Claire’s Creamy Cheesecake Recipe
This is my mother Claire’s delightful creamy cheesecake recipe! It is different than the average cheesecake recipe but super creamy, delicious and so perfect that it will bring tears to your eyes!
I have been eating this cheesecake since I was knee-high to a grasshopper. I’ve always wanted to use that phrase.
What makes this cheesecake so delightful and delicious is it has more substance and mouth feel than a no-bake cheesecake or even the New York cheesecake.
One of the things I also like about this recipe is that it isn’t too sweet, the way some recipes for cheesecake can be. It’s perfect, really! When I have cheesecake in a restaurant or even at someone else’s house, this is the standard I compare it by and I usually think this recipe is better.
Is that because I grew up with this delicious creamy cheesecake? Perhaps. I think when you make this, you will be glad you did.
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Helpful tips
- Don’t want to eat the whole cheesecake? You’re in luck because it freezes well.
- To freeze cheesecake, take plastic wrap and wrap each piece individually and then put them in a gallon freezer bag.
- When you’re ready to eat it again, just grab a slice or two, defrost on the counter a few hours before serving and you are good to go.
- You will notice that each time you turn the mixer on, you are timing the mix for 1.5 minutes. Make sure to scrape down the sides with a rubber spatula each time you timer is up and you turn the machine off.
How to make creamy cheesecake
Pre-step
Preheat oven to 325 degrees Fahrenheit.
Take out your stand mixer.
Step one
Place a stick of butter in a medium saucepan and with the heat on low, melt the butter. Set aside when melted.
Step two
Gather the ingredients – Cream cheese, cottage cheese and sour cream. (A)
Step three
The other ingredients – eggs, lemon, flour, sugar, corn starch and vanilla. (B)
Step four
Place cream cheese and cottage cheese in the mixing bowl. (C)
Step five
Turn the mixer on medium and mix for one and a half minutes. (D)
Step six
Add 1/2 cup sugar, vanilla, fresh lemon juice and eggs. (E)
Step seven
Turn the mixer on medium and mix for one and a half minutes. (F)
Step eight
Add flour, cornstarch and 1 cup of sugar. (G)
Step nine
Turn the mixer on medium and mix for one and a half minutes. (H)
Step ten
Add sour cream and melted butter. (I)
Step eleven
Turn mixer on medium and mix for one and a half minutes. Transfer to a 10 inch springform pan. (J)
Looking gooooood!
Step twelve
Bake for 1 hour and 10 minutes. Check after an hour as every oven is different. You will know the cheesecake is done when it rises and becomes golden brown along the edges. It may still be a little jiggly, but don’t worry, it will firm up.
Now, this cheesecake always cracks when it cools. Always. But cracks have never bothered me and hopefully they don’t bother you either. And just think: cracks make wonderful nooks for toppings like strawberry sauce!
Step thirteen
Once it is done baking, you need to leave the cheesecake in the oven. Shut the oven off, prop open the door and let it sit for an hour.
This is a new oven to me since I recently moved house so I had to bake the cheesecake a little longer. It rose and stuck to the top of the pan. That’s okay. As it sits in the oven, it flattens (and cracks).
Step fourteen
After an hour, place the pan of cheesecake on a wire rack to let it cool for a half hour. (K)
As you can see, the cheesecake sunk leaving some of the edges stuck to the pan. Don’t worry, I ate those edges.
Step fifteen
Unlock the side of the spring form pan and gently lift it off. Let the cheesecake cool until it is room temperature. (L)
I cut a piece and place it on a dish. I also get my strawberry sauce.
Dollop some sauce on top or eat it plain.
I grab a forkful and take a bite.
I hope you enjoyed this creamy cheesecake recipe as much as Christopher and I enjoy eating it.
Check out this other awesome dessert. It’s perfect in the autumn and winter months: New England apple cider cake!
And as always, may all your dishes be delish!
If you’ve tried this Creamy Cheesecake recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Claire’s Creamy Cheesecake
Ingredients
- 1/2 cup butter melted
- 16 ounces cottage cheese small curd
- 16 ounces cream cheese
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 tablespoon lemon juice freshly squeezed
- 1/4 cup flour
- 1/4 cup corn starch
- 1 cup sugar
- 16 ounces sour cream
Addon (Optional)
- strawberry sauce
Instructions
- Preheat oven to 325 degrees F and get out a 10 inch springform pan.
- Melt butter on low heat in a small saucepan, set aside.1/2 cup butter
- Place cottage cheese and cream cheese in a mixer and mix for 1.5 minutes.16 ounces cottage cheese, 16 ounces cream cheese
- Add 1/2 cup sugar, eggs, vanilla and lemon juice and mix for 1.5 minutes.1/2 cup sugar, 4 eggs, 1 teaspoon vanilla, 1 tablespoon lemon juice
- Add flour, corn starch and 1 cup sugar and mix for 1.5 minutes.1/4 cup flour, 1/4 cup corn starch, 1 cup sugar
- Add sour cream and melted butter and mix for 1.5 minutes.16 ounces sour cream, 1/2 cup butter
- Pour into springform pan. And bake for 1 hour and 10 minutes.
