Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius) for a regular
cheesecake or 400 degrees Fahrenheit (200 degrees Celsius) for individual cheesecakes (with or without crust).Blend the cottage cheese using an immersion blender until well blended. Add sugar, eggs, sour cream, and vanilla, and blend for another minute or two. Add the cream cheese and blend.
Pour into a graham cracker crust, individual crusts, or muffin tins and bake for 1 hour for a regular cheesecake and 20 minutes for individual cheesecakes.
Directions
Tips:
You can add two tablespoons cornstarch for a thicker cheesecake.
Notes:
I like to do this quickly in the morning, and I want it to be as easy as possible. If you don’t have time to soften the cream cheese or blend the cottage cheese, you can skip these steps, but you’ll definitely get a smoother texture if you don’t. (I’ve made it both ways!)
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can you freeze these?
Yes, it should freeze well.
Does this need to be chilled before serving?
If you want it to taste more like a classic cheesecake, I would chill it.
can i use stevia instead of sugar?
I've never baked with it so I'm not sure how it works.