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.

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

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