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Old 08-13-2006, 09:52 AM   #1
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Cottage Cheese Cheesecake Experiment :)

Esp for Ashley (Abercrombie) who wanted my recipe for using cottage cheese to make a healthy cheesecake. I measured everything out this time!

````````````````````````````````
Cheesecake Filling:
16 oz cottage cheese*
3 oz neufchatel cheese**
4 tablespoons Fiberfit liquid splenda***
1 tbsp vanilla extract
a "dash" of Crystal light lemonade flavor powder (I used 1/3 of one of those single serving packets meant for a 16 oz water bottle)

Crust:
1/3 cup almond flour (ground almonds, wanted to use ground oats/granola, see below) ****
I Can't Believe Its Not Butter Spray.
Pam spray (or other oil spray)


Directions:* Put all cheesecake ingredients together and blend well until no lumps remain.

Lightly spray an 8 inch springform pan with Pam spray. Evenly sprinkle almond flour over bottom of pan.* Spray top of this with I Can't Believe Its Not Butter Spray to moisten the almond flour.

Pour cheesecake batter over crust.

Cook at 350 degrees for 1 hr 15 minutes.

Review:
When this cake was warm, it had a texture like a custard or flan.. not much like a cheesecake. After sitting the fridge overnight, it now has a wonderful dense cheesecake texture and flavor! At first I thought I had screwed up, in terms of making a cheesecake, because it wasn't what I remembered.

The only thing is that this makes a very small cake. Its only about 1 inch tall, because there isnt a lot of batter. For company, I would probably double the recipe.

DONT copy the crust!! I don't like the way the crust came out at all. Its too moist, and just tastes like almond flour sticking to the cheescake, it didn't brown or anything. (I'll work on this more)

*I used the 4% milkfat cottage cheese

**I tasted the batter, and added a bit of neufchatel cheese. I was trying to get more cheesecake flavor, but not sure it added that much extra flavor

***according to my Fiberfit can, one teaspoon Fiberfit = 8 teaspoons equivalent sugar, so 4 tablespoons x 3 teaspoons per tablespoon x 8* = 96 teaspoons sugar = 32 tablespoons=
2 cups sugar.* So, that was a long way of saying, use sugar substitute of your choice to equal 2 cups of sugar sweetness!* For granulated Splenda, it would be two cups. I tend to oversweeten things, so you might get away with less.

****Ashley, can you help me out with how you made the "Granola" from oats and DaVinci's? I really wanted to make the granola, and grind it in a food processor.* Then use it instead of the almond flour to make a crust. But my oats got too moist and then I ended up burning parts of them in the oven, while other parts were still wet.* And everything stuck to the aluminum foil I put them on.
But anyways, you might experiment with using your oatmeal "granola", ground in a food processor, for a crust instead of almond flour. To me, that would be perfect to be eating oatmeal and cottage cheese, in the form of a cheesecake!* ** Mmm, plus if you let some frozen berries thaw, and sweeten them with a little splenda, to put on top, it's practically a well balanced meal!

I also want to experiment with subbing cottage cheese instead of the cream cheese and heavy cream in Linda Sue's no bake cheesecake with gelatin.* http://users3.ev1.net/~fontlady/noba...heesecake.html


So... there it is! Any Suggestions for making a good crust?
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Old 08-13-2006, 10:08 AM   #2
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OK, I'm gonna try to post a pic!
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Old 08-13-2006, 11:44 AM   #3
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OOPS MAJOR EDIT!: I used one 24 oz carton of cottage cheese (not 16 oz)

I just realized this cleaning up my kitchen, and I can't get into my previous post now to change it.
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Old 08-13-2006, 02:23 PM   #4
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That looks delish! Thanks for posting your recipe and a pic.

We are planning a picnic next weekend and I think I'll make this for a dessert w/ sliced berries and cut it in squares instead to make it more portable.

Do you have carb/cal counts for this?

Just wondering...what did you save by using the 4% cottage cheese? Carbs, cals?
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Old 08-13-2006, 03:33 PM   #5
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Not sure how much I saved on cals.. cause I kinda just winged this recipe.

I figured up the counts with ******, but I am not going to include the almond flour crust, because I dont like the way it tastes, and I'm scraping it off to eat it. Next time I'm going to make this without the crust.

And ughh... ****** doesnt cut and paste well into here! Lemme try to edit this to be legible.

Food Name Cals Fat Carb Prot
Cheese, cottage 3 cup 651 cals, 28g fat, 17g carbs, 79g protein
Egg, whole, raw 3 eggs 291 cals, 20g fat, 2g carbs, 24g protein
Cheese, neufchatel 3 oz 221 cals, 20g fat, 3g carbs, 8g protein
Vanilla extract 1 tbsp 37 cals, 0g fat, 2g carbs, 0g protein
Totals (whole recipe) 1200 cals, 68g fat, 23g carbs, 112g protein

Per 1/6 cake slice: 200 cals, 11.3 g fat, 3.8g carbs, 18.7g protein

Remember to add the extra carbs if you use the granular splenda or packets... those have maltodextrin added.

