January 24, 2013

Cottage Cheesecake & Red

Naked slice
 Thanks to Nordica, I had a free tub of cottage cheese in the fridge. I've tried cottage cheese before and the texture absolutely did not agree with me. It didn't even look appetizing and don't make me tell you what it reminded me of. There's no way I would be able to eat this on toast with eggs, healthy or not! So I thought of ways to make the product more appetizing.

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!

Sauced

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.

Texture

Devouring
 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.



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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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