Food You Can Eat: Cherry Topped Cheesecake

Got 5 minutes? You can make a cheesecake

Let this sit for a few minutes to get up to room temp. It brings the flavor out.

First things first:  This is really a poor man’s cheesecake.  It uses cottage cheese instead of cream cheese, so the flavor isn’t as rich.  But it’s pretty decent and super easy to make so here it is.

A caveat before we get started:  I cheated and used 4 oz of cream cheese in this because I needed to use 4 oz of cream cheese for another recipe and there’s no such thing as a 4 oz block of cream cheese.  Also, I bought the cookie crumb pie crust because no way was I buying a bunch of cookies, crushing them and then making a crust out of them.  I’ve got shit to do, people.

Here’s what you’ll need:

3 Eggs, beaten

5 Tbsp. Flour

½ tsp. Salt

¾ Cup Sugar

1 Lb. Cottage Cheese, drained

⅓ Cup Heavy Cream

½ Cup Whole Cherry Preserves

Cookie Pie Crust

Mix eggs, flour, salt, sugar, cheese and cream well.

I really let ‘er rip so that the 4 oz of cream cheese could blend well. Normally, you wouldn’t need to whip it that hard.

Pour into crust.

I had extra filling leftover, so I poured it into a buttered ramekin and baked it with this. Turned out great.

Bake in a 325-degree oven for 45 minutes to 1 hour.  Cool.

It took the full hour, of course, but look at that perfect color.

Spread preserves on top before serving.

I used Bonne Maman Cherry Preserves for this. Very tasty.

Serve with a glass of milk and marvel at the ease of mid-century baking. However, among the various and sundry cheesecake recipes from my Grandmother’s collection, there are better ones than this.

About butcherbakertoiletrymaker 575 Articles
When you can walk its length, and leave no trace, you will have learned.


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