Sour Cream or Cottage Cheese in Cheesecakes?

Question

I have a recipe I am supposed to make for a family reunion in August for a raspberry cheesecake. Its a recipe I have never used before so I am going to try it out this week. I just noticed that it calls for cottage cheese instead of cream cheese like all my other recipes. I know I can substitute sour cream for the cottage, but I was wondering how other people felt about using cottage cheese in their cheesecakes. I personally hate cottage cheese so I am afraid I won't eat it knowing that its in there. Please give me your opinions. Thanks very much!

Ooops, cottage cheese instead of sour cream. It does have cream cheese in it as well, but like I said I have never made one with cottage cheese. They have always been cream cheese and sour cream.

this is the link to the recipe that my soon to be mother in law picked out for me to make.
http://allrecipes.com/Recipe/Very-Berry-Cheesecake/Detail.aspx

Answer 1

You've pretty much answered your own question......you hate cottage cheese, why ruin a dessert that you're gonna eat if it's going to be made with cottage cheese......I'd stick with a tried and true recipe for your raspberry cheese cake......and yes, you can substitute cottage cheese for the cream cheese, it's all going to be blended into a homogeneous smooth mixture, and the mixing breaks up the curds of the cottage cheese, and any remaining (tiny particles of cottage cheese) will disappear during the baking process.......choice is your preference, I prefer a dense, thick New York style cheesecake, just my preference, whereas another host of people like a light, silken, "souffle" like cheesecake......Not me.....like I said, just a preference.......Oh, and while we're on the subject, have you ever tried substituting tofu in your cheesecake?? Works out pretty darned well (you have to use the soft, silken tofu, the firm won't do it......) At any rate, I'm sure that you'll make a raspberry cheesecake that will be the Bomb!!! Enjoy and why not share your recipe with us?? Let us know how the CC turns out!!!

Christopher

Answer 2

I have made many MANY cheesecakes with cottage cheese and the people eating these cheesecakes had no idea until I told them. I too hate cottage cheese but as cheesecake it is fabulous.(and I am picky)

Generally your toppings are sooooo darn over powering in their flavor that even those who claim they can taste the difference really admit it is still pretty darn good cheesecake.

You go ahead and make it... You will be pleasantly surprised. I always have a tub or two of cottage cheese in the freezer for any cheesecake orders I get. My customers KNOW I use cottage cheese and they couldn't care less.

Happy Baking ! : )

Answer 3

Sometimes cooks will substitute cottage cheese because it's more 'diet' friendly. It has less fat and sometimes less sugar in it than cream cheese. For some that are diabetic, they can get away with eating more cottage cheese than cream cheese by volume. If you're making the dessert for people that don't have those concerns, I would definitely use cream cheese.

Answer 4

I would go for the cream cheese - using cottage cheese in a cheesecake just sounds weird.

Answer 5

I have always used sour cream seems like cottage cheese would give it a different consistency.

Answer 6

i would just not use the recipe and find another one that you are more comfortable with.
personally i hate cottage cheese as well and would be very upset if i found some in my cheesecake
go with the real stuff ......if you are unsure there is probably a good reason for it .

Answer 7

Never used it in a cheesecake; never will. Used ricotta in a pie once and it was shocking how well it came out; but I just don't think that's the way to go in a cheesecake

Answer 8

sour cream make better cheese cake but my own opinion,,

Answer 9

Sounds kinda gross. I'm sure you can use cream cheese instead.

Answer 10

sour cream