Spray and line an 8 x 8 baking pan. Preheat oven to 325º F.
Combine the graham crumbs, sugar and melted butter in a bowl.
1 cup graham cracker crumbs, ¼ cup butter, ¼ cup granulated sugar
Press into the prepared baking pan and bake for 15 minuntes. Remove from oven and set aside.
Make the Cheesecake:
Separate the egg. Place the yolks in a large bowl. Place the whites in another bowl, you will beat them later.
4 large eggs
Using a hand beater, mix well. You can also whisk by hand.
Add the sour cream, sugar, cornstarch. Blend until light yellow in colour.
1 tablespoon full fat sour cream, 2 tablespoons cornstarch, ½ cup granulated sugar
Add the lemon zest.
2 teaspoons lemon zest
Add the pressed cottage cheese and blend well to combine.
1 pound dry pressed cottage cheese
Beat the egg whites until they form soft peaks.
Stir in ¼ of the whites to the cheesecake mixture. Mix to combine. Fold in the remaining eggs whites just to combine.
Pour mixture into baking dish (with the pre-baked crust).
Bake for approximately 40 minutes. Edges will be firm.
Remove from oven. Cool to room temperature. Place in the fridge once it cools.
To Serve:
Remove cheesecake from pan. Easier to do when the cake is cold right out of the fridge.
Slice into serving pieces.
Top with jam and enjoy. (I like to slightly warm the jam before topping).
½ cup apricot jam
Video
Notes
You can also use a springform pan for baking this cheesecake.Any type of jam works as a topping. I like to slightly warm the jam so it is easier to spread.You can serve this cold or let it sit for a bit on the counter after you take it out of the fridge.Always keep leftovers covered in the fridge.
Tried this recipe?Snap a photo and tag me on Instagram @homemadeandyummy