Easy Cheesecake Without Cream Cheese (with Cottage Cheese)

Step 1

Preheat oven to 350°F (177°C). Layer a piece of parchment paper or aluminum foil to a  9-inch springform pan (for easier removal later).

Step 2

To a food processor or a high-speed blender, add the crackers/cookies and blend until you have fine crumbs. Then add the melted butter and sugar and pulse for a little bit to mix.

Step 3

Pour the mixture into the prepared pan. Using a rubber spatula, press down the crumbs firmly into a tight crust. Freeze for 10 minutes.

Step 4

To the same food processor bowl, add cottage cheese and blend until smooth. Then, add the condensed milk, eggs, vanilla extract, and lemon juice. Blend for 10-15 seconds, or until the filling is smooth and creamy. Make sure to not over-lend!

Step 5

Once the crust has hardened, pour the filling and tap the pan on the counter a few times to release air bubbles. Bake for 25-30 minutes. Your cheesecake is ready when the edges are set, but the center is still wobbly.

Step 6

Take the cheesecake out of the oven and let it cool to room temperature, for at least 1-2 hours. Refrigerate for 4 hours or overnight before slicing and serving!

Step 7

For the topping, add raspberries to a small pot alongside the sugar. Simmer over medium-low heat, stirring occasionally, for 10 minutes, or until thickened. Remove from the heat and let cool completely before spreading on the cooled cheesecake.