Cottage Cheese Cherry Cake

Cottage cheese creates a unique flavor for this amazing berry cake! Try it out by adding some cottage cheese to the same ingredients and you will be surprised how flavorful it can get!

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I love a delicious cheesecake, don’t you? With a crunchy, buttery base and a smooth and silky top, this is cottage cheese cheesecake of my favorite recipes for health-conscious cheesecake lovers.

And as it’s high protein it’s a great option if you want a creamy dessert that loves your waistline as much as you do.

Ingredients

1-3/4 cups graham cracker crumbs
2 tablespoons confectioners’ sugar
1/4 cup butter, melted
FILLING:
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 cups 1% cottage cheese
2 cups reduced-fat sour cream, divided
2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups sugar
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 tablespoon fat-free caramel ice cream topping
2 Heath candy bars (1.4 ounces each), chopped

Directions

In a small bowl, combine graham cracker crumbs and confectioners’ sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack.
Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust.
Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.

Health tip: Even reduced-fat cream cheese is quite rich. Use 1% cottage cheese in place of some of the cream cheese to help save on calories, fat and total fat in this cheesecake.

Nutrition Facts

1 slice: 311 calories, 15g fat (9g saturated fat), 93mg cholesterol, 369mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 11g protein.

Recommended Video

Cheesecake and cherries are always a good combination – especially in summer when you can get fresh cherries from farmers close by at the local farmer’s market. But even in winter, you can bake this Cottage Cheese Cheesecake with Cherries, if you want. You just have to use canned cherries or frozen ones from the store (you can also freeze them easily yourself). Fortunately, cherries can be stored for quite a while, and using those cherries in a bake like this one here is absolutely fine 😉

A cheesecake with cottage cheese is somewhat “different” tbh. In comparison to cream cheese, cottage cheese has a lot less fat and more protein. The cottage cheese cheesecake has a nice consistency but it’s not as creamy as a cheesecake made with cream cheese due to the lack of that fat. Do not think the cake is low in fat because of that. There’s a good amount of butter in the cheesecake base. You need fat to carry the flavors, otherwise, it would be a bland cake ;P

INGREDIENTS / ZUTATEN

For the base:
3 1/4 cups (420g) all-purpose flour
3/4 cup (150g) sugar (or xylitol)
6.7 oz. (190g) cold butter

For the filling/topping:
7 medium eggs
1/2 cup (100g) sugar (or xylitol)
1 pinch of salt
1 tbsp. vanilla extract
28 oz. (800g) Cottage Cheese
17.6 oz. (500g) cherries (frozen & defrosted)

confectioners’ sugar for dusting (optional)

Für den Boden:
420g Mehl (Type 550)
150g Zucker (oder Xylit)
190g Butter, kalt

Für die Füllung/Belag:
7 Eier (M)
100g Zucker (oder Xylit)
1 Prise Salz
1 EL Vanille Extrakt
800g Hüttenkäse (körniger Frischkäse)
500g Kirschen (gefroren und aufgetaut)

Puderzucker zum Bestäuben (optional)

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Line a 10×12 inches (25x30cm) baking pan* https://amzn.to/3MFnCXb with baking parchment and set aside. Defrost the cherries – it’s ok if some are still slightly frozen.

2. For the base mix the flour and sugar (or xylitol) in a large bowl until well combined. Add the cold butter in small pieces and cut it into even smaller pieces with a knife or a pastry blender*. When done, continue with your hands and rub everything between your fingers to create streusels that start holding together when you press them together in the palm of your hands. Transfer to the prepared baking pan and press to the bottom and sides – you want a small rim, maybe an inch up the sides. Everything might seem a bit crumbly and dry but that is OK. Set aside.

3. Add the eggs for the filling to a large bowl and mix with the sugar, salt, and vanilla extract until well combined. Add the cottage cheese and mix in. To get a smooth mixture you can use an immersion blender to mix everything well.

