Make Ahead

Mom's Skinny Cheesecake

April 22, 2010
0 Ratings
  • Serves 8-12 slices
Author Notes

Growing up cheesecake meant one thing, Mom's skinny cheesecake, which was a staple dessert at our house. It graced the table sporadically for weeknight desserts (fruit was the usual only choice), always for holidays and many birthdays, and requested by family/friends frequently. It has the lightness of an Italian ricotta cheesecake using a not too sweet creamy blend of cottage cheese, lemon, and vanilla topped with a thin sweet sour cream topping. My mom doesn't mess around with fiddly recipes and this one describes her to a "t" in that it's easy to prepare (she makes everything look easy), it's not cloyingly sweet (just like her), and is loved by everyone who tastes it (just as all those who meet her love her at the first hello). I am proud to call her my mother and thank her everyday for being the person who instilled the love of the stove and oven in me. The photo is my parents circa 1971 (2 years before I was born) about a year after they got married, next to my uncle's snazzy yellow Corvette. —testkitchenette

What You'll Need
  • Graham Cracker Crust
  • 1 and 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • Cheesecake and Sour Cream Topping
  • 2 cups cottage cheese (I used Breakstones 2% pot style because it had the least amount of preservatives in it)
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • scant 1/4 teaspoons salt
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  1. Graham Cracker Crust
  2. Mix together and press to the bottom of a 9 inch spring-form pan. Chill while preparing the filling.
  1. Cheesecake and Sour Cream Topping
  2. Cheesecake: Preheat oven to 350F. Combine the cottage cheese, eggs, sugar, lemon zest, lemon juice, vanilla extract, and salt in a food processor and combine until smooth and creamy, scraping down sides once. Bake for 50 minutes or until filling is slightly puffed. Cool for 5 minutes.
  3. Sour Cream Topping: Whisk the sour cream, sugar, and vanilla until smooth in a small bowl and spread carefully over the hot filling. Bake for 5 minutes longer. Cool and chill.

See what other Food52ers are saying.

  • AntoniaJames
  • monkeymom
  • testkitchenette

5 Reviews

AntoniaJames May 24, 2010
What an exceptional dessert! I made this for a small weeknight dinner party for some Very Special Guests. Everyone raved about this dessert, which is not too sweet, not at all heavy, and simply perfect. I served it with strawberries and raspberries. More details are on my facebook page, Antonias Cooking. (I haven't been able to link to Facebook directly from this site. There is only one "Antonias Cooking" on Facebook, and I've opened the wall to "everyone.") ;o)
monkeymom April 27, 2010
I made this and really liked it. Served it with some fresh sliced strawberries. Like you say it is light and not too sweet, which went perfectly with the fruit. Thanks to you and your mom for the recipe!
testkitchenette April 27, 2010
Thanks Monkeymom! I am so flattered and pleased that you liked it. It is one of my all time favorites that I come back to over and over again. My mom will be so happy her recipe is making the rounds and making others happy!
testkitchenette April 23, 2010
I used 2% (Breakstones, pot style/large curd) because it had the least amount of preservatives in it but I recall my mother using up to 4% all the way down to 1%. Thanks, it tastes delicious too!
monkeymom April 23, 2010
This recipe looks fantastic! What % fat cottage cheese do you recommend?