This vintage cottage cheesecake, dated December 30, 1950, from Martha Joe’s handwritten collection, is a nostalgic take on an old-fashioned cheesecake recipe. Unlike modern cream cheese-based versions, this one uses cottage cheese for a lighter texture and delicate tanginess. The batter combines butter, eggs, sugar, and vanilla for a rich, custard-like filling, which bakes into a smooth, slightly airy dessert. A hint of cornstarch helps set the filling, while the technique creates a classic cheesecake reminiscent of mid-20th-century home baking traditions.
Ingredients
- 1 lb cottage cheese
- 1 cup butter (softened)
- ½ cup flour
- 1 cup sugar
- ¾ cup milk
- 2 eggs (large )
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 cup crushed pineapple (optional, per notes)
- prepared pastry shell
Instructions
Step 1: Prepare Cheese Mixture
- Rub the cottage cheese through a sieve or blend until smooth.
- Mix in the sugar until well combined.
Step 2: Make the Batter
- Add the butter gradually, mixing well.
- Blend in the flour and stir until smooth.
Step 3: Add Eggs and Flavoring
- Beat eggs in one at a time, mixing well after each addition.
- Stir in the vanilla extract.
Step 4: Combine Wet Ingredients
- Slowly add the milk, mixing until the batter is creamy and smooth.
Step 5: Add Cornstarch and Pineapple (Optional)
- Stir in 1 tablespoon cornstarch for stability.
- If using pineapple, fold it in gently.
Step 6: Assemble the Cheesecake
- Pour the mixture into a prepared pastry shell.
Step 7: Bake
- Bake in a hot oven at 400°F (200°C) for 10 minutes.
- Reduce heat to 325°F (165°C) and bake for 30 minutes more, or until set.
Step 8: Cool & Serve
- Allow to cool completely before slicing.
Tips
- Press cottage cheese through a sieve as written for a very smooth texture
- Substitute ricotta for a different, slightly grainier Old-World style filling
- Add pineapple or nuts as mentioned on the card for a 1950s-style variation
- Use a prebaked pie shell to prevent sogginess
- Chill fully after baking for cleaner slices
- Add lemon zest for a brighter flavor
- Swap part of the cottage cheese with cream cheese for richness
- Top with cherries or pineapple for a vintage presentation
- Dust lightly with powdered sugar before serving
- Bake in a water bath to reduce cracking
Nutrition
Calories: 320kcalCarbohydrates: 26gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.7gCholesterol: 95mgSodium: 180mgPotassium: 120mgFiber: 0.5gSugar: 18gVitamin A: 650IUVitamin C: 1.5mgCalcium: 110mgIron: 0.6mg
Tried this recipe?Let us know how it was!