Make this cheesecake with cottage cheese instead of cream cheese for a lighter twist on a classic.
- For the Cheesecake:
- 1 pound cottage cheese
- 1 cup cream
- 5 large eggs
- 1 1/4 cups sugar
- For the Sauce:
- 1/2 cup orange juice
- 3 tablespoons honey
FOR THE CHEESECAKE:
Pour the cottage cheese into a sieve set over a pot and let it drain overnight in the refrigerator, covered with plastic wrap, to remove any excess moisture.
Preheat the oven to 325 degrees F.
In a blender, mix the drained cottage cheese with the cream until smooth. In a medium bowl, whisk together the eggs and sugar until slightly thickened. Stir the cheese mixture into the egg mixture.
Pour the cheesecake mixture into a glass loaf pan, about 8 x 4 x 2 inches. Place the loaf pan in a larger pan and pour hot water into the outside pan until the water comes halfway up the outside of the inside pan. Bake for 1 3/4 to 2 hours, or until the cheesecake is lightly browned on top and set. Turn the oven off and cool the cheesecake in the oven for 15 to 20 minutes. Refrigerate for 2 to 3 hours before serving.
FOR THE SAUCE:
Pour the orange juice and honey into a small saucepan. Bring to a simmer and boil until thickened, about 10 minutes. Set aside.
Turn the cake out onto a plate or cutting board. Cut the cake into slices and serve with a drizzle of the orange honey sauce on top.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
308 calories; 10g total fat; 157mg cholesterol; 282mg sodium; 43g carbohydrates; 0g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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