Cottage Cheese Cheesecake with Sour Cream and Cottage Cheese
Airy, tender, soft. Eaten down to the last crumb. You can easily make a cottage cheese cheesecake with sour cream and cottage cheese without buying expensive mascarpone. A characteristic creamy texture can be achieved with ordinary ingredients available to everyone. Even beginners can handle this dish.
Updated : 25 March, 2026
Easy
About 45 min.
Ingredients
Base
250 grams
Cookies
80 grams
Butter
Filling
500 grams
Curd
200 grams
Sour cream
150 grams
Sugar
3
Eggs
1 tablespoon
Lemon zest
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a baked cottage cheese cheesecake with sour cream and cottage cheese at home? Prepare all the ingredients needed for the crust. You can use plain sweet cookies, sponge cookies, cookies with ground nuts, chocolate pieces, or ordinary cookies.
Step 2
Melt the butter over low heat or in the microwave and cool it to room temperature.
Step 3
Grind the cookies into fine crumbs in a blender. You can also crush them by hand or with a rolling pin instead of using a blender.
Step 4
Pour the butter into the cookie crumbs and blend everything again.
Step 5
You should get moist, even crumbs.
Step 6
Line the baking pan with parchment paper greased with butter. This will make it easy to remove the cheesecake and keep it from sticking. I used a bottomless cake ring 20 cm, about 8 inches, in diameter. A springform pan 20 to 24 cm, about 8 to 9.5 inches, in diameter will also work. Put the cookie crumbs into the pan and press them down well, making sure they fit tightly against the sides so the semi-liquid filling does not leak out. If you like, you can also form sides. Place the pan with the crust in the refrigerator.
Step 7
How do you make the filling for a cottage cheese and sour cream cheesecake in the oven? Prepare all the necessary ingredients. To get a soft creamy filling, it is better to use smooth cottage cheese with 5-9% fat content. The sour cream must be thick enough for a spoon to stand upright in it. Before using the cottage cheese and sour cream, drain off any whey if there is any.
Step 8
Put the smooth cottage cheese into a bowl, add the sugar, and beat with a mixer until fluffy. If your cottage cheese is grainy, it is better to blend it with an immersion blender first.
Step 9
Add the sour cream and mix with the mixer on low speed until smooth.
Step 10
Add the eggs one at a time, beating the mixture until smooth after each addition. Eggs can make the mixture much thinner, especially if it was not very thick to begin with. That is why it is better to use small eggs. If the mixture still turns out very thin, sift 1-2 tablespoons of flour directly into it and stir. Leave it for 5-8 minutes so the flour can swell and thicken the mixture. The flour can also be replaced with cornstarch.
Step 11
At the end, add the lemon zest and stir with a spoon or spatula. It is better not to use the mixer because all the zest will gather on the beaters.
Step 12
The finished mixture should be pourable, but not like water, only slightly thick.
Step 13
Place the pan with the crust on a baking sheet lined with parchment paper. Pour the filling over the cookie crust. It will spread itself into an even layer. At the same time, it is better not to pour in all the filling at once. First, spoon in a little along the edges of the pan to check whether the filling will leak between the crust and the pan. If everything is fine, pour in the rest of the mixture.
Step 14
Bake the cheesecake for about 1 hour at 170°C (340°F), then leave it in the cooling oven with the door open for another 10-15 minutes. The time is approximate, so follow the way your oven works. At first, the cheesecake will rise a lot. But as it cools, it will sink and take on an even shape. In a hot cheesecake, the center will still wobble.
Step 15
Cool the cheesecake completely at room temperature, then place it in the refrigerator for 6-8 hours to chill fully. As it cools, the filling will gain the firmness of a classic cheesecake.
Step 16
Cut the cottage cheese and sour cream cheesecake into portions and serve. Enjoy your meal!
Author note
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