Claire's Creamy Cheesecake

Cheesecake with sauce draped over it - square

Claire's Creamy Cheesecake

This creamy cheesecake delivers the perfect balance of smooth texture and rich flavor. It’s a classic dessert that feels indulgent yet is surprisingly simple to make at home. Ideal for holidays, special occasions, or whenever you're craving something sweet.

Course Dessert

Cuisine Dessert

Keyword cheesecake, creamy cheesecake, old fashioned cheesecake

Prep Time 10

Cook Time 1 10

Total Time 1 10

Servings slices

Calories 445kcal

Author Elaine Benoit

Equipment

stand mixer
springform pan 10 inch

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, eat, and enjoy.
strawberry sauce

Notes

Helpful tips

You can use a hand mixer if you don't have a stand mixer, but that's a lot of blending.
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 can also store the cheesecake in the refrigerator in an airtight container for up to one week.
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 your timer is up and you turn the machine off.
We don't add a graham cracker crust, but I'm sure you could add it to the bottom of the springform pan.
I use salted butter, but if you prefer, you can use unsalted butter.

Nutrition