QUICK LEMON COTTAGE CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.
LEMON COTTAGE CHEESE CAKE
Everyone does not like cream cheese cake, so I decided to make one with cottage cheese, which is light, fluffy and yummy !
Provided by Marian Arbour
Categories Cakes
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. crust..grease 9x9 pan with butter..mix ingredients together and press into pan bottom and the sides..set aside
- 2. Filling...separate eggs..beat together cottage cheese1 cup sugar .lemon juice and rind beat in yolks then add flour and cream....beat whites till frothy add cream of tartar then remaining sugar beat til stiff peaks form fold egg whites into cheese mixture...pour into pan and bake in 300 degree oven for 1 hour..turn off oven and leave cake for 1 hour when cooled refrigerate
- 3. footnote...dry cottage comes in paper form packages and not in plastic containers..if not available put regular cottage in a sieve to drain a nice finish you can drain 1 and 1/2 cups crushed pineapple and spread over cake..then cut into squares.
LIGHT LEMONY BERRY CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 5h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
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
DOUBLE LEMON CHEESECAKE
Provided by Kay Schlozman
Categories Cake Food Processor Dessert Bake Kid-Friendly Cream Cheese Lemon Chill Sour Cream Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Blend first 6 ingredients in processor until smooth. Pour mixture into crust. Bake until cake filling is just set, about 35 minutes. Cool cheesecake slightly.
- Combine 1 cup sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in small bowl. Spread mixture evenly over cheesecake. Bake 10 minutes. Cool. Refrigerate cake overnight. (Can be prepared 2 days ahead.) Cut into wedges and serve.
NO-BAKE LEMON CHEESECAKE
This dazzling dessert is a dieter's delight. A light and refreshing alternative to classic cheesecake, the slim sweet calls for gelatin and lower-fat cheeses. Eva Wright, who sent the recipe from Grant, Alabama, recommends, "Vary the gelatin and pie filling flavors to suit your family's taste."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature., In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. , Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 240mg sodium, Carbohydrate 15g carbohydrate, Fiber 1g fiber), Protein 7g protein.
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.
LEMON CREAM CHEESE PIE
Make and share this Lemon Cream Cheese Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h38m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Crust: mix together the crust ingredients; turn the mixture into a 9-inch pie plate; using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.
- Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.
- After pressing the sides and top edge firmly, press the remaining crumbs evenly and firmly over the bottom; bake for 8 minutes at 375°, then cool to room temperature.
- Filling: place oven rack in the middle of the oven; preheat to 350°.
- In a small bowl, mix rind and juice; set aside.
- In a food processor fitted with the metal chopping blade, process cottage cheese or ricotta cheese until it is as smooth as honey (it takes a full minute in a processor).
- In the small bowl of an electric mixer beat the cream cheese until it is perfectly smooth.
- Add the smooth cottage cheese and beat to mix.
- Then add the sugar, vanilla, and the eggs one at a time, scraping the bowl with a rubber spatula and beating until smooth after each addition.
- When the filling is perfectly smooth, remove the bowl from the mixer; stir in the lemon rind and juice, and pour filling into prepared crust.
- Bake for 30 minutes; remove from oven and cool completely.
- Topping: in a chilled bowl with chilled beaters, whip the whipping cream until it holds a firm shape when the beaters are raised.
- In another bowl, stir the sour cream until it is soft and smooth; stir in the sugar.
- Then gently fold in the sour cream and whipped cream together.
- Just pile the topping loosely on top of the pie, letting some of the filling show around the edges.
- Refrigerate for at least a few hours.
LEMON CHEESECAKE
Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients
Provided by Member recipe by Caroline93
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
- Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
- Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.
Nutrition Facts : Calories 470 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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