Friday, March 2, 2012

Make My Baked Cheesecake Custard and You'll Smile Big Time!

After trying to make wiser food choices during the week, I always save Saturday and Sundays for splurging on desserts.  The recipe that I have  for you today is one of my favorites when you want something sweet, rich, and velvety smooth for dessert.  Cheesecake lovers will especially adore this custard, which is just like cheesecake only minus the extra calories from the crust. 

For a really rich taste, I like to use the regular cream-style cottage cheese (4% fat content) for this recipe.  In fact, you can use either large curd or small in this, but I prefer the small since it will give it a smoother texture.

What else is nice is how easy this custard is to make.  All you do is to throw everything together, beat with your electric mixer,  then pour into your custard cups and bake.

My Baked Cheesecake Custard

3 eggs
1-1/2 cups of milk
1 cup of cream-style cottage cheese (4% fat)
1/2 cup of sugar
1 teaspoon of vanilla
1/8 teaspoon of salt
ground nutmeg for sprinkling
Fruit preserves or jam (optional)

Combine the eggs, milk, cottage cheese, sugar, vanilla, and salt in a large mixing bowl.  Beat with your electric mixer until well blended.  Pour this mixture into six-custard cups (about 6-ounce size).  Sprinkle each filled cup with a little ground nutmeg.

Place your filled cups in a shallow baking pan in your oven.  Before baking, you fill hot water around the cups to about an inch deep. 

Bake at 350-degrees for about 30-35 minutes or until a knife inserted in the center comes out clean. 

Serve this hot or cold, with or without a teaspoon of your favorite fruit preserves, such as cherry that is delicious.