4. Distribute about half of the cherries evenly on the cake base and carefully pour the cottage cheese filling over the cherries – if they try to rise to the top you can press them down. Sprinkle the remaining cherries on top of the filling and bake the cake for about 50 minutes. Turn off the oven and leave the cake inside with the door closed for another 10 minutes, then remove and let cool down completely on a wire rack. When cooled down place in the fridge for at least 4 hours or overnight. Dust with some confectioners’ sugar before serving (optional).

1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 25x30cm (10×12 inches) rechteckige Backform* https://amzn.to/3MFnCXb mit Backpapier auslegen und zur Seite stellen. Die Kirschen auftauen lassen – wenn ein paar noch leicht gefroren sind, dann ist das OK.

2. Für den Boden das Mehl mit dem Zucker (oder Xylit) in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Messer oder einem Teigmischer* in noch kleinere Stücke zerteilen. Anschließend mit den Händen weiterverarbeiten und alles zwischen den Fingern verreiben – dabei entstehen Streusel, die zusammenhalten sollten, wenn man sie in der Handfläche zusammenpresst. In die vorbereitete Backform schütten und am Boden und an den Seiten andrücken. Es soll dabei ein kleiner Rand entstehen, etwa einen 2,5cm hoch. Das Ganze ist eine etwas “bröselige” Angelegenheit, aber das passt so. Zur Seite stellen.

3. Die Eier für die Füllung in eine große Schüssel geben und mit Zucker, Salz und Vanille Extrakt verrühren. Den Hüttenkäse hinzugeben und unterrühren. Um eine homogene Masse zu erhalten, kann man mit einem Stabmixer einmal alles durchmixen.

4. Etwa die Hälfte der aufgetauten Kirschen gleichmäßig auf dem Kuchenboden verteilen, dann die Käsekuchenfüllung vorsichtig über die Kirschen gießen. Sollten die Kirschen nach oben kommen wollen, einfach wieder runterdrücken. Die restlichen Kirschen auf dem Kuchen verteilen dann für etwa 50 Minuten backen. Den Ofen ausschalten und den Kuchen bei geschlossener Tür noch einmal 10 Minuten stehen lassen, dann herausnehmen und auf einem Kuchengitter vollständig abkühlen lassen. Nach dem Auskühlen mindestens 4 Stunden oder über Nacht in den Kühlschrank stellen. Vor dem Servieren mit etwas Puderzucker bestreuen (optional).

Here is a version of the recipe you can print easily.

Description

If you like cheesecakes you might want to try this one here too – not made mit cream cheese but with cottage cheese. Works really well 🙂

For the base:
3 1/4 cups () all-purpose flour
() sugar (or xylitol)
. () cold butter

For the filling/topping:
medium eggs
() sugar (or xylitol)
pinch of salt
. vanilla extract
. () Cottage Cheese
. () cherries (frozen & defrosted)

Prevent your screen from going dark

2. For the base mix the flour and sugar (or xylitol) in a large bowl until well combined. Add the cold butter in small pieces and cut it into even smaller pieces with a knife or a pastry blender* https://amzn.to/3pVSXes. When done, continue with your hands and rub everything between your fingers to create streusels that start holding together when you press them together in the palm of your hands. Transfer to the prepared baking pan and press to the bottom and sides – you want a small rim, maybe an inch up the sides. Everything might seem a bit crumbly and dry but that is OK. Set aside.

Keywords: cheesecake, cherry, cottage cheese

Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.

How to make cottage cheese cheesecake

Preheat oven to 375 degrees F/190 degrees C. Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain.

Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.

To make a cookie crust, place crushed cookies with melted butter in a bowl and mix. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of a springform pan (photo 1). Set it aside.

To make the cottage cheesecake filling, transfer the drained cottage cheese to a large mixing bowl. Combine cottage cheese with sugar, sour cream, vanilla extract, and whole eggs with a hand whisk. Fold in almond flour and gently mix again (photo 2).

PHOTO 1 PHOTO 2

Pour the cottage cheese mixture into the prepared pan (photo 3) and bake cheesecake for 35-40 minutes (photo 4).

Take it from the oven and let it cool down (still in the pan) to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.

