1 ½ lbs (24 oz) Cottage Cheese
¾ Cup Sugar
2 eggs
2 Tbsp Cornstarch
1 tsp Vanilla
½ pint (8 oz) Sour Cream

Blenderize until smooth.

Bake 50 minutes at 350 degrees.

I have played with the recipe and added many things to it. I usually use fat free cottage cheese and sour cream. I often mix half and half splenda and sugar, but it tastes just fine with all splenda.

For Chocolate Cheesecake, I added three heaping soup spoonfuls of cocoa powder, before I turned on the blender. Use your best judgment.

For the crust I make a basic graham cracker crust with graham cracker crumbs (chocolate ones for chocolate cheesecake) and melted butter. Then pat it in the bottom of the pan.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.