Cottage Cream Recipes

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MAKEOVER TRADITIONAL CHEESECAKE



Makeover Traditional Cheesecake image

Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. -Anne Addesso, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 2h10m

Yield 16 servings.

Number Of Ingredients 14

1-3/4 cups graham cracker crumbs
2 tablespoons confectioners' sugar
1/4 cup butter, melted
FILLING:
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 cups 1% cottage cheese
2 cups reduced-fat sour cream, divided
2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups sugar
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1 tablespoon fat-free caramel ice cream topping
2 Heath candy bars (1.4 ounces each), chopped

Steps:

  • Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack., Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.

Nutrition Facts : Calories 311 calories, Fat 15g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 369mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 0 fiber), Protein 11g protein.

COTTAGE CREAM



Cottage Cream image

Make and share this Cottage Cream recipe from Food.com.

Provided by katew

Categories     Brunch

Time 5m

Yield 6 serving(s)

Number Of Ingredients 4

500 g cottage cheese
2 teaspoons nutmeg
1 teaspoon cinnamon
2/3 cup apricot nectar

Steps:

  • Mix all together.
  • Refrigerate till ready to serve.

Nutrition Facts : Calories 117.7, Fat 4.6, SaturatedFat 2.9, Cholesterol 14.1, Sodium 382.4, Carbohydrate 7.2, Fiber 0.5, Sugar 4.3, Protein 11.9

CHEF JOHN'S CLOTTED CREAM



Chef John's Clotted Cream image

While the name doesn't exactly make the mouth water, the flavor and texture of clotted cream are the stuff of legends. The long, slow cooking sort of toasts the cream, which imparts a sweet, nuttiness that I don't think I've tasted in any other preparation. This is just delicious spread on warm biscuits or scones and topped with homemade jam.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 20h5m

Yield 8

Number Of Ingredients 1

4 cups heavy cream (not ultra-pasteurized)

Steps:

  • Preheat oven to 175 to 180 degrees F (80 degrees C).
  • Pour cream into shallow glass or ceramic baking dish (an 8- or 9-inch square pan is ideal). Cream should be about 1 1/2 to 2 inches deep.
  • Place dish in preheated oven. Bake 12 hours. Do not stir. Carefully remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate overnight or until completely chilled.
  • Turn over a corner of the top layer of thickened cream; carefully pour liquid underneath into a container to use for baking.
  • Pack the thickened (clotted) cream into a ceramic crock or canning jar. Cover and refrigerate up to 5 days.

Nutrition Facts : Calories 410.6 calories, Carbohydrate 3.3 g, Cholesterol 163 mg, Fat 44 g, Protein 2.4 g, SaturatedFat 27.4 g, Sodium 45.2 mg, Sugar 0.1 g

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