PHOTO 3 PHOTO 4

To make blackberry sauce, place blackberries with one tablespoon of water in a heavy-bottomed saucepan. Cover it with a lid, and cook over low-medium heat for about 7-8 minutes. Blackberries will fall apart and release juice.

In a small bowl, mix corn starch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.

Bring the saucepan to heat and cook, frequently stirring, on low for about 5 minutes until the sauce thickens. If it seems too thick, add 1-2 tablespoons of water, mix, and heat again. Pass the sauce through a fine-mesh sieve and discard the berries.

To serve, spoon the blackberry sauce over the individual slices and decorate with fresh berries.

How To Make Berry Cottage Cheese Cake

all purpose flour,
add more for dusting
yolks and whites separated

Preheat your oven to 360 degrees F and grease a 9-inch springform cake tin with cooking spray. Dust with flour, and tap to remove any excess. Set aside.
Sift together the flour, baking powder, and salt then set aside.
In a mixing bowl, combine the egg yolks and 1 ounce of sugar. Whisk for roughly 5 minutes until pale and light.
Add the cottage cheese and beat until evenly incorporated.
Fold in the sifted flour mixture into your egg yolk-cheese mixture until evenly incorporated. Set aside.
In another mixing bowl beat the egg whites until soft peaks.
Gradually add the remaining sugar while beating the egg whites.
Pour into your dusted cake tin and lightly tap to remove any excess air.
Bake for roughly 45 minutes until a cake tester comes out clean.
Once baked, allow the cake to cool down completely while at room temperature. The cake will deflate as it cools down and it is alright.
Once cool, remove the springform brace. You can either serve it at room temperature or chill then serve. Portion accordingly!

Recipe Variations

Next time you could try this cheese cake a different way:

How to make cottage cheese cheesecake?

2 hours and 45 minutes.

Prep time:First of all, preheat the oven. Then use a food processor to grind up the granola. Melt the butter and combine it to form a firm layer on the bottom of a springform pan.
Crunch time:Place the base into the oven to crisp up in just 6-8 minutes.
Bake time:Bake the cheesecake in the oven for 30 minutes. You’ll know when it’s ready because it should hold firm but still have a slight jiggle to it.
Rest time:Once it’s out of the oven and cooled, rest it in the fridge for 2 hours and then it’s ready to serve, enjoy!

Need to adjust your baking pan size?

No worries! This simple cake pan converter is here to help. Now you can easily adjust any size of pan to fit your needs.

How many calories are in a healthy cheesecake?

There are a sensible calories in this healthier cheesecake.

It also has grams of protein which will help you feel fuller than a regular cheesecake will.

Here is an overview of the rest of the information for this healthy dessert recipe.

Recipe card

This cottage cheese cheesecake is a healthy twist on a classic cheesecake. Enjoy a delicious cookie crust with a silky, creamy cottage cheese filling and a luxurious blackberry sauce.

Total Time: 1 hour (plus resting time)
Yield:
Method:
Cuisine:

For cookie crust:

() crushed cookies/biscuits
butter, melted

For cottage cheesecake filling:

+ 2 tablespoons () cottage cheese, drained
+ 2 ½ tablespoons () sour cream
large eggs
() granulated sugar
vanilla extract
() almond flour

For blackberry sauce (optional):

() blackberry (plus a few for decoration)
water
granulated sugar
cornstarch

Preheat oven to 375 degrees F/190 degrees C. Place cottage cheese in a large fine-mesh sieve, stainer, or colander lined with a cheese or mesh cloth. Let the excess liquid drain. Meanwhile, grease a 7-inch (18 cm) leakproof springform pan and line it with parchment paper on the bottom and sides.
To make a cookie crust, place crushed cookies with melted butter in a bowl and mix. With the flat bottom of a glass or the back of a tablespoon, press the crust into the bottom of the pan. Set it aside.
To make the cottage cheesecake filling, transfer the drained cottage cheese to a mixing bowl. Add sugar, sour cream, vanilla extract, and eggs, and mix with a hand whisk. Fold in almond flour and gently mix again.
Pour the mixture into the prepared pan and bake for 35-40 minutes. Take it from the oven and let it cool down to room temperature for a couple of hours. Or chill the cheesecake in the refrigerator for 2-4 hours.
In a small bowl, mix cornstarch, sugar, and 1 tablespoon of water. Remove the cooked blackberries from the heat, and add the cornstarch mixture, stirring constantly.
To serve, spoon the blackberry sauce over the individual slices and decorate with fresh blackberries.

