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14.10.10

LIGHTER CHEESECAKE


This one is a lighter version of my old cheesecake.

CRUST
1 cup graham crumbs
1/2 cup almonds, ground
1/4 cup butter, melted
1/2 tsp almond extract.

FILLING
2 packs Knox Unflavoured Gelatine
3/4 cup sugar, divided
1 cup boiling water
250 g package of light cream cheese
250 g ricotta cheese
250 g dry curd cottage cheese, crushed*
1 Tbsp vanilla
250 ml whipping cream
2 Tbsp grated lemon zest
spring form cake pan
parchment paper

• Line the bottom of the spring form cake pan with parchment paper.
The parchment paper will help with sliding the cake off onto a platter.
Use no larger than a 9 inch cake pan; mine is 7-1/4 inches.
• Combine the crumbs, almonds, butter, and almond extract.

• Press in a spring form pan.
• Freeze for 1/2 hour.
• Crush the dry curd cottage cheese in a food processor. Set aside.


• In a small bowl combine the gelatine and 1/2 cup of sugar.
• Add 1 cup boiling water; stir constantly, until gelatine completely dissolves.
• In a large bowl, beat the cream cheese, ricotta and crushed dry curd cottage cheese smooth.
• Add the whipping cream and continue beating.

• Slowly beat in the dissolved gelatine, remaining sugar, vanilla and the zest.
• Pour mixture on the prepared crust.
• Chill for 6 hours.
• Serve with chocolate chip glaze or with berry sauce.


Chocolate Chip Glaze:

Place 1 cup of chocolate chips in a cup. Add enough water to come up to the level [almost] of the chocolate chips. Microwave it until melted; stirring at intervals. Put through a sieve. Spoon over cheesecake and chill until chocolate solidifies.

  


Berry Sauce:

Simmer 1 cup fresh or frozen berries with 3Tbsp sugar until sauce thickens.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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