HEALTHY CHEESECAKE WITH COTTAGE CHEESE
Surprise yourself with a Healthy Cheesecake made with cottage cheese and Greek yogurt. It's much higher in protein than a classic cheesecake, but you'll never be able to taste the difference. Serve it with blackcurrant jam for a beautiful sweet tang.
Provided by The Worktop
Categories Fruits and Yogurts
Time 1h20m
Number Of Ingredients 13
Steps:
- Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick.
- Preheat oven to 350°F / 176°C.
Nutrition Facts : Calories 232 kcal, Carbohydrate 28 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 54 mg, Sodium 248 mg, Sugar 20 g, ServingSize 1 serving
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
COTTAGE CHEESE CHEESECAKE
Low fat alternative to a regular cheesecake. I made this for my husband who is a diabetic and he loved it. Original recipe calls for brown sugar but I substituted the brown sugar with splenda.
Provided by nashiellyv
Categories Cheesecake
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Grease and line a 7" round cake pan with parchment paper. Preheat oven to 350°F.
- Whiz cottage cheese in food processor until smooth.
- Whisk together cottage cheese, yogurt, flour, sugar, salt and eggs until well combined. Add lemon juice and strawberries and stir well.
- Pour batter into prepared tin and bake 30-40 minutes, until just set.
- Let cool at least 30 minutes. Serve hot or chilled.
CHOCOLATE CHEESECAKE WITH A STRAWBERRY TOPPING
Provided by Katie Lee Biegel
Categories dessert
Time 1h10m
Yield 10 servings
Number Of Ingredients 14
Steps:
- For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
- Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use.
- Serve the cheesecake cold, topped with the strawberry sauce.
CLASSIC CHEESECAKE
Provided by Food Network
Categories dessert
Time 3h45m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling.
- Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door.
- Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top.
- Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries.
PASSOVER COTTAGE CHEESE CAKE
In the early 1990's Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. (Preparation and baking time shown does not include cooling and refrigeration time.)
Provided by coconutty
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven rack at middle of oven; preheat oven to 325 degrees F.
- Prepare the crust:.
- In a small bowl with an electric mixer, beat the butter until smooth. Add matzo meal, sugar and cinnamon; beat until it resembles coarse meal. Add wine, blend just until it holds together.
- Press onto bottom (and partly up the sides) of an ungreased 8 inch springform pan.
- Prepare the filling:.
- In a large bowl with an electric mixer, beat the cottage cheese and cream cheese until smooth.
- Add the egg yolks one at a time, beating well after each addition.
- Beat in sugar. Add sour cream, potato starch, rind and vanilla; beat until combined well.
- In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks.
- Stir ½ cup of the beaten egg whites into the cheese mixture. Fold in remaining egg whites gently but thoroughly.
- Pour on top of prepared crust.
- Bake for 1 hour. Turn off oven; let cake cool in oven with door slightly open.
- Chill in the pan at least 4 hours or overnight.
- Run a thin knife around edge of pan; remove side of pan.
Nutrition Facts : Calories 674.6, Fat 53.8, SaturatedFat 33.2, Cholesterol 218.6, Sodium 482.8, Carbohydrate 38.6, Fiber 0.6, Sugar 20.3, Protein 10.8
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
HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &
After much tweaking, this is my beloved cheesecake recipe. I always have a slice of this in my fridge. I love that I can eat it and not worry about my hips paying for it later. This recipe is for a 6" cheesecake, which makes a lovely five servings. Who needs a massive one anyway? I would eat way too much. Need a 8" cheesecake? Add a full 8 oz. of cream cheese, two full eggs, and increase sugar to 3/4 cup.
Provided by Cake Baker
Categories Cheesecake
Time 45m
Yield 1 cheesecake, 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
- Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
- Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
- Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
- Yummy Variations: Just omit lemon juice and then. . .
- Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
- Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
- Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
- Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
- Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
- Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
- Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.
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
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