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
EASY CHERRY CAKE
In the 1950's, when cake mixes first came out, there was only chocolate, white or spice. To make something special, I came up with this.
Provided by NanaD
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease or Spray bottom of two 8 or 9 inch cake pans.
- *Drain juice from cherries and add water to make 1 1/4 cups.
- Chop cherries in half.
- Beat cake mix, cherry juice/water, oil, egg whites and cherries in large bowl on low speed 30 seconds; beat on medium speed 1 1/2 minutes
- Pour into pans.
- Bake 30- 35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes in pans.
- Run knife around sides of pans before removing.
- Cool completely before frosting.
- A White Mountain icing is very good.
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
SOUR CHERRY PUDDING CAKE
This dessert is best served warm with whipped cream or vanilla ice cream. It is also delicious cooled to room temperature. Plan on making it when it will be eaten within 36 hours. The soft cake part can become stale afterward. I tend to make this for company or for a dish to pass event. Preparation time does not include time for pitting cherries.
Provided by xvc
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- In a bowl, stir together the flour, 1 cup of sugar, baking powder, milk, and vegetable oil to make a smooth batter; scrape batter into the prepared baking dish.
- In a separate bowl, stir the cherries with 1 cup of sugar and the almond extract; spoon the cherry mixture over the batter.
- Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 261.9 calories, Carbohydrate 56.4 g, Cholesterol 1.6 mg, Fat 3.2 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.7 g, Sodium 92.7 mg, Sugar 39.5 g
CHERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- For Muffins
- In a medium sized bowl whisk the eggs with the milk and vanilla extract.
- In a large mixing bowl, whisk the flour with the sugar, baking powder, salt, and ground cinnamon. Cut the butter into the flour mixture with a pastry blender or your fingertips. (The mixture should look like coarse crumbs.)
- Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping.
- Gently fold cherries and lemon zest in the remaining muffin batter.
- Add the milk and egg mixture to the flour mixture. Stir just until combined.
- Fill each muffin cup about ¾ full with the batter, using two spoons or an ice cream scoop.
- Streusel Topping
- Melt the remaining 2 tablespoons butter and stir into the reserved one cup of flour mixture until it is crumbly and looks like coarse meal. Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Bake the muffins for about 20-25 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- Yield: 12 muffins.
- * If using fresh cherries, dust them lightly with flour; this helps prevent the cherries from "bleeding" into the muffins. If using frozen cherries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices.
CHERRY COTTAGE CAKE
This cake souffle like and made in your iron skillet. It is not overly sweet, but it sure grabs your attention! Great for breakfast or that luncheon with the ladies. Mom made this for the Parish Priests... they loved it as much as we did.
Provided by Pat Duran
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Heat oven to 350^. Spray iron skillet with non-stick spray;set aside.(mine is 12 inch) Beat together the egg yolks and sugar until smooth. Add the melted butter, cottage cheese, sour cream, milk,and vanilla, beating until well combined.
- 2. Combine flour,salt,baking powder, and baking soda; set aside. In another small bowl beat the egg whites until until soft peaks form, slowly add the golden light brown sugar and lemon juice beating until stiff but not dry peaks form.
- 3. Beat flour mixture into cottage cheese mixture , until well blended and smooth. Remove from mixer and fold in egg whites;scooping from bottom to top to mix in evenly. Pour mixture into the iron skillet top with the pitted cherries. Bake until golden, about an hour or until tested done. Let cool completely and sprinkle with powdered sugar. Cut in wedges or squares and serve as is or with whipped topping.
- 4. finished. Keep refrigerated and covered.
CHERRY COTTAGE PUDDING
Provided by m
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- Drain cherries and save juice for sauce. Cream butter and sugar together until fluffy. Add egg and flavoring and beat well. Sift flour, baking powder, salt and soda together. Add alternately with buttermilk in small amounts, mixing well after each addition. Add cherries. Pour into buttered cake pan and bake in oven (350 degrees F) about 45 minutes. Cut into squares and serve with hot cherry juice.
CHERRY CHEESECAKE COFFEE CAKE
Cherry Cheesecake Coffee Cake is a total dream dessert! Cheesecake is one of my all time favorites and the first dessert I always choose. There's just something magical about that rich creamy base topped with a sweet tart cherry pie filling. This recipe adds in a delicious buttery coffee cake base under layers of cherry cheesecake and a little bit of streusel topping for a real taste of heaven!
Provided by Holly Nilsson
Categories Dessert
Time 1h5m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Grease the bottom & sides of a 9" springform pan or Line a 9x9 pan (must be at least 2" deep) with parchment paper.
- Combine flour, sugar & lemon zest in a large bowl. Cut in butter until crumbly. Remove ⅔ cup of this mixture and set aside.