- As all ovens are different, check it after 1 hour. You will know that it is done when edges are slightly brown and it's okay if the middle is slightly jiggly.
- Turn off oven and prop open the oven door and let the cheesecake rest in the oven for an hour.
- Take out and place on wire rack for 1/2 hour.
- Open springform pan and let it cool down to room temperature.
- Spoon on some topping
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- Don’t want to eat the whole cheesecake? You’re in luck because it freezes well.
- To freeze cheesecake, take plastic wrap and wrap each piece individually and then put them in a gallon freezer bag.
- When you’re ready to eat it again, just grab a slice or two, defrost on the counter a few hours before serving and you are good to go.
- You will notice that each time you turn the mixer on, you are timing the mix for 1.5 minutes. Make sure to scrape down the sides with a rubber spatula each time you timer is up and you turn the machine off.
Nutrition
Originally published May 2016.
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I love your cute instructions:-) What a beautiful cheesecake, I’m loving the combination of cottage cheese and sour cream with cream cheese, I bet the taste and texture is out of this world!
Thank you Elsa!! Yes, the texture and taste is like no other. In fact, Hub and I went out for a celebration tonight and the cheesecake was plastic like. ICK. Thanks for commenting 🙂
Elaine
Wow. I wish my mother made a cheesecake like this one. I am going to bake this real soon!
Joyce, I hope you enjoyed it! Thank you for your comment.
A lovely cheesecake. Love your technique
Thank you Anjali!
You just can’t beat a creamy, homemade cheesecake! I can’t wait to try this delicious looking recipe!
Thanks Jessica!! I appreciate it!
This is a nice classic and delicious cheesecake! And cheesecakes are nice and filled with protein. It’s perfect with that strawberry sauce too!
Thank you Debi! 🙂
This looks fabulous. I love cheesecake and haven’t made one for ages so thanks for this recipe 🙂
Thanks Helen. 🙂
The texture of this cheesecake is just perfect. So smooth and creamy.
Thanks so much Diana! I appreciate it!
I LOVE cheesecake. The perfect entertaining dessert. This looks fantastic. So creamy, a great combination of ingredients. When I was a kid, my aunt made a cottage cheese cheesecake that was so good!!
Fun, Gloria. I’ve never met anyone who has had cheesecake with cottage cheese in it. Thank you for your comment.
I love traditional family recipes and I can’t wait to make this one tonight! Thank you!
Thank you Ivana! I hope you enjoy it when you make it!
There should be an official STEP SIXTEEN: enjoy the cake and try not to go crazy because of how good this cake is! 🙂
Hehe, Danielle. That’s awesome. Thank you!
Love how creamy this cheesecake come out! I love how easy it is to make! I just love everything about this post!
Thanks so much Jacquelyn! I appreciate it!
My husband loves cheesecake and I’m always trying new recipes for him. I bet he’ll love this one too!
Thanks Julie! I haven’t met anyone that doesn’t enjoy this recipe!
Yum! This looks sooo delicious! Can’t wait to go to my kitchen!
Hehe. Thanks Maggie!
you just found my weak spot. I love cheesecake and would love to try a few slices of that deliciousness!
It’s so delicious Dennis! Thanks for your comment.
This looks absolutely perfect! I am definitely going to try. And I love the tips on freezing! I will have to freeze some to keep myself from eating the entire thing by myself.
Thanks Vanessa! And yes, it’s easy to eat it all yourself. 🙂 Ask me how I know!
This cheese cake really does look so creamy! It also seems to be quite easy to make so am def putting this on my to-do list!Pinning for later!
Thanks so much Jacqueline 🙂 Let me know how it goes!
I always thought that making cheesecake was difficult but with these instructions I can do this! Everything about this dessert it’s delicious. Thank you for such a great recipe!
Thanks Ana! And yes it’s so easy and super delicious!
That does look like the creamiest cheesecake I’ve ever seen! I’m not a fan of cheesecakes because I find them too sweet, so I guess this is perfect!
I know what you mean about too sweet, Nicoletta. This cheesecake is definitely not too sweet and is either perfect plain or with a lovely topping.
Cheesecake and strawberry sauce is such a amazing combination. How creamy does that cheesecake looks! Fantastic!
Thanks so much Jo! I appreciate it.
Whoa never made a cheesecake with cottage cheese before! Will def have to try this! And your in process shots rock Elaine!
Thanks Daniela! You made me smile!
Hi Elaine!
Thank you for this awesome recipe. We are a family of cheesecake lovers, so I can’t wait to try this recipe. Have you ever made it with a shortbread crust? I wonder if it would effect the recipe?
Thank you!
I’ve never made it with shortbread, but I bet it would be great though it might make the shortbread a little moist. I’ve made it with graham cracker crust and that’s awesome too. Thank you so much Joi! I hope you enjoy it.
Probably missed this in the recipe/instructions. What size pan?
Hi Gene, I used a 9 inch springform pan. Sorry about that. It was my 10″ pan. I’ll fix the recipe card, thanks for pointing that out.