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Virginia's Cheesecake
Virginia’s Cheesecake is a nostalgic American dessert that blends the simplicity of cottage cheese with the richness of sour cream, creating a lighter yet still indulgent cheesecake. Unlike modern cream cheese–based cheesecakes, this version uses dry cottage cheese, whipped egg whites, and a hint of lemon juice for brightness. The graham cracker crust adds a familiar, buttery crunch, while the tangy sour cream topping balances the sweetness. Baked until golden and sprinkled with nutmeg, this cheesecake offers a rustic charm and old-fashioned flavor that makes it a timeless favorite at family gatherings, church socials, and holiday tables.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 295 kcal

Ingredients
  

Crust:

  • 1 ¼ cups graham cracker crumbs
  • ½ cup butter (melted)
  • 2 tbsp sugar

Filling:

  • 2 cups dry cottage cheese
  • 5 egg yolks
  • 1 cup sugar
  • 1 ½ tbsp flour
  • ½ tsp salt
  • 2 tsp lemon juice
  • ½ pint thick sour cream
  • 5 egg whites (stiffly beaten)

Topping:

  • ground nutmeg (for sprinkling)

Instructions
 

Step 1: Prepare Crust

  • Crush graham crackers into fine crumbs.
  • Mix crumbs with melted butter and sugar.
  • Press firmly into the bottom of a flat cake pan.

Step 2: Prepare Filling

  • Beat egg yolks until smooth.
  • Add cottage cheese, sugar, flour, salt, lemon juice, and sour cream. Mix well until creamy.

Step 3: Fold in Egg Whites

  • Gently fold stiffly beaten egg whites into the cheese mixture until combined.

Step 4: Assemble & Bake

  • Pour filling over prepared crust.
  • Sprinkle the top lightly with nutmeg.
  • Bake at 350°F for 30–35 minutes, until set and lightly golden.

Step 5: Cool & Serve

  • Allow to cool before slicing.
  • Serve plain or with fresh fruit on top.

Tips

  • Use full-fat sour cream for richest texture, as implied by “thick sour cream.”
  • Dry-curd cottage cheese can be blended briefly for a smoother filling.
  • Allow cake to cool completely before slicing for clean wedges.
  • Add 1 tsp vanilla to the filling for a more classic cheesecake flavor.
  • For a firmer crust, pre-bake crust 8 to 10 minutes before adding filling.
  • Substitute part-skim cottage cheese for a lighter version.
  • Bake in a springform pan for easier unmolding.
  • Chill at least 2 to 4 hours after baking for best texture (even though not stated on card).
  • Add citrus zest (lemon/orange) to brighten flavor.
  • Top with fresh berries or fruit compote before serving.

Nutrition

Calories: 295kcalCarbohydrates: 26gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 115mgSodium: 270mgPotassium: 170mgFiber: 0.5gSugar: 18gVitamin A: 550IUVitamin C: 1mgCalcium: 120mgIron: 1mg
Keyword cheesecake, cottage cheese cheesecake, dessert, graham cracker crust, handwritten recipe, heirloom recipe, sour cream cheesecake, vintage recipe
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