Thursday, July 18, 2013

cherry cheesecake

-  non-stick cooking spray
- 8 graham crackers
- 1 tablespoon vegetable oil
- 3 cups low-fat cottage cheese
- 8 ounces reduced-fat bar cream cheese, room temperature
-3/4 cup plus 2 tablespoons sugar
- 1/2 cup sour cream
- 4 large eggs
- 2 table spoons all-purpose flour
-1 teaspoon pure vanilla extract
-1/2 teaspoon salt
- 2 bags(12 ounces each) frozen cherries

Proceed with caution:

Preheat oven to 325 degrees. Assemble a 9-inch pan. Grind graham crackers until fine, add oil. Transfer crumbs to prepared pan and press it into the bottom. Bake about 15 minutes, until golden.
Meanwhile, blend cottage cheese and cream cheese until very smooth and glossy. Add 3/4 cup sugar, sour cream, eggs, vanilla and salt. Blend it all together. Pour the filling onto crust. Bake about one hour. Let cake cool. Make topping: In a large skillet combine cherries and remaining two tablespoons sugar. Boil over high heat until liquid is thick, 10 to 15 minutes. Refrigerate the syrup for two hours, then top the cake with it.

Have fun :D



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