By now, you know I try to restrict the amount of bad stuff I eat during the week. However, the weekends always are the two days reserved for baking and indulging our sweet tooth with something special.
We happen to love cheesecake with that creamy, rich texture. These days most cheesecakes are made with all cream cheese unlike years ago (1920s to 1940s) that used cottage cheese or a mixture of the two.
The recipe that I want to share with you isn't as rich as an all cream cheese type of cheesecake. Nonetheless, it has a lighter texture with the addition of cottage cheese to it while being just as creamy and incredible tasting.
Another thing that I love about making this recipe is how simple it is to whip up. All you need is your blender or food processor for this filling and pour into your shell.
You can use a graham cracker crust. Personally though, I cook as cheaply as possible and make my oil pie crust recipe that I use all the time.
Top your yummy baked cheesecake with a can of cherries, blueberries, pineapple, or cook up some fresh strawberries with a little sugar and cornstarch until thick or another fresh fruit of your choice makes this spectacular goodie even better.
If you want this cheesecake to fit in your springform pan, you simply double the filling recipe below.
Make this cheesecake ahead of time because it keeps nicely in the refrigerator for a few days, if not gobbled up by the family first!
My Healthier Cheesecake
2 eggs
8-ounces of cottage cheese or (4 oz. of cream cheese and 4 oz. of cottage cheese for a richer cake)
1/3 cup of sugar
1/4 cup of dry milk solids
2 teaspoons of vanilla extract
2 tablespoons of lemon juice
Combine everything above in your blender or food processor until smooth. Then pour into your unbaked 8-inch graham cracker crust or oil pie crust.
Bake this cheesecake for 30 minutes at 375 degrees or until a knife or toothpick inserted comes out clean.
Chill for at least an hour before topping with can of cherries or fruit of your choice.
Cover and refrigeratate.