This makes a pretty small cake (which is why I did 1/6 of the cake to be a decent serving size) It was only an 8 in round pan, and was maybe a tad over an inch tall. I would definitely double it for a picnic and use a large size pan so you can cut it into squares.

Last edited by Strawberry; 08-13-2006 at 03:42 PM..
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Old 08-13-2006, 03:41 PM   #6
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Oh the comparison is interesting! I just changed the 3 cups cottage cheese to 3 cups cream cheese (assuming that would work when cooked, it probably would)


Cheese, cream 3 cup 2429 cals, 243 g fat, 19g carbs, 53g protein
Egg, whole, raw 3 eggs 291 cals, 20g fat, 2g carbs, 24g protein
Cheese, neufchatel 3 oz 221 cals, 20g fat, 3g carbs, 8g protein
Vanilla extract 1 tbsp 37 cals, 0g fat, 2g carbs, 0g protein
Totals (whole recipe) 2978 cals, 282g fat, 25g carbs, 85g protein

Per 1/6 cake slice: 496 cals, 47g fat, 4.1g carbs, 14.2g protein
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Old 08-13-2006, 05:45 PM   #7
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Thanks so much for posting Strawberry!! It looks delicious!! Can't wait to give it a try!
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Old 08-13-2006, 05:48 PM   #8
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Strawberry, for the granola: I just take however much old fashioned oats, mix it with a few tablespoons of your favorite Da Vinci's (in this case, i think french vanilla would be excellent for the crust) and a few dashes of cinnamon. You then bake it in the oven for about 15 min or until golden brown. I agree that this would make a terrific crust! Let me know what ya think
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Old 08-13-2006, 07:27 PM   #9
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Hmm... maybe I'll try doing the oats again.
Maybe I added too much Da Vinci's? I used a 1/2 cup of oats, and added probably around 2 tbsp of DaVinci's.
I have a cheapo oven though... it never browns things evenly when I bake, I have to always turn things and move them around.
Oh, do you recall what temperature you used? I think I was at 350 degrees.
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Old 08-14-2006, 03:25 AM   #10
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i used 350 too...hmm, wonder why yours didnt turn out?
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Old 08-14-2006, 04:57 AM   #11
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Quote:
Originally Posted by Strawberry
Not sure how much I saved on cals.. cause I kinda just winged this recipe.

I figured up the counts with ******, but I am not going to include the almond flour crust, because I dont like the way it tastes, and I'm scraping it off to eat it. Next time I'm going to make this without the crust.

And ughh... ****** doesnt cut and paste well into here! Lemme try to edit this to be legible.

Food Name Cals Fat Carb Prot
Cheese, cottage 3 cup 651 cals, 28g fat, 17g carbs, 79g protein
Egg, whole, raw 3 eggs 291 cals, 20g fat, 2g carbs, 24g protein
Cheese, neufchatel 3 oz 221 cals, 20g fat, 3g carbs, 8g protein
Vanilla extract 1 tbsp 37 cals, 0g fat, 2g carbs, 0g protein
Totals (whole recipe) 1200 cals, 68g fat, 23g carbs, 112g protein

Per 1/6 cake slice: 200 cals, 11.3 g fat, 3.8g carbs, 18.7g protein

Remember to add the extra carbs if you use the granular splenda or packets... those have maltodextrin added.

This makes a pretty small cake (which is why I did 1/6 of the cake to be a decent serving size) It was only an 8 in round pan, and was maybe a tad over an inch tall. I would definitely double it for a picnic and use a large size pan so you can cut it into squares.

Thanks so much! Knowing me I'd also have a slice for breakfast w/ strawberries, 2 slices of bacon and cup of coffee.
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Old 08-14-2006, 10:37 AM   #12
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You're welcome, GetFitMom! Given that its only eggs and cottage cheese, you can eat up for breakfast!!
It has a very nice flavor, with a rich dense creamy texture, amazing that cottage cheese will do that!

Ashley, I dunno where I went wrong! I'm going to try again though. I nibbled a little of the granola that I could get off the aluminum foil, and I could tell there was a nice flavor there! So I'm sure I can figure it out somehow!
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Old 08-14-2006, 03:43 PM   #13
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This is interesting. More protein, less carbs and way less fat. I have to try it.

The only thing I can't agree with is Crystal Light, especially cooked. It has aspartame and heated aspartame is poison and looses sweetness. If it's only for the flavor, why not using some lemon zest?
