Wednesday, February 24, 2010


I have never seen a cheesecake recipe quite like this one, not to say one doesn't exist. This cheesecake is very rich and cheesy, but bakes up much lighter and not as sweet as a standard New York style cheesecake, without using commercially prepared "lite" ingredients. I have made this recipe many, many times over the years, and everyone who has ever eaten it has complimented its deliciousness.

I got the recipe from a cookbook called, Mother's in the Kitchen, which was published in the 1970's by La Leche League International. The book is filled with recipes submitted, tested, and compiled by mothers, over a four year period of time, with the goal of helping families acquire good eating habits, which is to say, the habit of regularly eating food that will be good for you. The recipes contain no mixes or packaged food, and the focus is on nutrition, stretching the family food budget, and economy of time, presented with the philisophy that feeding your family should be done with tender loving care.

8 oz. cream cheese
2 cups cottage cheese
6 to 8 eggs, separated
1/2 cup sugar
3 Tbsp. cornstarch
1 tsp. vanilla
Graham cracker crust

For the crust, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 5 Tbsp. melted butter. Press into the bottom and part way up the sides of a 9 inch springform pan. Refrigerate for 1 hour.

For the filling, have the eggs and cheese at room temperature. Separate eggs, using enough to make 1/2 cup yolks. Blend cottage cheese and egg yolks in blender until smooth. Add sugar, cornstarch and cream cheese and blend. Add vanilla. Fold in stiffly beaten egg whites. Pour into prepared crust. Bake in the middle of a 300 degree oven for 1 hour. Turn off oven and allow to cool 1 hour without opening the oven door. Serve with fresh fruit or other topping of choice. I served it with figs I preserved last summer.

Unfortunately, this little gem is out of print but if you ever see a copy in a used bookstore or garage sale, nab it, especially if you have children. The last time I checked, Amazon had 2 available, used, one priced at $85.00 and the other at $89.95! The original price, printed on my book is $4.00.


  1. Interesting, I've never seen a cheesecake quite like that either. Much more like a standard cake with the folded egg whites. Well, I'm sold, I need to try it.

  2. Bob, I hope you will try it. Don't worry it is not cake-like at all.

  3. What a lovely cheesecake! I'll have to give this a try in the near future. I hope you have a lovely day.

  4. What a simple recipe for a cheesecake-I bet it's so fluffy and tastes delicious! And that fig compote on top looks so sweet :)