Best ever Crustless Cheesecake

 

 

I dislike chomping through thick and dense biscuit or pastry bases. Doing all the chewing needed gets boring as there is often little flavour, just stodge. So I am a huge fan of the crustless cheesecake and now I have found the perfect recipe, using skim cottage cheese, on a Russian mother/daughter blog found here, called Russian Season. There is  much to love about this recipe - low in fat, low in sugar, contains semolina and is incredibly versatile. I, of course, did not follow it to the letter. It does call for a little butter diced and placed on top of cake prior to cooking. I melted the butter and added the cinnamon and sugar and swirled it through batter giving a gorgeous marbled effect.  You could, I'm sure, leave out the butter bit all together and mix fruit through it,  or put fruit under it or on top of it. I think blueberries would go well and I am already planning that for next time.

 

 

 

600g cottage cheese
½ cup + 2tbsp semolina
½ cup white sugar
2 eggs
½ tsp baking soda+a drop of vinegar
5 tbsp sour cream
50g butter
Vanilla and cinnamon sugar to taste

 

Blend eggs with sugar until pale. Add cottage cheese, ½ cup semolina, vanilla, and soda mixed with a drop of vinegar. Add sour cream and stir well.
Grease your baking pan with approximately ½ of the butter and sprinkle it with remaining semolina. Pour the batter into the baking pan and spread it evenly. Put the remaining butter, cut in small pieces, on top of the batter. Sprinkle the batter with cinnamon sugar.
Bake on a low heat until ready (30-40 minutes depending on the thickness of your cake, check readiness with a toothpick).
Serve with crème fraiche or homemade jam.

 

- See more at: http://www.russianseason.net/index.php/2010/03/simple-cottage-cheese-cake/#sthash.bT7ViETi.dpuf

 

 

 

 

 

Comments

[xcel energy]

thank you for your post

[Kelly @ JAX does design]

Yummy! I'm also not a big fan of crusts - they're usually full of butter, and I'd prefer to not waste calories on crust! I always say that my favourite pie is lemon meringue without the crust and the meringue :-)