If you happen to be a big fan of cheesecake (as I am) yet you are looking for something with a few less calories but you don't want to give up taste and texture, this incredible dessert may just be the answer you've been looking for!
When I first tasted this cheese cake, I did not believe it was made with cottage cheese. I have never tasted cottage cheese taste like anything else than cottage cheese! Here we have the beaten curds, blended with eggs and sour cream to create a devastating dessert.
You might be saying to yourself, “ummm, Larry, you forgot a crust!” In normal circumstances you would be correct; however, this is a crustless cheese cake! Also, you will notice the batter will totally fill the pan and in most cases this would create an “overflow” in the oven. It won’t here due to the volume of eggs and as it rises it will solidify.
Since this is a much lighter cheesecake than the usual American versions, it is perfect for the Spring and Summer outdoor entertaining season.
Ingredients needed to make Cottage Cheese Cake (makes 1 cake):
- 4 cups small curd cottage cheese, drained
- 8 eggs, beaten
- ½ tsp. salt
- 1 Tbs. cornstarch
- ¼ cup cornmeal
- 2 Tbs. butter, softened
- 1 cup sour cream
- 1 ½ cups sugar
- Pre-heat oven to 350. Lightly oil the bottom of a 9-inch springform pan.
- In a large bowl beat the cottage cheese until smooth.
- Beat in the eggs until smooth.
- Beat in the cornstarch, cornmeal, butter, sour cream and sugar until smooth.
- Pour into the prepare pan.
- Place in oven and bake 90 minutes or until done.
- Turn oven off and let cool until you can reach in and take it out with your bare hands.
- Remove from oven and once it has gotten to room temperature, place in refrigerator and chill at least 2 hours before serving.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."