Description
A baked cheesecake featuring a tangy cottage cheese filling combined with fresh strawberries and rhubarb.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons melted butter
- 2 cups small curd cottage cheese, drained well
- 1 cup granulated sugar (for filling)
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup chopped fresh rhubarb
- 1 cup sliced fresh strawberries
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs and 1/4 cup sugar. Mix in melted butter until crumbs are moistened. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat the drained cottage cheese until smooth. Add 1 cup sugar, flour, vanilla extract, and salt. Mix until just combined.
- Beat in the eggs one at a time, mixing well after each addition. Do not overmix.
- Gently fold in the chopped rhubarb and sliced strawberries.
- Pour the filling over the crust in the springform pan.
- Bake for 50 to 60 minutes, or until the center is mostly set but still slightly jiggly.
- Turn off the oven, prop the door open slightly, and let the cake cool inside the oven for 1 hour.
- Remove the cake from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 4 hours before serving.
Notes
- Drain the cottage cheese thoroughly using a fine-mesh sieve or cheesecloth to prevent a watery filling.
- For a smoother texture, you can blend the cottage cheese mixture in a food processor before adding the eggs.
- If you prefer a firmer cake, bake for an additional 5 to 10 minutes.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 12
- Cholesterol: 85