Notes

To recalculate ingredients for a springform pan of a specific size, please, use this simple cake pan converter.
Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
To sieve cottage cheese manually, use the back of a tablespoon to pass cottage cheese through the fine mesh sieve. Working in small batches helps.
Don’t overbake cheesecake: it is ready when it’s center still wobbly. It will firm up as it cools.
Let it cool down before cutting it with a sharp knife.
Store your cottage cheesecake refrigerated in an airtight container for up to 2-3 days.

Serving Size:
Calories:
Sugar:
Sodium:
Fat:
Saturated Fat:
Carbohydrates:
Fiber:
Protein:
Cholesterol:

Keywords: cottage cheese cheesecake, cottage cheesecake

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

Health benefits

You may ask what health benefits can come from eating cheesecake, but the best part about this dessert is that it’s a protein cheesecake (we love a good high protein pudding).

It has all the taste of some of the best cheesecake recipes but the key ingredient that is helping on the health side is the cottage cheese.

Having a high-protein ingredient means it is great at helping us to feel fuller for longer. This is important if you are eating a diet that is aimed at weight loss.

You shouldn’t deny yourself any food groups when it comes to watching your weight.

Within a calorie-controlled diet, it is great to get that sweet fix with healthy cheesecake recipes like this one.

Cottage cheese can also help when building muscle. It’s also high in B vitamins, selenium, and calcium which help to support bone strength.

Although I have reduced the amount of sugar to keep it a low-fat cheesecake recipe, it is still loaded with taste and flavor.

This all comes from the natural ingredients like the vanilla, lemon, and berries that I’ve added.

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Cheesecake FAQs

We’ve answered some of your key cheesecake questions!

How many calories are in cottage cheese?

There are 98 calories in 100 grams of cottage cheese.

How to store cheesecake?

It is best to keep the cheesecake in an airtight container inside the fridge for 3-4 days (if you can make it last that long!).

What to serve with cheesecake?

You can serve your cheesecake with more fresh fruit, or you could add low-fat whipped cream or natural yogurt.

Can I make cottage cheese cheesecake ahead?

You can make cheesecake ahead of time as long as it’s used within 48 hours to keep it at its freshest.

Is cheesecake healthier than cake?

Cheesecake certainly can be healthier than cake. Taste.com gives some reasons why in their article.For this easy dessert, I chose lower amounts of sugar and a high-protein ingredient to make this a nice healthy cheesecake.

What can I replace sugar with in cheesecake?

To replace the sugar you could use a sugar-free alternative such as Xylitol or Stevia which is a plant-based alternative.

What sweets can I eat while trying to lose weight?

Within a calorie-controlled diet, you can eat most sweets while trying to lose weight. However, it is best to aim for around 200 calories for a dessert.

Staying within this guideline means you can still enjoy a sweet treat but that will also help you stay on track with your weight loss.

Expert Tips

To recalculate ingredients for a springform pan of a specific size, please, use this simple cake pan converter.
Use a food processor or a blender to mix the cheesecake ingredients from start to finish if preferred.
To sieve cottage cheese manually, use the back of a tablespoon to pass cottage cheese through the fine mesh sieve. Working in small batches helps.
Don’t overbake cheesecake: it is ready when it’s center still wobbly. It will firm up as it cools.
Let the baked cottage cheesecake cool down before cutting it with a sharp knife.

Why you should try this recipe

Healthier cheesecake. Due to low calories and high nutritional profile, this cottage cheese cake, sometimes spelled like this, is a healthier alternative to classic cheesecake.

Brings a nutrient-pack food to kids. While cottage cheese is on a list of foods that kids dislike, cottage cheese in baking is almost unnoticeable. So don’t pass this opportunity to introduce cottage cheese to your kids’ diet.

