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Easy Cheesecake



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2 cups graham cracker crumbs (about 24 crackers)
1/2 cup 1 tbsp. sugar, divided
1/2 cup melted butter
4 egg yolks
1/4 cup flour
32 oz. Cream-style Cottage cheese, drained
1 tsp. grated lemon rind
1 tbsp. lemon juice
2 tsp. vanilla
1/2 cup heavy cream
4 egg whites


  1. 1
    Combine cracker crumbs and 1 tbsp. sugar in small bowl; stir in 1/2 cup melted butter. Press crumb mixture evenly on the bottom and sides of a buttered 8" springform pan; chill.
  2. 2
    In a large bowl, beat egg yolks with 1/4 cup sugar, continue beating until thick and light. Blend in flour, cottage cheese, lemon rind, lemon juice and vanilla; blend in cream.
  3. 3
    Beat egg whites in medium bowl until frothy. Beat in 1/4 cup sugar, a tablespoon at a time; continue beating until meringue forms stiff, glossy peaks. Carefully fold into cheese mixture; pour into crumb-lined pan.
  4. 4
    Bake at 350° F for 1 hour and 15 minutes, or until browned on top. Turn off oven; open door, let cake cool in oven 1 hour. Cake will shrink slightly as it cools. Remove from oven; cool thoroughly on wire cake rack before removing from pan.

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preparation methods
cuisines North & South American
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