Cathy’s New York Cheesecake Features Westby Creamery Cottage Cheese
Jan 31, 2020 (Westby, WI)
Everyone loves a homemade treat from their Valentine in February, and that’s why we’re offering this easy-to-make New York cheesecake that features Westby Creamery cottage cheese. This recipe comes to you from the kitchen of Westby Creamery Staff Accountant Cathy Sis.
Sis grew up in St. Cloud, Minn. and drew creative culinary influence from her mom. “My mom could make one chicken feed our family of seven kids plus my two uncles that lived with us,” Sis said. At 91 years young, Sis said her mom remains very resourceful. This type of resourcefulness has inspired Sis to experiment with her recipes.
Cheesecake, she said, is very simple to make but calorie heavy. To cut some of the calories she uses Westby cottage cheese. “If you’re going to substitute an ingredient it has to be of the best quality, or you will miss the flavor or texture. Westby cottage cheese has what it takes to make a calorie positive change without losing the reason cheesecake is such a great dessert.”
Cathy’s New York Cheesecake Recipe
Pre-heat oven 325 degrees F
9 whole graham crackers crushed fine
½ stick butter melted
1 tablespoon sugar
16 oz cottage cheese (strained over clean dish towel or paper towels for 30 minutes)
16 oz light cream cheese (2 pkgs) room temperature
1 cup Greek yogurt (Cathy likes lemon but plain or vanilla is fine)
1 ½ cups sugar
1 tsp grated lemon zest
1 tablespoon vanilla
3 large eggs room temperature
Crust – Combine sugar, graham crackers and melted butter. Press on the bottom of 9” springform pan. Place on a baking sheet and bake for 10 – 15 minutes. Cool.
Raise oven temp to 500 degrees F
Filling – Blend cottage cheese until smooth. Add yogurt and cream cheese and blend until smooth – about two minutes.
Add sugar, lemon zest and vanilla – process for one minute – then, with mixer running, add eggs one at a time until blended.
Wipe sides of springform pan with oil on a paper towel and pour in the cheesecake mixture.
Set the pan on a baking sheet and bake 10 minutes at 500 degrees F without opening the oven door (to prevent cracks).
Reduce temperature to 200 degrees F (don’t open oven door). Bake for 1½ hours until the middle is solid.
Cool on counter for three hours. Run a knife around edge every hour to loosen sides.
Refrigerate until cold. Dab any moisture that collects on top of the cake with a paper towel.