Cherry Cottage Cake Recipes

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HEALTHY CHEESECAKE WITH COTTAGE CHEESE



Healthy Cheesecake with Cottage Cheese image

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

1 1/2 cups graham cracker crumbs ((140 grams) (also works with digestive crumbs))
1/4 cup caster sugar ((50 grams))
6 tablespoons unsalted butter ((85 grams) melted)
1/2 teaspoon ground cinnamon
2 1/3 cups cottage cheese ((500 grams))
1 cup Greek yogurt ((200 grams))
2 large eggs
1/4 cup plus 1 tablespoon maple syrup ((75 grams))
2 teaspoons all-purpose flour
1/2 bourbon vanilla bean
3/4 cup blackcurrants ((150 grams))
1/2 cup granulated sugar ((100 grams))
3 tablespoons water ((50 milliliters))

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



Easy Cherry Cake image

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

1 (18 ounce) box white cake mix
1/3 cup vegetable oil
4 egg whites (or 3, per cake mix directions)
1 1/4 cups water (*see directions)
1 (8 ounce) jar maraschino cherries

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



Oma's Cottage Cheesecake image

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

¼ cup butter
1 cup graham cracker crumbs
2 tablespoons white sugar
¼ teaspoon ground cinnamon
2 cups cottage cheese
½ cup milk
2 eggs
3 tablespoons all-purpose flour
2 tablespoons lemon juice
1 teaspoon vanilla extract
⅔ cup white sugar
¼ teaspoon salt

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



Sour Cherry Pudding Cake image

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

2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1 cup milk
2 tablespoons vegetable oil
3 cups pitted tart red cherries
1 cup white sugar
¼ teaspoon almond extract

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



Cherry Muffins with Streusel Topping image

Provided by CakesCottage

Categories     Muffins

Time 45m

Yield 12

Number Of Ingredients 12

3 large eggs
1½ cup milk
1 teaspoon pure vanilla extract
3 cups all purpose flour
1 cup granulated white sugar
2½ teaspoons baking powder
pinch of salt
⅛ teaspoon ground cinnamon (optional)
½ cup cold unsalted butter, cut into small chunks
2 cups (one dry pint) pitted fresh or frozen cherries (if using frozen, do not thaw)
1 teaspoon freshly grated lemon zest
2 tablespoons unsalted butter

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



Cherry Cottage Cake image

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

2/3 c sugar
4 large egg yolks
1/2 c melted butter
1 c cottage cheese, small curd
1 c dairy sour cream
1/4 c milk
1 Tbsp vanilla
1 3/4 c all purpose flour
1 pinch salt or 1/8 teaspoon
1 1/4 tsp baking powder
1 tsp baking soda
4 large egg whites
2 Tbsp light golden brown sugar
1 Tbsp lemon juice
2 c red sour pitted cherries
garnish: powdered sugar or cinnamon /sugar

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



Cherry Cottage Pudding image

Provided by m

Time 2h

Yield 8

Number Of Ingredients 10

1 jar pitted red cherries
1/4 cup butter
2/3 cup sugar
1 egg
1/4 teaspoon almond extract
1 3/4 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk

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 image

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

2 ¼ cups flour
⅔ cup sugar
2 teaspoons lemon zest
¾ cup cold butter
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg
¾ cup sour cream ((or plain yogurt))
1 teaspoon vanilla
8 oz cream cheese ((not spreadable))
¼ cup sugar
1 egg
1 tablespoon lemon juice
1 can cherry pie filling ((21 oz))

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



Light Cherry Cheesecake image

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

Nonstick cooking spray
8 graham crackers (3-by-5 inch)
1 tablespoon vegetable oil, such as safflower
3 cups low-fat (1%) cottage cheese
8 ounces reduced-fat bar cream cheese, room temperature
3/4 cup plus 2 tablespoons sugar
1/2 cup reduced-fat sour cream
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 bags (12 ounces each) frozen cherries

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



Cherry Cheesecake Pie image

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

2 large eggs, lightly beaten
4 ounces reduced-fat cream cheese, cubed
1/2 cup fat-free cottage cheese
1/4 cup nonfat dry milk powder
Sugar substitute equivalent to 1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
1 reduced-fat graham cracker crust (9 inches)
1 can (20 ounces) reduced-sugar cherry pie filling

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



Cherry Chews image

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

• For Crust:
• 1 cup all purpose flour
• 1 cup rolled oats
• 1 cup brown sugar, lightly packed
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
For Filling:
• 2 eggs
• 1 cup brown sugar
• 1/2 teaspoon almond extract
• 2 tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut
• 1 cup well drained maraschino cherries, quartered (reserve juice)
• 1/2 cup chopped pecans
For Frosting:
• 1 1 /2 tablespoons soft butter
• 1 cup confectioners sugar
• 4 to 5 tablespoons cherry juice
• 1/8 teaspoon almond extract

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



Cottage Pudding Cake image

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

1/4 cup butter, melted
1/2 cup sugar
1 egg
1 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 cups boiling water
2 tablespoons butter
2 tablespoons flour
1 teaspoon vanilla

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



Cherry Pudding Cake image

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

1 540ml can cherry pie filling
3 tbsp butter, softened
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
3/4 cup milk
1 lemon, grated
1 tbsp sugar

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



Cottage Cheesecake with Sour Cherry Topping image

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

¼ cup Briana's Baking Mix
¼ cup oat fiber (gluten free if necessary)
2 tablespoons salted butter (melted)
2 tablespoons water
½ teaspoon THM Super Sweet Blend
⅛ teaspoon salt
1 (24 oz.) container low-fat cottage cheese (about 3 cups)
1 cup low-fat sour cream
2 eggs
2 tablespoons oat fiber (gluten free if necessary)
1½ tablespoons THM Super Sweet Blend (or more, to taste)
2 teaspoons Knox gelatin
2 teaspoons vanilla extract
1 cup cherry "juice" from can + water (if you don't have a full cup of cherry water from the can)
2 teaspoons THM Super Sweet Blend (or more, to taste)
¾ teaspoon xanthan gum
⅛ teaspoon salt
2 cups tart cherries (mine were canned in water)

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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