First thing that came to mind was to blend it up, making something that was lump free, smooth and creamy. I considered straining the mixture to make it into a thicker, cream cheese like texture but I completely forgot about this when I stumbled across a recipe for a cheesecake made from cottage cheese. I was determined to make it as it would cut the fat by a lot and well, I love cheesecake!
|Glossy red, close up|
The recipe I got was from All Recipes and was called Oma's Cottage Cheesecake. It was straight forward and simple, just make sure you really blend it well. Pour it through a sieve if you have to! Make sure it's lump free. I made a graham cracker crust using whole crushed cookies and butter, omitting the extra sugar and cinnamon. I read some of the reviews and decided to not add the additional milk and cut the sugar a little for the filling. I also added half a vanilla bean. Yum!
|Crust and filling, 50/50 (I'm a big fan of the crust!)|
The sauce was super easy and quick. I grabbed a bag of Europe's Best Berry Cherry Medley, heated a sauce pan on high, poured in half the bag and added about 1/4 cup of water to help it along. The berries thawed and I added sugar, a pinch of salt and a touch of lemon juice to taste. After 5 minutes, I added a cornstarch slurry to thicken it up a little and was done!
|Smooth and delish|
|I could have eaten the sauce all by itself! It would have been divine on ice cream too.|
|Super photogenic. Lots of photos.|
The texture was good; not overly dense and rich, but was just enough to satisfy a cheesecake craving. There was a lightness to it that was appreciated, the graham cracker crust was the perfect sweetness and added a nice texture.
The berry cherry sauce added a that extra...tangy sweetness that complimented the dessert well, making it overall a success! I would totally make this again and not feel (too) bad about eating it.