Easy cheesecake recipe. With simple ingredients and no water bath required, this one-bowl recipe (with a food processor or blender option) is easy to make.

Makes a special breakfast. Choose a no crust cheesecake version (see below) and make it for breakfast. Serve it with blackberry sauce to upgrade it to an extra-special morning treat.

Perfect for any occasion. This cottage cheese dessert is warm and cozy and is a delicious alternative to a traditional birthday cake. Cottage cheesecake brings so much comfort to the table.

Variations & Substitutions

You can create the perfect cottage cheesecake for any occasion with numerous variations and ingredient substitutions.

Cheesecake with cottage cheese and cream cheese: Swap half of the cottage cheese in your cheesecake with full-fat cream cheese for a smooth and creamy twist.

No crust cheesecake. Omit the cookie crust and make a crustless cottage cheese cheesecake in no time.

Farmer cheesecake (aka dry curd cottage cheese cheesecake): Enjoy a delicious eastern European twist on old fashion cheesecake with cottage cheese.

Just omit the cookie crust and replace cottage cheese with store-bought or homemade farmer’s cheese to create a traditional Ukrainian cheesecake called Zapekanka.

Gluten-free cottage cheesecake. Replace wheat cookies or biscuits with gluten-free digestive, rich tea biscuits or other cookies of your choice.

Lemon cheesecake with cottage cheese: Add half of the lemon zest to the cheesecake filling to bring a tangy note.

Cottage cheese yogurt cheesecake: Enjoy creamy and delicious cheesecake by switching out sour cream with Greek yogurt.

Low carb cottage cheese cheesecake: Instead of full-fat dairy products, use fat-free or low-fat cottage cheese and sour cream.

You can cut back on the sugar or choose your favorite sweetener instead. If you are looking for a sugar-free cottage cheesecake recipe, try this diabetic cheesecake.

Single serving cheesecakes: Make mini cottage cheese cheesecakes using individual ramekins. Just don’t forget the softened butter for greasing them.

Play with add-ins. Add raisins or chocolate chips to the cheesecake filling and bake as directed in the recipe.

Mix and match cheesecake toppings. Serve your cheesecake with fresh fruit, homemade berry compote, store-bought cherry pie filling, chocolate shavings, melted chocolate, streusel topping with caramel, etc.

Let’s take a look at what main ingredients we have in this recipe.

For this delicious dessert, I’ve gone for something a bit different on the base. Rather than the traditional cheesecake base of digestive biscuits, I’ve chosen to use ground-up granola.

It still gives us a lovely crunchy, crumbly base and is perfect for this healthy cheesecake recipe.

I then combine it with melted butter which holds it all together nicely and not only gives a buttery taste but it also helps it go golden brown in the oven.

However, you can still use a biscuit base if you prefer. If you’re aiming for being health-conscious, aim for low-fat biscuits if possible.

On top of the cheesecake before baking I added some fresh berries. I recommend raspberries or blueberries.

The heat from the oven as it bakes really helps the berries to burst so they can release all their flavor and help the cheesecake taste even more amazing!

More Recipes Like This

If you like this recipe I’m sure you’re going to love these too:

Now you really can have your cake and eat it with this healthy high protein cheesecake. Low on sugar but not low on yum!

low sugar granola or muesli (alternatively sweet, low-fat biscuits like Graham crackers)
low fat cottage cheese (or use regular cottage cheese if you’d prefer)
(medium or large)
(or ½ vanilla bean)
raspberries or blueberries

Preheat the oven to 200 C, 390 F.
Process or grin the granola (or biscuits if using) roughly. Place it on a baking pan.1 ½ cups low sugar granola or muesli
Melt the butter and drizzle over the granola. Mix until incorporated.3 tbsp butter
Press the granola mix into the base of a circular 26cm baking tin (or rectangle 20cm x 28cm) with your hands until you have an even layer.
Meanwhile, blend the cottage cheese, eggs, cornstarch, cream, sugar, lemon zest, vanilla extract and salt until completely homogenous, shiny and creamy.3 cups low fat cottage cheese, 2 tbsp cornstarch, ⅓ cup cream, 4 tbsp sugar, ¼ tsp salt, 1 tsp vanilla extract
Pour batter over the cookie base and scatter the berries on top.½ cup raspberries or blueberries
Bake for 30 minutes until most of the cheesecake is solid and the center still has a bit of a jiggle when moved and the edges have some browning.
Take out of the oven and rest for at least 2 hours in the fridge.