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Old 08-14-2006, 06:06 PM   #14
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The crystal light was only to add a slight lemon flavor, not for sweetness. I just didn't have any lemons or lemon extract or anything else around! LOL
You could definitely sub something else.
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Old 10-23-2006, 02:36 PM   #15
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hey strawberry--you think adding pumpkin to the recipe would make a good pumpkin cheesecake for thanksgiving??
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Old 10-23-2006, 05:09 PM   #16
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Interesting idea!! I *think* it would work. I would look at some of the other pumpkin cheesecake recipes to get a rough idea of how much pumpkin to add.


***************
(and please notice everyone, its supposed to be THREE CUPS or 24 oz of cottage cheese, not two cups/16 oz! I couldn't edit once I realized the container size I had used! I would hate to screw up anyones attempt because I mis-typed it the first time)
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Old 10-19-2008, 06:18 AM   #17
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Has anyone tried this? It sounds interesting...is it good? I'd like to make a pumpkin as well for thanksgiving
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Old 10-19-2008, 08:35 AM   #18
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Quote:
Originally Posted by Strawberry View Post
Interesting idea!! I *think* it would work. I would look at some of the other pumpkin cheesecake recipes to get a rough idea of how much pumpkin to add.


***************
(and please notice everyone, its supposed to be THREE CUPS or 24 oz of cottage cheese, not two cups/16 oz! I couldn't edit once I realized the container size I had used! I would hate to screw up anyones attempt because I mis-typed it the first time)
This does look good...I might experiment with Pumpkin and see how it goes...

HUGS!
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Old 10-20-2008, 03:14 PM   #19
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Well if you do let me know
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Old 10-20-2008, 03:30 PM   #20
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what is this:

3 oz neufchatel cheese
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Old 10-20-2008, 05:07 PM   #21
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neufchatel cheese = low fat cream cheese. It says on the label I am pretty sure. Hope that helps.
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Old 10-20-2008, 05:27 PM   #22
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i just put something in the oven lol...used ricotta instead of cottage cheese cuz thats all i had lol..we shall see..
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Old 10-20-2008, 10:52 PM   #23
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Neufchatel is Philadelphia's low fat cream cheese = 1/3 Less Fat than Cream Cheese

This is new packaging. The words Neufchatel used to be larger (I'm pretty sure).

Last edited by crazywoman-n-wy; 10-20-2008 at 10:54 PM..
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Old 10-20-2008, 11:10 PM   #24
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Quote:
Originally Posted by Strawberry View Post
You're welcome, GetFitMom! Given that its only eggs and cottage cheese, you can eat up for breakfast!!
It has a very nice flavor, with a rich dense creamy texture, amazing that cottage cheese will do that!
..........
Where's the egg(s)?
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Old 10-21-2008, 07:51 PM   #25
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Quote:
Food Name Cals Fat Carb Prot
Cheese, cottage 3 cup 651 cals, 28g fat, 17g carbs, 79g protein
Egg, whole, raw 3 eggs 291 cals, 20g fat, 2g carbs, 24g protein
Cheese, neufchatel 3 oz 221 cals, 20g fat, 3g carbs, 8g protein
Vanilla extract 1 tbsp 37 cals, 0g fat, 2g carbs, 0g protein
Totals (whole recipe) 1200 cals, 68g fat, 23g carbs, 112g protein

Per 1/6 cake slice: 200 cals, 11.3 g fat, 3.8g carbs, 18.7g protein
In her list of ingredients she lists 3 eggs. Must have forgotten to add them to the recipe
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Old 10-21-2008, 08:49 PM   #26
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They are in the nutritional info that you copied, but not in her ingredient list:

Quote:
Cheesecake Filling:
16 oz cottage cheese*
3 oz neufchatel cheese**
4 tablespoons Fiberfit liquid splenda***
1 tbsp vanilla extract
a "dash" of Crystal light lemonade flavor powder (I used 1/3 of one of those single serving packets meant for a 16 oz water bottle)

Crust:
1/3 cup almond flour (ground almonds, wanted to use ground oats/granola, see below) ****
I Can't Believe Its Not Butter Spray.
Pam spray (or other oil spray)
I think I had missed seeing them in the nutritional info list before. Only in her reply to GetFitMom.
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Old 12-24-2010, 11:59 AM   #27
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Hi everyone,

I made a slight modification to the crust recipe:

1 T butter, melted, instead of the pam spray on top of the flour
mix butter and almond flour
spread the mixture in the bottom of the pan and bake for ~10 min in the 350 oven, or until golden brown.

Remove from oven and add cheesecake filling, then return to the oven to bake.

That did the trick and the crust was crunchy!
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Old 12-24-2010, 02:03 PM   #28
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I wonder how subbing mascarpone instead of neufchatel would taste?
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