Mother-in-law’s Baked Cheesecake

This one has a soft spot in my heart, it’s one of the first recipes my mother-in-law shared with me when I joined the family. Simple ingredients, gentle steps, and the loveliest creamy bake. It’s the kind of cheesecake you can dress up with fresh cream or keep classic with a quick blueberry compote. Easy, reliable, and always a crowd-pleaser!

INGREDIENTS

FOR THE BASE/CRUST

• 250 g or 1 ½ cups graham cracker crumbs
• 8 tbsp of unsalted butter (melted)
• 1 or 2 tbsp of sugar (depends how sweet you want the crust to be)
• 1/8 tsp salt

FOR THE FILLING

• 2 cottage cheese 450g or 2 cream cheese 500g (I used lactose-free cottage cheese)
• 4 large eggs yolks (separate yolks from whites)
• 1 cup of sugar
• 1tsp of vanilla extract/essence

INSTRUCTIONS

1. Preheat the oven to 160°C / 320°F.
2. Base/crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Spray a 9-inch springform pan with non-stick spray, then press the crumbs firmly into the base. Bake for 10 minutes or chill in the fridge for 10 minutes to set.
3. Filling: In a large bowl, beat the cottage/cream cheese, sugar, egg yolks, and vanilla until smooth (by hand or with an electric mixer).
4. In a separate bowl, whisk the egg whites to stiff peaks, then gently fold them into the filling mixture.
5. Pour the filling over the crust, smooth the top, and bake for about 40 minutes, or until the cheesecake is set.
6. Cool, then serve as is, with lightly whipped cream, or with a blueberry compote.

Jen’s little notes

• Lactose-friendly swap: Lactose-free cottage cheese keeps it light and creamy.
• Topping ideas: Fresh berries, a drizzle of honey, or that blueberry compote you know I love.