Amount per Serving

% Daily Value*

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

This is no average cheesecake recipe and it has quickly become one of my favorite desserts.

It has that amazing cheesecake flavor but doesn’t interrupt my healthy eating plan. I can still get the best results from my healthy diet (that’s as long as I don’t accidentally eat the entire thing!).

There is also a weekly high-protein meal plan available to help you gain muscle and tone up.

Dave

I’m not a foodie, although I do love eating. I believe food should serve us and our goals, not hinder. Taking control and responsibility for what I eat is important to me.

Abril

Creator and photographer of this wonderful recipe!

I am a recipe developer and food photographer from Quito, Ecuador. I work with websites and blogs from around the world developing recipes and photographing them. I also work with online and print magazines writing about food. I dedicate my work in the kitchen and through the lens to explore food from different backgrounds, origins and diets. I would describe my style as “comfort food with a twist”. My goal is to create recipes that are homely, yet attractive, delicious and have something different and exiting to them.

Recipe FAQ

Is there cheese in cheesecake?

Cheesecake is made with soft, fresh cheese as a primary ingredient, such as cream cheese, mascarpone, cottage cheese, or ricotta.

Is cheesecake healthy?

Despite cheesecake being rich in protein and calcium, it is high in fat and sugar, so it carries a high-calorie intake. So cheesecake is a food that should really be enjoyed in moderation.

Can you use cottage cheese in cheesecake?

You can make cheesecake with a healthier alternative to cream cheese – cottage cheese, which is high in protein, calcium, and selenium and low in fat and carbs.

Is cottage cheese cheesecake healthier than regular cheesecake?

While cottage and cream cheese are rich in vitamins, cottage cheese is packed with more protein, fewer calories, and less fat and carb content than cream cheese. So it seems that cottage cheesecake is a healthier winner than its regular counterpart.

Where to buy cottage cheese?

You can buy fresh cottage cheese in a dairy department or a specialty cheese or deli area in a grocery store. Look for it in a farmer’s market along with farmer’s cheese, which is an excellent alternative to cottage cheese.

How to store it

Store your cottage cheesecake refrigerated in an airtight container for up to 3 days.

Can you freeze cottage cheesecake? Wrap it with plastic film and aluminum foil and freeze it for up to 3 months. To thaw, please leave it in the refrigerator overnight.

Cookies: Use digestive biscuits, graham crackers, or gluten-free alternatives. Crush them with your hands, use a food processor, or place cookies in a plastic bag and crush them with a rolling pin.

For an easy cheesecake base, try using store-bought regular graham cracker crumbs. Or turn those biscuit scraps from Medovik Tort into a delicious cookie crust.

Butter: The recipe calls for unsalted butter, melted and cooled to room temperature.

Cottage cheese is the key ingredient. For the best results, choose full-fat cottage cheese, but you can replace it with low-fat or fat-free options.

Sour cream: To make your cheesecake creamy, opt for full-fat sour cream, although a healthier low-fat alternative will also work.

Almond flour: use almond flour (not almond meal) or replace it with hazelnut meal.

Eggs: Use large eggs at room temperature. Take them to the counter about 30 minutes before you start.

Sugar: The recipe calls for granulated or caster sugar.

Vanilla extract: Choose the most flavorful Madagascar Bourbon pure vanilla extract or replace it with an alcohol-free vanilla flavor.

Blackberry: Use fresh or frozen blackberries to make the berry sauce. Let the frozen berries defrost, collecting the juice. You can replace blackberries with raspberries if desired.

Cornstarch is used as a thicker to make the blackberry sauce.