- Add baking soda, baking powder and salt to the remaining crumb mixture. Mix in egg, sour cream or yogurt and vanilla. Press into prepared pan.
Nutrition Facts : Calories 350 kcal, Carbohydrate 34 g, Protein 4 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 86 mg, Sodium 327 mg, Sugar 16 g, ServingSize 1 serving
LIGHT CHERRY CHEESECAKE
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
- In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
- Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
- Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
- Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
- To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.
Nutrition Facts : Calories 333 g, Fat 12 g, Fiber 1 g, Protein 16 g
CHERRY CHEESECAKE PIE
Cottage cheese is the secret to this creamy slimmed-down dessert submitted by Sandra Lee Herr of Stevens, Pennsylvania. It's festively topped with sweet cherry pie filling.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the first seven ingredients; cover and process until smooth. Pour into the crust. Bake at 350° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. , Cover and refrigerate overnight. Cut into slices; top with cherry pie filling.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 241mg sodium, Carbohydrate 35g carbohydrate, Fiber 0 fiber), Protein 7g protein.
CHERRY CHEWS
These Cherry Chews have been baked in my family for generations. They are sure to be a family favorite of yours too!
Categories Baking
Time 50m
Number Of Ingredients 24
Steps:
- Mix flour, oats, brown sugar, baking soda and salt in a large bowl. Cut in butter until mixture is crumbly. Press into greased 9 by 13 pan and bake at 350 degrees for 10 minutes.
- In a large bowl beat eggs, stir in brown sugar and almond extract
- Mix flour, baking powder and 1/2 tsp salt, and stir into eg mixture until combined.
- Fold in coconut and cherries.
- Spread mixture over prepared crust using an offset spatula
- Sprinkle with pecans
- Bake at 350 degrees for 25 minutes, until lightly browned
- Remove from oven and allow to cool while preparing frosting.
COTTAGE PUDDING CAKE
This is one of my favorite family recipes. It is a simple, sturdy white cake with vanilla-flavored syrup poured atop. It is best served piping hot on a cold winter's day.
Provided by MarthaStewartWanabe
Categories Dessert
Time 50m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
- To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
- Slice cake into 2-inch pieces and place each piece in a bowl to serve.
- Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
- Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.
Nutrition Facts : Calories 199.1, Fat 5.7, SaturatedFat 3.4, Cholesterol 28.6, Sodium 184.4, Carbohydrate 34.5, Fiber 0.5, Sugar 20.1, Protein 2.8
CHERRY PUDDING CAKE
Think Sauce n Cake only better! Sweet cherry pie filling bakes with a sweet cake. This easy dessert tastes even better than it looks!
Provided by Stacie
Categories Desserts
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Spread the cherry pie filling in a 9 inch square baking pan.
- In a bowl, cream the butter and 1/2 cup sugar together with a mixer.
- In another bowl, sift together flour, salt and baking powder. Add to creamed mixture alternately with milk. Stir in the lemon peel. Spread batter over cherry pie filling. Sprinkle 1 tbsp sugar on top.
- Bake for 40 minutes or until cake tests done with a toothpick.
Nutrition Facts : Calories 239 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 265 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
COTTAGE CHEESECAKE WITH SOUR CHERRY TOPPING
This cottage cheesecake has a deliciously smooth, creamy texture and is much lower in calories and higher in protein than traditional cream cheese cheesecake! It keeps well, and the sour cherry topping is the perfect tart sweet accoutrement. (See the note below regarding the carbs from the cherries and a possible substitution.) THM S (or S Helper), low carb, sugar free, gluten/nut free
Provided by Briana Thomas
Categories THM S or S Helper (see note below) - Healthy Fats - Low Carb
Yield 9
Number Of Ingredients 18
Steps:
- Mix the crust ingredients together. Press into a greased 8"x8" pan and bake at 350* for 8 minutes.
- Meanwhile blend the cheesecake ingredients together until completely smooth. (No need to activate the gelatin first. I use an immersion blender.)
- Pour the cheesecake mixture over the hot crust when it comes out of the oven and return the cheesecake to the oven at 350* for 40 minutes. The cheesecake will still be very jiggly but will get a little darker around the edges (not brown). Remove it from the oven and let it cool completely, then refrigerate to chill completely before cutting and serving. The cheesecake will set up in the refrigerator.
- To make the sour cherry topping, whisk the first four ingredients together in a small saucepan, adding the xanthan gum slowly while whisking so it doesn't clump. (See note below about what to do if you don't have tart cherries canned in water.) Add the cherries after whisking so they don't fall apart. Bring the sauce to a boil, stirring occasionally, then let cool and refrigerate to thicken.
- When both the cheesecake and cherry topping are cold, serve them together. I recommend keeping the cheesecake and topping separate until serving, not spreading the cherry topping onto the cheesecake and storing it in the refrigerator like that.
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