AMAZING NO-BAKE COTTAGE CHEESE CHEESECAKE
A creamy, mousse-like cake with delicate cheesecake flavor. This is a perfect light dessert and you would no one would ever guess there's cottage cheese in it. Incredibly light, versatile, cheap and easy, this will not disappoint. All you need is a blender.
Provided by lilsweetie
Categories Cheesecake
Time 5m
Yield 1 Cake, 6 serving(s)
Number Of Ingredients 7
Steps:
- Make the crust by combining crumbs sugar and stirring in melted butter. Press into a 9" spring-form pan and refrigerate while you prepare filling.
- In a blender or food processor, process cottage cheese until smooth. Stir in dissolved Jell-o powder and pulse to combine. Dump into a separate bowl and fold in Cool Whip streight from freezer, do not thaw. When evenly combined, pour over prepared crust and chill in refrigerator until set (3 hours).
Nutrition Facts : Calories 513, Fat 27.1, SaturatedFat 18.8, Cholesterol 30.8, Sodium 586.8, Carbohydrate 56.8, Fiber 0.8, Sugar 41.6, Protein 12.5
OREO LOVER'S CHEESECAKE
Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated.
- Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack).
- Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half.
- Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold.
OMA'S COTTAGE CHEESECAKE
A delicious cheesecake that's so easy to make. Lower in calories, too!
Provided by Sheryl K.
Categories Desserts Cakes Cheesecake Recipes
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
- In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
- Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.
Nutrition Facts : Calories 238.8 calories, Carbohydrate 29.2 g, Cholesterol 63.5 mg, Fat 9.7 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 5.3 g, Sodium 381.1 mg, Sugar 21.5 g
EASY PHILLY OREO CHEESECAKE
Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
- Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 32.7 g, Cholesterol 124.7 mg, Fat 27.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 443.3 mg, Sugar 21.7 g
COTTAGE CHEESE CHEESECAKE WITH OREO CRUST
My mom was making this for a family party and I was skeptical because of the cottage cheese. While my uncle (the dessert king) was eating it and loving it, I said "Did you know that you can make cheesecake with cottage cheese?" He said "I don't think that would be good." (As he was on his second piece!) Needless to say he was surprised and he never would have known that it was was made from cottage cheese instead of cream cheese and that it was BETTER for him than regular cheesecake!
Provided by Chicken Finger
Categories Cheesecake
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For the crumb crust: In a bowl, mix together the ingredients until well combined. Press into a 9 inch springform pan or a 10 inch pie plate.
- For the chilled cheesecake: Combine the gelatin and 3/4 cup of sugar in a medium saucepan.
- Beat the egg yolks, then stir in the milk gradually.
- Stir into the gelatin mixture and place over low heat. Cook, stirring constantly for 3-5 minutes or until gelatin dissolves and mixture is slightly thickened.
- Remove from the heat and stir in the lemon rind, lemon juice and vanilla extract.
- Beat the cottage cheese with and electric mixer at high speed for 3-5 minutes or until completely smooth. Stir into gelatin mixture, then chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
- Beat the egg whites until stiff, but not dry. Add 1/4 cup sugar gradually and beat until very stiff. Fold into the gelatin mixture, then fold in the whipped cream.
- Turn into the prepared pan. Chill for 3-4 hours or until firm. Loosen side of pan with a sharp knife and release springform.
- You can decorate the cheesecake with chocolate leaves in a circular pattern on top and/or place fresh raspberries in the center.
Nutrition Facts : Calories 413.6, Fat 24.9, SaturatedFat 14.3, Cholesterol 125.2, Sodium 414.6, Carbohydrate 35.2, Fiber 0.1, Sugar 31.4, Protein 13.7
OREO CHEESECAKE
An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F.
- Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g
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