Mary'S Baked Cheese Cake
A rich and creamy baked cheese cake with a smooth texture, combining cottage cheese, cream cheese, and a hint of lemon, perfect for special occasions or casual gatherings.
Ingredients
Instructions
- Beat cottage cheese and cream cheese together for 10 minutes or until really smooth.
- Add sugar and eggs to the mixture.
- Add lemon juice and vanilla extract.
- Melt margarine and let it cool.
- Add cornstarch and flour to the mixture.
- Blend in sour cream.
- Grease and flour a spring-form pan.
- Pour the batter into the prepared pan.
- Bake for 1 hour at 350°F.
- Leave in the oven to cool for 2 hours or more.
- Take a knife and cut around the edges before releasing the sides of the pan.
- Upset onto a cake plate. Any pie filling can be used for topping as desired.
Tips & Substitutions
For a smoother texture, ensure both the cottage cheese and cream cheese are at room temperature before beating. If you prefer, you can substitute half of the sugar with a sugar alternative like stevia or monk fruit for a lower-calorie option. Adding a pinch of salt enhances the flavors, and using fresh lemon juice instead of bottled can brighten the taste.
Serving Suggestions
Serve slices of Mary’s Baked Cheese Cake with a dollop of whipped cream or a drizzle of chocolate sauce for added indulgence. This cheesecake pairs beautifully with the Crazy Berry Blue Pie for a delightful dessert spread at gatherings. Fresh fruit or a light berry compote also make excellent toppings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place a slice in the microwave for about 15-20 seconds, or until just warmed through. Avoid overheating, as it can change the texture of the cheesecake.
Nutrition & Diet Analysis (per serving)
Each serving of Mary'S Baked Cheese Cake contains roughly 407 calories, with 11g protein, 48g carbohydrates, and 8g 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. It also contributes 3g 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, you can substitute low-fat cream cheese for a lighter version of this cheesecake. However, the texture may be slightly different, and the cheesecake might not be as rich and creamy. Be sure to beat it well to achieve a smooth consistency.
What can I use instead of sour cream?
If you don't have sour cream, you can substitute it with Greek yogurt for a similar tangy flavor and creamy texture. Alternatively, a mixture of cream cheese and a splash of milk can work in a pinch, but it may alter the taste slightly.
How do I prevent the cheesecake from cracking?
To minimize cracking, bake the cheesecake in a water bath, which helps maintain even temperature and moisture. Additionally, avoid overmixing the batter and don't open the oven door during baking. Letting the cheesecake cool gradually in the oven also helps prevent cracks.
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).