Sunday, April 21, 2013

Cottage Cheesecake

I was quite frankly skeptical of this idea but decided to give it a try anyway. My first attempt was ok, but there was room for improvement. So here's what I did:







Ingredients:

1 1/2 Cups regular cottage cheese
1 1/3 Cups non-fat plain yogurt
2 Tbsp. flour
7 Tbsp. granulated Splenda (suitable for baking), or sugar if you'd rather.
2 Eggs
2 Egg whites
Zest and juice of 1 lime
Blackberry marmalade as needed for the topping (or any other topping you want)

Preheat oven to 180 C (350 F)

First you need to reduce the cottage cheese to a thick fluid. Since I've been suing it in other recipes, I did what I always do: mix it with something more fluid, yogurt in this case, in the blender and hit the liquefy setting. It works very well.

Next mix the liquefied cheese and yogurt mix with the rest of the ingredients in a big bowl and whisk them together. the order doesn't matter, but it's easier to leave the lime zest and juice for last. Pour the whisked batter into a greased baking dish and place in the oven for 50 to 60 minutes.

It's a bit hard to say when it's done, as it won't solidify until it cools down a bit first. By my experience, it's done when the mix on the edges of the dish begin to turn golden brown.

Let the pie cool down and spread the marmalade, or the topping of your choice, on top.

The consistency is close to, but quite that, of regular cheesecake. The flavor is very close. For low fat it's really excellent.

I want to try mixing chocolate chips in the batter next. They ought to melt nicely while it melts. Or perhaps add melted chocolate in layers. This would raise the fat content, of course, but it might be worth trying.

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