This rich, creamy, savory and decadent cottage cheese cheesecake is a pleasant surprise in taste and more calorie conscious than its counterpart ricotta cheese cheesecake. In the German culture (where my great-great grandfather on my mom’s side of the family originated from) they use a cheese like small curd cottage cheese in their cheesecake.  My recipe has many similar qualities, but the crust is different.  This cake is fluffy and has a light-as-air consistency, in comparison to most American cheesecakes, especially New York Style Cheesecake which are very dense. Give my Basil Cheesecake with Raspberries a try. This will become a family favorite. It will not disappoint. And since it has cottage cheese in it, I am pretty sure eating it for breakfast is perfectly fine!