin'S Cheesecake
A rich and creamy cheesecake featuring a blend of cream cheese, cottage cheese, and sour cream, with lemon and vanilla for a tangy, smooth dessert perfect for special occasions.
Ingredients
Instructions
- Preheat oven to 350°F.
- Blend cream cheese and cottage cheese until smooth.
- Add and blend in eggs, vanilla, and lemon juice.
- Gradually fold in flour, cornstarch, and sugar.
- Add and blend in sour cream and melted butter or margarine.
- Pour the mixture into a greased 9-inch loose bottom cheesecake pan lined with graham cracker crust.
- Bake for 1 hour and 15 minutes.
- Open the oven door one notch and let stand for 2 hours with the oven turned off.
- Remove from oven and cool on a rack.
Tips & Substitutions
For a smoother cheesecake, ensure all dairy ingredients are at room temperature before mixing. If you want a lighter version, consider using low-fat cream cheese or Greek yogurt instead of sour cream. Adding a hint of almond extract can complement the vanilla nicely. Don't forget to check the cake's doneness by gently shaking the pan; it should be slightly jiggly in the center.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh berries or a drizzle of chocolate sauce for added flavor. It pairs beautifully with a cup of coffee or a glass of dessert wine. For a delightful contrast, try serving it alongside Baked Carrots And Apples to balance the richness of the cheesecake. A dollop of whipped cream can also enhance the presentation.
Storage & Reheating
Allow the cheesecake to cool completely, then cover it with plastic wrap or foil and refrigerate for up to 5 days. To freeze, wrap individual slices in plastic wrap and then in foil; they can last up to 2 months. Thaw in the refrigerator overnight before serving. Avoid reheating in the microwave to maintain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Martin'S Cheesecake contains roughly 531 calories, with 11g protein, 51g carbohydrates, and 19g fat. It is an excellent source of vitamin C (23% of the Daily Value) and protein (22% of the Daily Value), and a good source of calcium 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 use a different type of cheese?
Yes, you can substitute ricotta cheese for a creamier texture or mascarpone for added richness. However, be aware that this may alter the flavor slightly. Always blend well to ensure a smooth consistency with any substitutions.
How can I prevent cracks on the cheesecake surface?
To minimize cracks, avoid overmixing the batter and ensure your oven temperature is accurate. Using a water bath during baking can also help maintain even moisture and heat, resulting in a smoother surface. Letting it cool gradually in the oven helps too.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. In fact, it often tastes better after sitting in the refrigerator for a while, as the flavors meld. Just remember to cover it well to prevent it from absorbing other odors in the fridge.
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).