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.

Tips on making cheesecake:

• 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 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.

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!

5 from 15 votes

Print

Claire's Creamy Cheesecake

Prep Time

10 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 10 mins

 

This traditional old fashioned recipe is from my mom Claire. It's different than most cheesecake recipes but so creamy, delicious and satisfying.

Course: Dessert

Cuisine: Dessert

Keyword: cheesecake, creamy cheesecake, old fashioned cheesecake

Servings: 12 slices

Calories: 445 kcal

Author: Elaine Benoit

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

Tools

• stand mixer
• springform pan

Addon (Optional)

• strawberry sauce

Instructions

1. Preheat oven to 325 degrees F

2. Melt butter on low heat in a small saucepan, set aside

3. Place cottage cheese and cream cheese in a mixer and mix for 1.5 minutes

4. Add 1/2 cup sugar, eggs, vanilla and lemon juice and mix for 1.5 minutes

5. Add flour, corn starch and 1 cup sugar and mix for 1.5 minutes

6. Add sour cream and melted butter and mix for 1.5 minutes

7. Pour into springform pan
8. Place in oven and bake for 1 hour and 10 minutes

9. 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

10. Turn off oven and prop open the oven door and let the cheesecake rest in the oven for an hour

11. Take out and place on wire rack for 1/2 hour

12. Open springform pan and let it cool down to room temperature

13. Serve

14. Spoon on some topping
15. Smile
16. Enjoy

Recipe Notes

Tips on making cheesecake:

• 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 Facts

Claire's Creamy Cheesecake

Amount Per Serving (1 slice)

Calories 445 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 17g106%

Cholesterol 142mg47%

Sodium 378mg16%

Potassium 165mg5%

Carbohydrates 33g11%

Sugar 28g31%

Protein 9g18%

Vitamin A 1110IU22%

Vitamin C 0.8mg1%

Calcium 120mg12%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Originally published May 2016.