MY COOKBOOK

MY COOKBOOK
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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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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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