Old Fashion Cheesecake with Rhubarb toppping

Cheesecake for Easter Dinner, why not?  I have been making cheesecake with cottage cheese and quark cheese for Easter, but not recently.  This year, I decided to find my recipe and was reminded that using cottage cheese is more like a cheese tasting cake than when using the sweet cream cheese version

The recipe I used was very easy to make and delicious.  Very much like my Grandmother used to make. 

Cottage Cheese Cheesecake 

• 2c Cottage Cheese
• 1/2 c Milk
• 2 Eggs
• 1/3c Sugar
• 3T Flour
• 1 Lemon, juice and rind
• 1 tsp Vanilla
• pinch of salt

Base

• 3/4 c flour
• 1/2 c oatmeal
• 1/2 c butter
• 1/2 c nuts

This is a great base for the cheesecake.  I prefer this base to a graham wafers base

Place everything into the blender or food processor to blend until smooth! 


Since I did not have any graham wafers, I used coconut cookies and pulsed them in a food processor to make crumbs, pulse in 1/3 c of melted butter and form crumbs

Press into a spring form pan, pour in the cottage cheese mixture
Bake in a preheated oven of 325 for 50 to 60 minutes

I have seen topping of Rhubarb for cheesecakes in Europe

Rhubarb topping

• 2 cups Rhubarb
• 1/3 c sugar, or to taste
• Lemon rind and juice
• fresh ginger
• orange slices

Cook on the stove in a sauce pan until rhubarb soft

Yes, peeps and sprinkles certainly add to this cheesecake in my grandchild's opinion!