The origin of cheesecake is connected with ancient Greece. The Greek doctor wrote the book “The Art of Cheesecake Cooking”. The modern recipe was first found in a 1390 English cookbook. There are two versions of cheesecake preparation – with baked filling and no-bake. Today I offer the first option.

Cottage cheese cheesecake with raspberry sauce

Servings 12



  • 210 g graham crackers
  • 100 g butter (melted)


  • 750 g cottage cheese
  • 300 g yogurt (raspberry flavor)
  • 3 tbsp honey
  • 3 eggs
  • 3 tsp flour
  • 2 g vanilla sugar

Raspberry sauce

  • 1.5 cup raspberry
  • 1.5 tsp flour
  • 1 tbsp sugar
  • 80 ml water


  • Grind the graham crackers in a food processor, add the melted butter. Mix and spread in a 28 cm diameter mold.
  • Sauce: Place flour and sugar in a pot, and mix. Then slowly add water and raspberries. Place on low heat, and stir. Boil for 5 minutes. Strain the prepared sauce to remove the raspberry seeds. The sauce is ready.
  • To prepare the filling, combine all the ingredients in a food processor. Transfer to the prepared form, and pour the sauce. Use a wooden stick to make a circular motion to get this effect.
  • Bake at 175 degrees for 1 hour. Cool and serve.
    Bon Appetit!
Course: Dessert
Keyword: basquecheesecake, raspberry

Hello, I'm Medea, an endocrinology resident and avid cook. On this website, I share everything I love – delicious recipes, travel recommendations, and articles about healthy eating.

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