((Harriet))Here is the original recipe(posted in T&T by desertjean)---such a nice quick concoction.
BLENDER CHEESECAKE
16ozs. cottage cheese
8ozs. cream cheese
8ozs. sour cream
1 cup sugar
1 Tbls. lemon juice
1 tsp. vanilla(I used 2)
4 eggs
1/2 cup flour
Mix all ingredients in blender in order given, starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake 325 for 40 minutes.*See my notes.
Cool and refrigerate. No crust, but you wouldn't know it, nor miss it.
(desertjean's)NOTES: I used fat free cottage cheese, low fat sour cream, 1/3less fat cream cheese, half splenda and half sugar. I wanted to make it a little less fattening. It still turned out beautifully and tastes very good. Instead of a blender, I used my food prossesor and it worked very well. Also, I had run out of vanilla, so I subbed almond extract.
The recipe was posted by Judy/Lola
nancy's-kitchen.com
AngAK's notes:to make it Pumpkin: I added 1 small can of pumpkin puree, 1tsp cinnamon, 1 tsp pumpkin pie spice and no lemon. I had to make it Sugar free, so used 1/2cup Splenda and 1/2 cup Sugar Free Maple Syrup, and I also used the lite dairy products. After putting most of the ingredients in the blender I realized that no way no how was it all going to fit, so I had to dump it into my food processor to whir it up. this made a looser filling than the original, but with the 1/2 cup of flour, it turns out just fine in cupcake form. I poured the batter back into the blender so I could pour it out into the cupcake forms. I used autumn cupcake papers and a gingersnap cookie for the bottom crust. Baked for the 40 minutes since the batter was a bit looser than the original. a dollop of SF Cool Whip and a candy corn made a nice topping. They all disappeared at the pot luck lunch today at work. I'll be making this again for whenever I need a SF dessert for my good friend who is diabetic.
http://eat.at/swap/forum6/83_BLENDER_CHEESECAKE_from_Misplaced_In_AZ_Harriet
BLENDER CHEESECAKE
16ozs. cottage cheese
8ozs. cream cheese
8ozs. sour cream
1 cup sugar
1 Tbls. lemon juice
1 tsp. vanilla(I used 2)
4 eggs
1/2 cup flour
Mix all ingredients in blender in order given, starting with cottage cheese and ending with flour. Mix well. Grease a 10 inch deep dish pie plate with butter and pour in cheese mix. Sprinkle with cinnamon and bake 325 for 40 minutes.*See my notes.
Cool and refrigerate. No crust, but you wouldn't know it, nor miss it.
(desertjean's)NOTES: I used fat free cottage cheese, low fat sour cream, 1/3less fat cream cheese, half splenda and half sugar. I wanted to make it a little less fattening. It still turned out beautifully and tastes very good. Instead of a blender, I used my food prossesor and it worked very well. Also, I had run out of vanilla, so I subbed almond extract.
The recipe was posted by Judy/Lola
nancy's-kitchen.com
AngAK's notes:to make it Pumpkin: I added 1 small can of pumpkin puree, 1tsp cinnamon, 1 tsp pumpkin pie spice and no lemon. I had to make it Sugar free, so used 1/2cup Splenda and 1/2 cup Sugar Free Maple Syrup, and I also used the lite dairy products. After putting most of the ingredients in the blender I realized that no way no how was it all going to fit, so I had to dump it into my food processor to whir it up. this made a looser filling than the original, but with the 1/2 cup of flour, it turns out just fine in cupcake form. I poured the batter back into the blender so I could pour it out into the cupcake forms. I used autumn cupcake papers and a gingersnap cookie for the bottom crust. Baked for the 40 minutes since the batter was a bit looser than the original. a dollop of SF Cool Whip and a candy corn made a nice topping. They all disappeared at the pot luck lunch today at work. I'll be making this again for whenever I need a SF dessert for my good friend who is diabetic.
http://eat.at/swap/forum6/83_BLENDER_CHEESECAKE_from_Misplaced_In_AZ_Harriet